18 Sizzling Blackstone Breakfast Recipes for Hungry Mornings

Sunrise calls for something spectacular on your Blackstone griddle, and we’ve got just the lineup to kickstart your mornings with a bang! Whether you’re craving fluffy pancakes, crispy bacon, or inventive breakfast skillets, these 18 sizzling recipes promise to turn your hungry mornings into a feast. Dive in and discover your next breakfast favorite that’ll have everyone at the table asking for seconds!

Blackstone Griddle Pancakes with Blueberries

Unveiling the perfect weekend breakfast, these Blackstone Griddle Pancakes with Blueberries offer a delightful harmony of fluffy texture and bursts of juicy sweetness, ideal for savoring under the morning sun.

Ingredients

• For the batter:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tbsp melted butter
• For cooking and serving:
  • 1/2 cup fresh blueberries
  • 2 tbsp vegetable oil
  • Maple syrup, to serve

Instructions

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
2. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
3. Heat the Blackstone griddle to 375°F and lightly grease with vegetable oil.
4. Pour 1/4 cup of batter onto the griddle for each pancake. Immediately sprinkle blueberries onto each pancake. Tip: Adding blueberries directly to the batter can cause uneven distribution; sprinkling them on top ensures every bite is berry-filled.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Tip: Resist the urge to press down on the pancakes; this squeezes out air and makes them less fluffy.
6. Serve warm with maple syrup.

The pancakes emerge with a golden exterior that gives way to a tender, airy interior, punctuated by the vibrant tang of blueberries. For an indulgent twist, layer them with whipped cream and a drizzle of honey for a dessert-like breakfast.

Loaded Blackstone Breakfast Hash Browns

Savory mornings call for a dish that’s as hearty as it is flavorful, and this Loaded Blackstone Breakfast Hash Browns recipe answers with a symphony of crispy potatoes, melted cheese, and perfectly cooked eggs. It’s a breakfast masterpiece that turns the first meal of the day into a celebration.

Ingredients

• For the hash browns:
  • 4 cups frozen shredded hash browns
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the toppings:
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced cooked bacon
  • 1/4 cup chopped green onions

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Spread the olive oil evenly across the griddle surface.
3. Spread the frozen hash browns in an even layer on the griddle. Season with salt and pepper.
4. Cook for 5 minutes without stirring to allow the bottom to become crispy. Flip sections of the hash browns and cook for another 5 minutes until golden and crispy throughout.
5. Create four wells in the hash browns and crack an egg into each well. Cover the griddle with a lid and cook for 3-4 minutes until the eggs are set to your liking.
6. Sprinkle the shredded cheddar cheese and diced bacon over the hash browns and eggs. Cover again for 1 minute to melt the cheese.
7. Garnish with chopped green onions before serving.

Zesty and satisfying, this dish offers a delightful contrast between the crispy hash browns and the creamy eggs, with the melted cheese and bacon adding layers of flavor. Serve it straight from the griddle for a communal breakfast experience that’s sure to impress.

Blackstone Bacon and Egg Griddle Sandwich

Unveiling the perfect start to your morning, the Blackstone Bacon and Egg Griddle Sandwich combines crispy bacon, perfectly cooked eggs, and melted cheese on a toasted bun, all cooked to golden perfection on a griddle for that irresistible crunch and flavor.

Ingredients

• For the sandwich:
• 4 slices of thick-cut bacon
• 2 large eggs
• 2 slices of cheddar cheese
• 2 brioche buns, split
• 1 tbsp unsalted butter
• For cooking:
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Preheat your Blackstone griddle to medium heat (350°F) and lightly oil the surface with vegetable oil to prevent sticking.
2. Lay the bacon slices on the griddle, cooking for 3-4 minutes per side until crispy. Transfer to a paper towel-lined plate to drain.
3. In the same griddle, melt the butter over medium heat and toast the brioche buns, cut side down, for 1-2 minutes until golden. Remove and set aside.
4. Crack the eggs directly onto the griddle, seasoning with salt and pepper. Cook for 2-3 minutes for sunny-side-up, or flip for over-easy, depending on preference.
5. Place a slice of cheddar cheese on each egg in the last minute of cooking to allow it to melt slightly.
6. Assemble the sandwiches by placing two bacon slices on the bottom bun, followed by the cheesy egg, and then the top bun.
7. Serve immediately for the best texture and flavor.

