Whisk the eggs in a large bowl until well combined.

Preheat the griddle to medium-low heat. Before starting, be sure to have a clean bowl and baking sheet set aside for your fully cooked food. Place the sausage on one side of the griddle and the potatoes on the other. Drizzle oil over the potatoes.

Allow the sausage and potatoes to cook for 5-10 until the potatoes begin to soften. Then, add the bell pepper to the griddle.

Continue cooking the sausage until no pink remains, breaking it apart with the spatula as you go. Continue cooking the potato and peppers until softened, about 7-10 minutes.

Once the sausage is done, turn off the heat for its cooking zone. Add the onion to the veggie side and cook until softened and fragrant, about 2-4 minutes

Once the veggies have softened, mix them with the breakfast sausage, continuing to keep the heat off on one side.

Increase the heat to medium. Slowly pour 1/3 of the eggs onto the griddle, using the spatula to keep them from running. As they firm up, scrape them together to form a barrier. Then, repeat the process with the remaining eggs. Sprinkle with salt. Continue cooking the eggs until scrambled to your liking.

Fold together the eggs, sausage, and veggies until well combined. Then, scrape the mixture into a large clean bowl.

Begin building your burritos on the cool side of the Blackstone. Start with a generous scoop of the filling and add cheese to your liking.

Fold the sides of the burrito towards the center then roll away from you to close.

Starting with the seam side down, allow the burritos to lightly brown on the warm side of the Blackstone, slightly increasing the temperature if needed.

Serve warm alongside your choice of sour cream, salsa, hot sauce, and additional toppings.