Bity
This Blackstone breakfast is the big weekend fry up I grew up on, cooked all at once on one hot griddle. Bacon and sausages sizzle at one end, hash browns crisp in the drippings, eggs fry beside them and the toast goes on last, so everything lands on the plate hot at the same moment.
Before we had a griddle, a full cooked breakfast meant four pans, a smoky kitchen and somebody’s eggs going cold. Now I wheel the Blackstone out, put the kettle on and have plates for four in about half an hour. Honestly, a Blackstone breakfast is the best thing that griddle does.
In short, a Blackstone breakfast is a full cooked breakfast made on one griddle in zones: bacon and sausages first, frozen hash browns crisped in the bacon fat, then fried eggs and toast. It takes about 30 minutes at medium heat, roughly 350 to 375°F on the surface, serves 4 and works out at about 560 calories per serving.
Quick Breakdown
Why You’ll Love This Blackstone Breakfast
- Everything hot at once. Cooking zones mean the bacon, sausages, hash browns, eggs and toast all finish together.
- One surface, no stack of pans. The washing up is a scrape of the griddle and a few plates.
- Six simple ingredients. Bacon, sausages, eggs, frozen hash browns, salt and pepper, plus bread for toast.
- Feeds a crowd easily. The big cooking surface makes it simple to double for a houseful of guests.
- Crispy in the right places. Hash browns fried in bacon fat get a deep golden crust you never quite manage in the oven.
Ingredient Notes
- Bacon. Six to eight slices. Streaky bacon gives off more fat, which is exactly what you want for frying the potatoes.
- Breakfast sausages. Two to four, depending on appetites. Thick pork sausages need the longest, so they go on first.
- Large eggs. Four to six, about one or two per person.
- Frozen hash browns. Four cups (480 g). I often use the frozen triangle patties, like the ones in the photos, because they crisp evenly and flip in one piece. Shredded hash browns work too.
- Salt and black pepper. To taste, mostly for the eggs and potatoes.
- Bread for toast. Any sliced loaf. A hearty wholemeal or sourdough holds up best under a runny yolk.
How to Set Up Cooking Zones for a Blackstone Breakfast
The trick to a full cooked breakfast on a griddle is thinking in zones rather than pans. Using separate cooking zones on the Blackstone makes it easier to cook everything at once.
- Meat zone (medium). Bacon and sausages start here. As they finish, slide them to the cooler edge.
- Potato zone (medium). Right next to the meat, so the hash browns can soak up the bacon fat.
- Egg zone (medium low). A clean patch of steel. Eggs scorch easily, so this is the gentlest area.
- Warming edge (low or off). Finished food waits here without overcooking, and the toast goes on at the very end.
What Temperature Should the Griddle Be?
For a Blackstone breakfast, medium heat works best, roughly 350 to 375°F on the surface, so the bacon cooks evenly without burning. Because the burners on a Blackstone can be set separately, I turn the egg end down a notch once the meat is done.
| Food | Heat | Approximate time |
|---|---|---|
| Sausages | Medium | 12 to 15 minutes, turning |
| Bacon | Medium | 6 to 8 minutes, turning |
| Frozen hash browns | Medium | 8 to 10 minutes, one flip |
| Fried eggs | Medium low | 3 to 4 minutes |
| Toast | Low | 1 to 2 minutes per side |
How To Make a Blackstone Breakfast
1. Preheat. First, preheat the Blackstone griddle to medium heat for about ten minutes.
2. Add the meat. Next, place the bacon and sausages on the griddle in rows, leaving the rest of the surface free.
3. Cook it through. Then cook until browned and cooked through, turning as needed. The sausages take the longest, so keep them rolling.
4. Move it aside. After that, push the bacon and sausages to one side of the griddle to keep warm.
5. Add the hash browns. Lay the hash browns on the griddle, right in the bacon fat.
6. Crisp them. Cook until golden and crispy, flipping once. Resist poking them; the crust only forms if you leave them alone.
If anyone wants a neat round egg for a muffin, set griddle egg rings on the steel and crack one egg into each.
Eggs, Toast and Serving
7. Crack the eggs. Meanwhile, crack the eggs onto a clean patch of the griddle. A splash of oil or a knob of butter first stops them sticking.
8. Season. Sprinkle the eggs with salt and pepper.
9. Cook the eggs. Cook the eggs to your preferred doneness. For sunny side up, leave them until the whites are set; for over easy, flip them for 30 seconds.
10. Toast the bread. Then lay the bread directly on the griddle, if you like, and toast it in the leftover fat for a minute or two.
11. Serve. Finally, serve everything hot, straight from the griddle onto warm plates.
For set whites and runny yolks without flipping, add a splash of water beside the eggs and cover them with a griddle melting dome; the steam cooks the tops in under a minute.
Biggest Mistakes to Avoid
- A griddle that is too hot. High heat burns the bacon before the sausages are cooked inside and makes eggs rubbery. Stay at medium.
- Starting everything at once. Sausages need a head start. Hash browns and eggs go on only once the meat is nearly done.