Best enjoyed fresh off the griddle, the sandwich boasts a harmonious blend of textures—from the crispy bacon to the soft, fluffy egg and the melt-in-your-mouth cheese. For an extra kick, add a drizzle of hot sauce or a slice of avocado to elevate the flavors further.

Fluffy Blackstone French Toast with Cinnamon

Zesty mornings call for a breakfast that’s as indulgent as it is comforting, and this Fluffy Blackstone French Toast with Cinnamon is just the dish to elevate your morning ritual. With its golden crust, pillowy interior, and a whisper of cinnamon, it’s a symphony of textures and flavors that promises to start your day on a high note.

Ingredients

• For the batter:
  • 4 large eggs
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
• For cooking:
  • 8 slices thick-cut brioche bread
  • 2 tbsp unsalted butter

Instructions

1. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined. Tip: Ensure the mixture is homogenous to avoid uneven soaking.
2. Heat a Blackstone griddle or large skillet over medium heat (350°F) and melt 1 tbsp of butter, spreading it evenly across the surface.
3. Dip each slice of brioche bread into the batter, allowing each side to soak for 15 seconds to absorb the mixture fully. Tip: Avoid over-soaking to prevent the bread from becoming too soggy.
4. Place the soaked bread slices on the griddle and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Tip: Adjust the heat if necessary to prevent burning while ensuring the inside cooks through.
5. Repeat the process with the remaining slices, adding more butter to the griddle as needed.

Just out of the griddle, this French toast boasts a delightful contrast between its crispy edges and soft, fluffy center, with the cinnamon adding a warm, aromatic depth. Serve it dusted with powdered sugar and a drizzle of maple syrup for a breakfast that feels like a hug in every bite.

Blackstone Breakfast Burritos with Sausage

Hearty and brimming with flavor, these Blackstone Breakfast Burritos with Sausage are a morning game-changer, combining the smoky richness of sausage with the fluffy embrace of eggs, all wrapped in a warm tortilla. Perfect for those who cherish a robust start to their day, this dish promises satisfaction in every bite.

Ingredients

• For the filling:
  • 1 tbsp olive oil
  • 1/2 lb breakfast sausage, casings removed
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese
• For assembly:
  • 4 large flour tortillas
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions

1. Heat olive oil on a Blackstone griddle over medium heat (350°F) until shimmering.
2. Add breakfast sausage, breaking it apart with a spatula. Cook for 5-7 minutes until browned and no longer pink, stirring occasionally.
3. In a bowl, whisk together eggs, milk, salt, and pepper until fully combined.
4. Push the sausage to one side of the griddle. Pour the egg mixture onto the other side. Scramble the eggs for 3-4 minutes until softly set, then mix with the sausage.
5. Sprinkle cheddar cheese over the sausage and egg mixture. Let it melt for 1 minute, then remove from heat.
6. Warm the tortillas on the griddle for 30 seconds per side.
7. Divide the sausage and egg mixture among the tortillas. Top each with 2 tbsp salsa and 1 tbsp sour cream.
8. Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.

Absolutely delightful, these burritos offer a creamy, cheesy interior with a slight crunch from the perfectly cooked sausage. Serve them with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Sizzling Blackstone Steak and Eggs

Lusciously tender and bursting with robust flavors, this Sizzling Blackstone Steak and Eggs dish is a hearty breakfast that promises to energize your morning with its succulent steak and perfectly cooked eggs.

Ingredients

• For the steak:
  • 1 lb ribeye steak, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the eggs:
  • 4 large eggs
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. Preheat your Blackstone griddle to medium-high heat (approximately 400°F) for about 5 minutes.
2. While the griddle heats, season both sides of the ribeye steak with salt and black pepper.
3. Drizzle olive oil over the steak, ensuring it’s evenly coated to promote a perfect sear.
4. Place the steak on the griddle and cook for 4 minutes on one side without moving it to achieve a golden crust.
5. Flip the steak and cook for another 3-4 minutes for medium-rare, or adjust time based on your preferred doneness.
6. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
7. Reduce the griddle heat to medium and melt the butter in a separate area.
8. Crack the eggs onto the buttered area, seasoning with salt and pepper, and cook for 2-3 minutes until the whites are set but yolks remain runny.
9. Slice the rested steak against the grain into 1/2-inch thick pieces.
10. Serve the sliced steak alongside the sunny-side-up eggs for a visually appealing and delicious plate.

