Blackstone Breakfast Burritos with Crispy Bacon & Eggs

We cook a lot of breakfast favorites on the Blackstone griddle, and breakfast burritos are one of the best for feeding a family or a group. They come together quickly and are easy to customize with different meats, cheeses and vegetables.

For best results on a flat top grill: brown the sausage separately, cook the hashbrowns until tender and slightly crisp, scramble the eggs well, then combine the ingredients before filling and folding the tortillas. Finish the burritos on the griddle until the tortillas are golden and slightly crisp.

Why We Love This Recipe

These breakfast burritos are versatile, fast to assemble and great for making ahead. The crisped tortilla contrasts nicely with the soft, savory filling. They rehearse well and travel easily, making them ideal for busy mornings or feeding a crowd.

Use this basic method as a template and swap in your favorite proteins, cheeses and vegetables to suit dietary needs or flavor preferences.

Ingredients

Scroll to the recipe card below for exact measurements. Main ingredients you will need:

• Butter for the griddle
• Ground breakfast sausage (or bacon/ham as an alternative)
• Eggs and a splash of milk
• Diced hashbrown potatoes
• Shredded cheddar or preferred cheese
• Burrito-size flour tortillas
• Salt and pepper to taste

Variation Ideas

• Tortillas: Swap flour for whole wheat, low-carb or gluten-free tortillas depending on preferences.
• Fillings: Add sautéed onions, bell peppers, mushrooms, or diced avocado for extra flavor and texture.
• Meat alternatives: Use bacon, diced ham, chorizo, or omit meat for a vegetarian version with beans or seasoned tofu.
• Cheeses: Try Monterey Jack, pepper jack, feta, or a Mexican blend for different flavor profiles.

Step 2 – Melt butter: Add butter to the griddle and spread it evenly with a spatula.

Step 3 – Cook hashbrowns: Spread diced hashbrowns in an even layer on one side of the griddle. Cook 10–15 minutes, turning often, until tender and starting to brown.

Step 4 – Brown the sausage: On the opposite side of the griddle, add the sausage and break it up as it browns. Cook until no longer pink and nicely browned.

Step 5 – Prepare eggs: Whisk eggs with a little milk, then season with salt and pepper.

Step 6 – Scramble eggs on the griddle: Pour the egg mixture onto the griddle, scramble and cook until nearly done.

Step 7 – Combine fillings: Mix the scrambled eggs with the cooked hashbrowns and sausage so every bite has a balanced filling.

Step 8 – Assemble burritos: Spoon the filling down the center of each tortilla, top with shredded cheese and roll into burritos.

Step 9 – Crisp on the griddle: Place burritos seam-side down on the griddle and cook 2–3 minutes per side until golden and slightly crisp. This seals them and warms through.

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet or oven until warmed through. For longer storage, wrap individually and freeze for up to 2 months.

Yes. Use a large skillet to cook the components: brown sausage, cook hashbrowns, scramble the eggs, combine, then assemble burritos. To crisp the burrito, place seam-side down in a skillet over medium heat until golden.

Blackstone Breakfast Burrito

Ingredients

• 1 Tablespoon butter
• 1 pound sausage (or bacon/ham)
• 12 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups diced hashbrown potatoes
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 8 burrito-size flour tortillas

Instructions

1. Preheat the Blackstone griddle to medium-high (about 400°F).
2. Add butter and spread it across the cooking surface.
3. Spread hashbrowns in an even layer on one side and cook 10–15 minutes, turning frequently until tender and lightly browned.
4. On the other side, brown the sausage, breaking it up with a spatula until cooked through.
5. Push the hashbrowns and sausage to the side. Whisk eggs with milk, season, then pour onto the griddle and scramble.
6. When eggs are nearly finished, mix them into the potatoes and sausage.
7. Spoon filling into tortillas, top with shredded cheese and roll into burritos.
8. Place seam-side down on the griddle and cook 2–3 minutes per side until golden.
9. Remove and serve warm.

Notes

Use freshly shredded cheese for better melting. Refrigerate leftovers in an airtight container for 3–4 days, or freeze wrapped burritos for longer storage.

Nutrition Facts (per serving, approximate)

Calories: 448; Carbohydrates: 26g; Protein: 24g; Fat: 27g; Sodium: 936mg.