- Thawing the hash browns. Cook them straight from frozen. Thawed potatoes release water and steam instead of crisping.
- Cooking eggs on a dirty patch. Scrape away any bits first, otherwise the whites pick up dark spots.
- Not checking the sausages. Pork sausages should reach 160°F inside; Nebraska Extension has a handy chart of safe cooking temperatures for ground meats and eggs.
Tips for the Best Blackstone Breakfast
- Get everything out of the fridge and freezer before you light the griddle; it all moves quickly once it starts.
- Tilt the bacon fat towards the potato zone with your spatula rather than scraping it away.
- Use a large, thin spatula so the hash browns flip in one piece.
- Warm the plates in a low oven so your Blackstone breakfast stays hot at the table.
- Runny yolks are part of the joy, but they are not fully cooked. University of Illinois Extension recommends cooking eggs until the yolk has thickened, especially for young children, older relatives or anyone pregnant.
Storage and Reheating
- Fridge. Store leftover Blackstone breakfast in an airtight container in the refrigerator for up to 3 days.
- Reheating. Bacon, sausages and hash browns crisp up again in the air fryer or a hot pan in 4 to 5 minutes. Eggs are best cooked fresh.
- Leftover ideas. Chop the extra sausage and bacon into a breakfast wrap or scramble the next morning.
Variations and Substitutions
- Vegetables. Bell peppers, onions and mushrooms are great additions. Fry them in the potato zone for the last few minutes.
- Fresh potatoes. Shredded fresh potatoes work well; squeeze them dry in a clean tea towel first.
- Twisted bacon. For something a bit special, try my twisted bacon alongside.
- Bigger brunch. Add pancakes, fruit or breakfast potatoes for a larger spread; my sheet pan pancakes bake while the griddle does the rest.
- Feeding a crowd. A Blackstone breakfast scales beautifully; simply double everything. The large cooking surface makes this recipe easy to scale.
What to Serve With a Blackstone Breakfast
A pot of tea or coffee, ketchup and brown sauce are non negotiable in our house. Beyond that, a bowl of fresh fruit or a glass of orange juice brightens up the plate.
If you are cooking ahead for busy weekdays, my freezer breakfast sandwiches use the same bacon, sausage and egg trio. And if the griddle is still hot by evening, a homemade crunchwrap makes a brilliant Blackstone dinner.
Frequently Asked Questions
Ingredients and Method
Can I use fresh potatoes instead of frozen hash browns on the griddle?
Yes. Shredded fresh potatoes work well. Squeeze out as much water as you can in a clean tea towel so they crisp rather than steam, then fry them in the bacon fat.
Can I add vegetables to a Blackstone breakfast?
Yes. Bell peppers, onions and mushrooms are great additions; fry them in the potato zone beside the hash browns for the last few minutes.
What temperature should a Blackstone be for breakfast?
Medium, roughly 350 to 375°F on the surface, so the bacon cooks evenly without burning. Turn the egg zone down to medium low once the meat is done; fried eggs then take 3 to 4 minutes.
What order do you cook breakfast on a griddle?
Sausages and bacon first, because they take the longest (12 to 15 minutes and 6 to 8 minutes) and render fat. Then frozen hash browns in that fat for 8 to 10 minutes, then eggs for 3 to 4 minutes, and toast last.
What temperature should breakfast sausages reach?
Pork sausages should reach 160°F (71°C) inside, checked with an instant read thermometer. On a griddle at medium heat that usually takes 12 to 15 minutes of turning, which is why they go on first.
Serving and Leftovers
Can I make a Blackstone breakfast for a crowd?
Yes. The large cooking surface makes this recipe easy to double; just give the meat a little more time and hold finished food on the cooler warming edge.
How do you keep a griddle breakfast warm while the eggs cook?
Slide finished food to a cooler edge of the griddle, set to low or off, or keep it in a low oven on a tray while the eggs cook. Warm plates help it stay hot at the table.
How long does leftover Blackstone breakfast last in the fridge?
Up to 3 days in an airtight container. Refrigerate it within 2 hours, then reheat the bacon, sausages and hash browns in a hot pan or air fryer for 4 to 5 minutes; eggs are best cooked fresh.
How many people does a Blackstone breakfast serve?
This recipe serves 4, at about 560 calories per serving (an estimate). Adjust how many of the 4 to 6 eggs and 2 to 4 sausages you cook, and double everything for a bigger group.
Ingredients
- 6 to 8 slices bacon
- 2 to 4 breakfast sausages
- 4 to 6 large eggs
- 4 cups frozen hash browns (480 g)
- salt and black pepper to taste
- bread sliced, for toast
Instructions
- Preheat the Blackstone griddle to medium heat.
- Place the bacon and sausages on the griddle.
- Cook until browned and cooked through, turning as needed.
- Move the bacon and sausages to one side to keep warm.
- Add the hash browns to the griddle.
- Cook until golden and crispy, flipping once.
- Crack the eggs onto the griddle.
- Season with salt and pepper.
- Cook the eggs to your preferred doneness.
- Toast bread directly on the griddle if desired.
- Serve everything hot.