Rich in flavor and texture, the steak’s juiciness complements the creamy yolks of the eggs, creating a harmonious blend that’s best enjoyed with a side of toasted artisan bread for dipping.

Cheesy Blackstone Griddle Omelette

Lusciously golden and effortlessly fluffy, the Cheesy Blackstone Griddle Omelette is a morning masterpiece that combines simplicity with gourmet flair. Perfect for those who cherish a hearty start to their day, this dish promises a delightful texture and a rich, cheesy flavor that’s bound to impress.

Ingredients

• For the omelette:
  • 3 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
• For the filling:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced ham
  • 2 tbsp finely chopped green onions

Instructions

1. Preheat your Blackstone griddle to medium heat, approximately 350°F, ensuring an even cooking surface.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
3. Melt the butter on the griddle, spreading it evenly to coat the surface where the omelette will cook.
4. Pour the egg mixture onto the griddle, allowing it to spread naturally into a circle. Let it cook undisturbed for about 2 minutes, or until the edges begin to set.
5. Sprinkle the shredded cheddar cheese, diced ham, and chopped green onions evenly over one half of the omelette.
6. Using a spatula, gently fold the other half of the omelette over the filling, pressing lightly to seal. Cook for an additional 2 minutes, or until the cheese is melted and the omelette is golden brown.
7. Carefully slide the omelette onto a plate, serving immediately for the best texture and flavor.

Best enjoyed fresh off the griddle, this omelette boasts a creamy interior with a perfectly crisp exterior. For an extra touch of elegance, garnish with additional green onions or a dollop of sour cream before serving.

Blackstone Veggie Scramble with Avocado

This morning’s crisp air calls for a breakfast that’s both hearty and refreshing, and our Blackstone Veggie Scramble with Avocado answers the call with vibrant colors and bold flavors. The dish marries the smoky char of vegetables cooked on a flat-top grill with the creamy richness of avocado, creating a symphony of textures and tastes that’s sure to invigorate your day.

Ingredients

• For the scramble:
  • 2 tbsp olive oil
  • 1 cup diced bell peppers (mixed colors)
  • 1 cup diced zucchini
  • 1/2 cup diced red onion
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1 ripe avocado, sliced
  • 2 tbsp chopped fresh cilantro

Instructions

1. Heat the Blackstone griddle to medium-high heat (375°F) and evenly coat the surface with olive oil.
2. Add the diced bell peppers, zucchini, and red onion to the griddle. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
3. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Push the vegetables to one side of the griddle. Pour the egg mixture onto the other side. Let it set for 30 seconds before gently stirring with a spatula.
5. Combine the scrambled eggs with the vegetables and continue cooking for another 2-3 minutes, or until the eggs are fully set but still moist.
6. Transfer the scramble to a serving plate. Top with sliced avocado and sprinkle with chopped cilantro.

The scramble boasts a delightful contrast between the creamy avocado and the smoky, tender vegetables, while the fresh cilantro adds a burst of color and flavor. Serve it with a side of warm tortillas or atop a slice of crusty sourdough for a satisfying meal that’s as beautiful as it is delicious.

Blackstone Breakfast Sliders with Ham

Nothing heralds the arrival of a leisurely weekend morning quite like the aroma of sizzling ham and melted cheese wafting through the air. These Blackstone Breakfast Sliders, layered with succulent ham and enveloped in a golden, buttery embrace, promise to elevate your brunch game with minimal fuss and maximum flavor.

Ingredients

• For the sliders:
  • 12 slider buns
  • 1 lb thinly sliced ham
  • 12 slices Swiss cheese
• For the butter glaze:
  • 1/2 cup unsalted butter, melted
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder

Instructions

1. Preheat your Blackstone griddle to medium heat, approximately 350°F, ensuring an even cooking surface.
2. While the griddle heats, assemble the sliders by placing a slice of Swiss cheese and a fold of ham between each slider bun half.
3. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, and onion powder until fully combined.
4. Place the assembled sliders on the griddle, brushing the tops generously with the butter glaze to ensure a golden, flavorful crust.
5. Cover the sliders with a griddle lid or aluminum foil to melt the cheese evenly, cooking for about 5 minutes.
6. After 5 minutes, remove the cover and continue cooking for an additional 2-3 minutes, or until the buns are toasted to a perfect golden brown.
7. Remove the sliders from the griddle and brush with any remaining butter glaze for an extra layer of flavor.

