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4
10 minutes
15 minutes
8 large eggs
8 Mission Street Taco flour tortillas
8 breakfast sausage links, or your favorite breakfast meat
1½ cups shredded cheddar cheese, or your favorite cheese blend
2 tablespoons butter, plus more as needed
Blackstone Classic Breakfast Seasoning, to taste
1 cup prepared guacamole
1 cup fresh pico de gallo
Preheat your Blackstone griddle to medium heat.
Place the breakfast sausage links on the griddle and cook. Chop into bite-sized pieces and move to a cooler section of the griddle to keep warm.
Add a small amount of butter to the griddle for each taco. Crack one egg directly onto the butter and season with Blackstone Classic Breakfast Seasoning.
Sprinkle shredded cheddar cheese over the egg, then immediately place a Mission Street Taco flour tortilla on top.
Using a Blackstone burger press, firmly press down on the tortilla to break the egg yolk and spread the egg evenly toward the edges of the tortilla.
Cook until the egg is set and lightly golden. Carefully flip the taco so the tortilla is directly on the griddle. Cook for another 1–2 minutes. Repeat with the remaining eggs and tortillas.
Transfer the smashed egg tacos to a taco rack or serving platter. Top each taco with chopped breakfast sausage, guacamole, and fresh pico de gallo.
Rich, creamy mac and cheese made with three cheeses and slow-smoked on the Blackstone Pellet Grill. Everything cooks together in one pan for an easy, flavorful side dish.
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