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3
15 minutes
20-30 minutes
Cooking on a Blackstone griddle for breakfast is an adventure in itself! Achieving the perfect breakfast comes down to efficient time management. Begin by cooking the items that require more time first. In this recipe, we'll kick off with bacon and potatoes, saving the eggs and toast for later since they cook quickly.
Todd Toven
Preheat the Blackstone griddle to medium-low. Drizzle and spread oil on the griddle top.
Start with the home fries: place potatoes on the griddle, stir, and add onions and peppers a few minutes later. Season with Blackstone's SPG or salt, pepper, and garlic. Add jalapeno peppers if desired. Continue stirring while they cook.
Lay bacon on the hot griddle top, flipping early and often to avoid burning. Use the Blackstone bacon press if needed. When the bacon is almost done, stack it to the side of the griddle.
Separate and shape sausage into 2-2.5 ounce patties, placing each on the griddle. Press the sausage patties into the griddle with a spatula for a good sear. Flip when the first side has a nice sear and move them to the side when cooked.
Crack eggs into a bowl and scramble. Use a nonstick cooking spray on the inside of the Blackstone silicone omelet ring (available at Walmart). Pour eggs into the ring, adding tomatoes, spinach, and cheese on top. Season to taste with salt, pepper, or your preferred seasoning. Once the eggs have set up and are no longer runny, remove the ring, fold the omelet over in thirds, and top with green onions and additional seasoning.
Place sourdough bread slices on the griddle top. Flip when lightly browned and cook the other side, buttering as desired.
Remove everything from the griddle top when cooked and enjoy!
Cooking on a Blackstone griddle for breakfast is an adventure in itself! Achieving the perfect breakfast comes down to efficient time management. Begin by cooking the items that require more time first. In this recipe, we'll kick off with bacon and potatoes, saving the eggs and toast for later since they cook quickly.
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