Golden and glistening, these sliders boast a delightful contrast of textures—from the crisp exterior to the tender ham and oozy cheese within. Serve them stacked high on a rustic wooden board for a visually stunning presentation that’s as Instagram-worthy as it is delicious.

Grilled Blackstone Bagels with Cream Cheese

Zesty mornings call for a breakfast that’s both comforting and sophisticated, and these Grilled Blackstone Bagels with Cream Cheese are just the ticket. Perfectly toasted with a smoky char and slathered in rich, creamy cheese, they’re a simple yet indulgent start to any day.

Ingredients

• For the bagels:
  • 2 Blackstone bagels, sliced in half
  • 2 tbsp unsalted butter, melted
• For the cream cheese spread:
  • 1/2 cup cream cheese, softened
  • 1 tbsp honey
  • 1/4 tsp vanilla extract

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F to 400°F) to ensure a perfect sear without burning.
2. Brush the cut sides of the bagel halves with melted butter, coating evenly for a golden, crispy exterior.
3. Place the bagels, buttered side down, on the grill. Cook for 2-3 minutes or until deep grill marks appear and the edges are slightly charred.
4. Flip the bagels and grill the other side for an additional 1-2 minutes, just to warm through without over-toasting.
5. While the bagels grill, mix the softened cream cheese with honey and vanilla extract in a small bowl until smooth and well combined.
6. Remove the bagels from the grill and let them cool for a minute before spreading a generous layer of the cream cheese mixture on the grilled side of each half.
7. Serve immediately while warm, pairing with fresh fruit or a drizzle of extra honey for added sweetness.

Each bite offers a delightful contrast between the smoky, crunchy bagel and the sweet, velvety cream cheese. Elevate your breakfast game by stacking these bagels with thin slices of smoked salmon or a sprinkle of cinnamon for an extra flavor dimension.

Blackstone Griddle Cinnamon Rolls

Venturing into the realm of breakfast delights, these Blackstone Griddle Cinnamon Rolls offer a twist on the classic morning treat, combining the warmth of cinnamon with the unique char of griddle cooking for a perfectly balanced bite.

Ingredients

• For the dough:
  • 1 cup warm milk (110°F)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup melted butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups all-purpose flour
• For the filling:
  • 1/2 cup softened butter
  • 1 cup packed brown sugar
  • 2 tbsp ground cinnamon
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add melted butter, salt, eggs, and flour to the yeast mixture. Stir until a soft dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Roll out the dough on a floured surface into a 16×21 inch rectangle.
6. Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon. Tip: Leave a 1-inch border to prevent filling from leaking.
7. Roll the dough tightly from the long side and cut into 12 slices.
8. Preheat the Blackstone griddle to 350°F. Place the rolls on the griddle, cover, and cook for 15 minutes until golden brown. Tip: Use a spatula to check the bottoms for even browning.
9. Whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over warm rolls before serving.

Creating a symphony of flavors, these cinnamon rolls boast a tender interior with a slightly crisp exterior, thanks to the griddle’s even heat. Serve them with a dollop of whipped cream or a side of fresh berries for an extra touch of indulgence.

Savory Blackstone Breakfast Quesadillas

Morning light spills across the kitchen counter, illuminating the perfect start to your day with these Savory Blackstone Breakfast Quesadillas. Melding the crispness of golden tortillas with the hearty richness of eggs and cheese, this dish promises a symphony of flavors that awaken the senses.

Ingredients

• For the filling:
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For assembling:
  • 4 large flour tortillas
  • 1/2 cup shredded mozzarella cheese

Instructions

1. In a medium bowl, whisk the eggs with salt and black pepper until fully combined.
2. Heat a Blackstone griddle or large skillet over medium heat (350°F) and melt 1 tbsp of butter.
3. Pour the whisked eggs onto the griddle, stirring occasionally with a spatula, until softly scrambled, about 3-4 minutes. Tip: Remove eggs from the griddle while slightly undercooked; they’ll continue to cook from residual heat.
4. Transfer the scrambled eggs to a plate and wipe the griddle clean.
5. Lay one flour tortilla on the griddle and sprinkle 1/4 of the mozzarella cheese evenly over half of the tortilla.
6. Top the cheese with 1/4 of the scrambled eggs, diced bell peppers, onions, and cheddar cheese.
7. Fold the tortilla over the filling and press down gently with the spatula. Tip: For a crispier quesadilla, cook for an additional 30 seconds after folding.
8. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Tip: Use a lid to cover the quesadilla for the last minute of cooking to ensure the cheese melts thoroughly.
9. Repeat the process with the remaining tortillas and filling ingredients.

