Blackstone Breakfast Burritos
Sausage, crispy potatoes, scrambled eggs and cheese rolled in big tortillas and seared on the griddle. Freezer friendly, too.
- Blackstone
- Griddle
- Eggs
- Breakfast
- 40 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 lb breakfast sausage, bulk
- 3 cups frozen diced hash brown potatoes, southern style
- 2 tbsp vegetable oil
- 1 tsp seasoned salt
- 10 eggs
- 1/4 cup milk
- 2 tbsp butter
- 2 cups shredded cheddar cheese
- 6 large flour tortillas, burrito size, 10 to 12 inch
To serve
- salsa or hot sauce
Steps
Step 1: Heat the Blackstone to medium-high (about 375°F).
Step 2: Oil one zone and spread out the potatoes. Season with seasoned salt and cook 10 to 12 minutes, turning once in a while, until golden and crisp.
Step 3: Meanwhile, cook the sausage on another zone, breaking it into crumbles, about 8 minutes. Scrape it next to the potatoes and mix them together.
Step 4: Whisk the eggs and milk. Turn one zone down to medium-low, melt the butter, and pour on the eggs. Push them around gently until soft curds form and they're just set.
Step 5: Warm the tortillas on the griddle for 15 seconds a side so they're flexible.
Step 6: Down the middle of each tortilla, layer cheese, potatoes and sausage, then eggs. Fold in the sides and roll it up tight.
Step 7: Set the burritos seam-side down on the griddle and cook 1 to 2 minutes per side until golden and sealed. Serve with salsa.
Swaps
- Meat: Bacon, chorizo or diced ham.
- Cheese: Pepper jack for heat.
- Add-ins: Sautéed peppers and onions, or a spoon of green chiles.
Tips
- To freeze: cool completely, wrap each in foil, then put in a freezer bag. Reheat from frozen in foil at 375°F for 30 to 35 minutes, or unwrap and microwave 2 to 3 minutes.
- Cheese goes on the tortilla first so it melts and acts like glue.
The story
HAM Cooking. Let’s fire it up.
A breakfast burrito is a full breakfast that fits in one hand, which leaves the other hand free for coffee. That’s not laziness, that’s efficiency.
Searing the rolled burrito on the griddle seam-side down is the step most people skip, and it’s the one that matters. The heat seals the seam so it doesn’t unravel, and it turns the tortilla golden and a little crispy. Putting the cheese down first means it melts against the warm tortilla and holds everything in place. And soft-scrambling the eggs, pulled while they’re still a bit glossy, keeps them from getting dry when the burrito gets that extra sear.
Make a dozen, freeze half. Future you will be very grateful on Monday.
HAM out.
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