With each bite, the quesadilla offers a delightful contrast between the crispy exterior and the soft, flavorful filling. Serve with a side of fresh salsa or avocado slices for an extra layer of freshness and color.

Blackstone Chocolate Chip Pancake Stack

Radiating warmth and indulgence, this Blackstone Chocolate Chip Pancake Stack is a luxurious twist on the classic breakfast favorite, promising a symphony of fluffy textures and rich, melty chocolate in every bite.

Ingredients

• For the batter:
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups whole milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your Blackstone griddle to 375°F, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine the dry ingredients thoroughly.
3. In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth, then gently fold into the dry ingredients to avoid overmixing.
4. Fold in the chocolate chips, distributing them evenly throughout the batter for a balanced flavor in every pancake.
5. Lightly grease the griddle with butter, then pour 1/4 cup of batter for each pancake, spacing them apart to allow for spreading.
6. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully to cook the other side for an additional 2 minutes.
7. Repeat with the remaining batter, adjusting the heat if necessary to prevent burning, and stack the pancakes as they’re done to keep them warm.

Best enjoyed fresh off the griddle, this pancake stack boasts a golden exterior giving way to a tender, airy interior studded with pockets of molten chocolate. Serve with a drizzle of maple syrup and a sprinkle of sea salt for a delightful contrast of flavors.

Blackstone Corned Beef Hash Skillet

Kickstart your morning with a dish that marries rustic charm with gourmet flair, a Blackstone Corned Beef Hash Skillet that transforms simple ingredients into a symphony of flavors. Perfectly crispy edges give way to tender, savory bites, making it an irresistible choice for any meal of the day.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 cup yellow onion, finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 4 large eggs
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium-high heat (375°F) for about 5 minutes until hot.
2. Add olive oil and butter to the griddle, swirling to coat the surface evenly.
3. Spread the diced potatoes in a single layer, seasoning with salt and pepper. Cook for 10 minutes, stirring occasionally, until golden and crispy.
4. Add the chopped onion and diced corned beef to the potatoes. Cook for another 5 minutes, stirring frequently, until the onions are translucent and the beef is heated through.
5. Create four wells in the hash mixture. Crack an egg into each well. Cover the griddle or skillet with a lid and cook for 3-4 minutes, or until the eggs are set to your liking.
6. Sprinkle with fresh parsley before serving.

Lusciously crispy potatoes and savory corned beef come together under a blanket of perfectly cooked eggs, offering a delightful contrast in textures. Serve this skillet directly from the griddle for a communal breakfast experience, or plate individually for a more refined presentation.

Griddled Blackstone Banana Nut French Toast

Amidst the golden hues of a leisurely weekend morning, this Griddled Blackstone Banana Nut French Toast emerges as a symphony of flavors, blending the caramelized sweetness of bananas with the earthy crunch of nuts, all cradled in a custardy embrace of golden bread.

Ingredients

• For the custard:
  • 4 large eggs
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
• For the toast:
  • 8 slices thick-cut brioche bread
  • 2 tbsp unsalted butter, melted
• For the topping:
  • 2 ripe bananas, sliced
  • 1/2 cup chopped walnuts
  • 2 tbsp maple syrup
  • 1 tbsp powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and ground cinnamon until fully combined to create the custard mixture.
2. Heat a Blackstone griddle or large skillet over medium heat (350°F) and lightly brush with melted butter to prevent sticking.
3. Dip each slice of brioche bread into the custard mixture, ensuring both sides are evenly coated but not soggy.
4. Place the coated bread slices on the preheated griddle. Cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
5. While the toast cooks, arrange the banana slices and chopped walnuts on the griddle beside the toast. Lightly grill for 1-2 minutes until the bananas are caramelized and the walnuts are toasted.
6. Transfer the French toast to serving plates. Top with the grilled bananas and walnuts, drizzle with maple syrup, and dust lightly with powdered sugar.

Best enjoyed immediately, this French toast boasts a delightful contrast of textures—crispy edges giving way to a soft, custardy center, with the bananas and walnuts adding a sweet and nutty complexity. For an extra indulgent twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Crispy Blackstone Breakfast Potatoes

Elevate your morning routine with these Crispy Blackstone Breakfast Potatoes, a dish that marries the rustic charm of perfectly golden potatoes with the convenience of a one-pan breakfast. Each bite offers a delightful contrast between the crispy exterior and the tender, fluffy interior, making it a must-try for anyone seeking to start their day on a high note.

Ingredients

• For the potatoes:
  • 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
• For serving:
  • 2 tbsp chopped fresh parsley
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 10 minutes to ensure even cooking.
2. In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
3. Spread the potatoes in a single layer on the griddle. Cook for 10 minutes without stirring to allow the bottoms to crisp up.
4. Flip the potatoes using a spatula and cook for another 10 minutes, or until all sides are golden brown and crispy.
5. Sprinkle the cooked potatoes with chopped fresh parsley and grated Parmesan cheese before serving.

With their irresistible crunch and savory seasoning, these Crispy Blackstone Breakfast Potatoes are a versatile side that pairs beautifully with eggs any style or can stand alone as a satisfying breakfast hash. For an extra touch of indulgence, top with a fried egg and a drizzle of hot sauce.

Blackstone Sausage and Pepper Skillet

Unveiling a dish that marries simplicity with robust flavors, the Blackstone Sausage and Pepper Skillet is a testament to the beauty of combining quality ingredients with straightforward techniques. Perfect for a hearty breakfast or a comforting dinner, this skillet dish promises a symphony of flavors that are both vibrant and satisfying.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions

1. Heat a Blackstone griddle or large skillet over medium-high heat (375°F) and add the olive oil, ensuring the surface is evenly coated.
2. Add the Italian sausage to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and no longer pink, stirring occasionally to ensure even cooking.
3. Introduce the sliced bell peppers and onion to the skillet, stirring to combine with the sausage. Cook for 4-5 minutes until the vegetables begin to soften.
4. Mix in the minced garlic, salt, black pepper, dried oregano, and red pepper flakes. Cook for an additional 2 minutes, allowing the flavors to meld together.
5. Reduce the heat to medium (350°F) and continue cooking for another 3-4 minutes, or until the peppers are tender-crisp and the onions are translucent, stirring occasionally.
6. Remove the skillet from the heat and let it rest for 2 minutes before serving to allow the juices to redistribute.

Every bite of this skillet offers a delightful contrast between the juicy sausage and the crisp-tender vegetables, with a hint of spice that lingers pleasantly. Serve it atop a bed of creamy polenta or tucked into a crusty baguette for a sandwich that’s anything but ordinary.

Blackstone Griddle Breakfast Pizza

Breakfast on the Blackstone Griddle reaches new heights with this Breakfast Pizza, a dish that marries the comfort of morning favorites with the crisp, smoky charm of griddle cooking. Perfectly golden crust cradles a symphony of flavors, from the richness of eggs to the sharpness of cheddar, all kissed by the griddle’s signature sear.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
  • 1 tsp active dry yeast
• For the toppings:
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 4 slices cooked bacon, crumbled
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine flour, salt, and sugar. Stir in warm water, olive oil, and yeast until a dough forms. Let rest for 10 minutes.
2. Preheat your Blackstone Griddle to medium heat (350°F) and lightly grease with butter.
3. Roll out the dough on a floured surface to a 12-inch circle. Carefully transfer to the griddle.
4. Cook the dough for 3 minutes on one side, then flip and cook for another 2 minutes until golden.
5. Crack the eggs directly onto the crust, spacing them evenly. Scatter bell peppers, onions, and bacon over the top.
6. Cover with a lid or aluminum foil and cook for 5 minutes, or until the eggs are set to your liking.
7. Sprinkle cheddar cheese over the pizza, then cover again for 1 minute to melt the cheese.
8. Season with salt and pepper, then slice and serve immediately.

With its crispy crust and gooey cheese, this Breakfast Pizza is a morning game-changer. Serve it with a drizzle of hot sauce or a side of fresh avocado for an extra layer of flavor.

Summary

Zesty mornings start with these 18 Sizzling Blackstone Breakfast Recipes, perfect for fueling your day with flavor! Whether you’re craving sweet or savory, this roundup has something to satisfy every appetite. We’d love to hear which recipes become your morning favorites—drop us a comment below. Don’t forget to share the love on Pinterest so others can enjoy these delicious breakfast ideas too. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.