5-Ingredient Blackstone Breakfast Tacos

If you ask me, breakfast tacos on the Blackstone are a game-changer for morning cooking.

These griddle-made tacos bring together all the best parts of breakfast – crispy bacon, fluffy eggs, and melted cheese – wrapped in warm tortillas that get just a bit toasty on the flat top. The Blackstone gives everything that nice restaurant-style sear you can’t quite get in a regular pan.

I love how the eggs cook up perfectly on the big cooking surface, and you can prep all your ingredients at once. A sprinkle of fresh cilantro and a squeeze of lime juice wake up all the flavors.

It’s a laid-back breakfast that feels special enough for weekends but is actually quick enough for busy mornings.

What Kind of Sausage Should I Use?

For breakfast tacos, breakfast sausage is your best bet – it comes in both mild and hot varieties depending on how much heat you like in the morning. Regular pork breakfast sausage is the classic choice, but you can also use turkey breakfast sausage if you’re looking for a leaner option. If you’re buying in bulk rather than pre-formed patties, make sure to break up the meat well while it’s cooking on the griddle. For the best flavor, look for sausage that’s not too lean – a bit of fat will help keep the meat juicy and add more flavor to your tacos.

Options for Substitutions

These breakfast tacos are pretty simple, but there’s still room for some tasty swaps if you need them:

• Ground sausage: You can easily swap the ground sausage with ground chorizo for a spicier kick, or use ground turkey sausage for a lighter option. Even crumbled bacon or diced ham work great here!
• Shredded cheddar: While cheddar is classic, feel free to use Monterey Jack, pepper jack for some heat, or a Mexican cheese blend. Queso fresco or cotija cheese would give these tacos a more authentic Mexican feel.
• Butter: You can use oil instead of butter – olive oil or vegetable oil both work fine. If you’re dairy-free, use your favorite cooking oil or even bacon grease for extra flavor.
• Soft tortillas: Corn tortillas can replace flour ones if you prefer – just warm them slightly so they don’t break. For a low-carb option, try egg wraps or lettuce wraps, though the texture will be different.
• Eggs: For a vegan version, you could use scrambled tofu seasoned with black salt (kala namak) for an eggy flavor. Just keep in mind this will change the texture and taste of the original recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making breakfast tacos on a Blackstone is temperature control – keeping your griddle too hot will burn your tortillas before the eggs are done, so maintain a medium heat and create separate cooking zones for different ingredients. A common mistake is cracking the eggs directly onto the griddle surface, which can lead to a messy spread – instead, crack them into a bowl first and pour them onto a well-buttered cooking zone. When it comes to tortillas, don’t leave them on the griddle too long or they’ll become crispy and break when folding – just warm them for about 30 seconds per side until they’re pliable. For the best results, keep your cooked ingredients in separate warm zones on the griddle’s lower-heat areas, and assemble your tacos just before serving to prevent them from getting soggy.

What to Serve With Breakfast Tacos?

These hearty breakfast tacos are already packed with protein, but there are lots of tasty sides that can round out your morning meal! A simple bowl of fresh fruit like berries or melon adds a sweet, refreshing balance to the savory tacos. I love setting out some classic breakfast taco toppings like fresh pico de gallo, sliced avocado, and hot sauce so everyone can customize their plate. For a full breakfast spread, crispy home fries or hash browns on the side give you that perfect diner-style experience at home.

Storage Instructions

Keep Fresh: If you have any leftover breakfast tacos (which rarely happens!), wrap them individually in aluminum foil and pop them in the fridge. They’ll stay good for up to 2 days, though they’re definitely best enjoyed fresh off the Blackstone.

Prep Ahead: Want to save time in the morning? Cook your sausage the night before and store it in an airtight container in the fridge. When you’re ready for breakfast, just reheat the meat and cook up fresh eggs – you’ll have tacos ready in no time!

Warm Up: To enjoy leftover tacos, wrap them in foil and warm them in a 350°F oven for about 10 minutes. You can also give them a quick heat on the Blackstone – just enough to warm through and crisp up the tortillas a bit. Skip the microwave if you can, as it tends to make the tortillas tough.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 90-100 g
• Carbohydrates: 40-50 g

Ingredients

• 2 tbsp butter
• 1 lb ground breakfast sausage
• 1 1/2 cups grated cheddar cheese
• 4 small soft taco tortillas
• 4 eggs

Step 1: Prepare the Sausage-Topped Tortillas

• 1 lb ground breakfast sausage
• 4 small soft taco tortillas

Divide the ground breakfast sausage into 4 equal portions.

Take each piece and spread it evenly over one side of a soft taco tortilla, ensuring the sausage covers the entire surface in a thin layer.

Repeat with each taco shell.

Place the assembled tortillas on a tray and set aside until ready to cook.

Step 2: Cook the Sausage-Topped Tortillas on the Griddle

• 2 tbsp butter
• sausage-topped tortillas from Step 1
• 1 1/2 cups grated cheddar cheese

Preheat your Blackstone Griddle or a large skillet to medium-high heat.

Add half (1 tablespoon) of the butter to the hot surface and spread it around.

Place the prepared tortillas meat-side down onto the griddle.

Cook for 3-4 minutes until the sausage is golden and slightly crispy on the edges.

Flip the tacos, then add some grated cheddar cheese to each.

Cook for another 3 minutes or until the sausage is thoroughly cooked to 165°F.

I like to add a bit more cheese than the recipe calls for to make it extra gooey.

Step 3: Cook the Eggs

• 2 tbsp butter (remaining half, about 1 tbsp)
• 4 eggs

Remove the cooked sausage and cheese tortillas from the griddle and keep them warm.

Melt the remaining 1 tablespoon butter on the cooking surface.

Crack the eggs directly onto the griddle and cook them to your preferred doneness; sunny side up is a classic choice.

Season with salt and pepper if desired.

Step 4: Assemble and Serve the Breakfast Tacos

• cooked sausage and cheese tortillas from Step 2
• cooked eggs from Step 3

Place a cooked egg on top of each sausage and cheese taco, then fold the tortilla gently in half to hold the filling.

Serve the breakfast tacos warm and enjoy!

To make these even better, I sometimes add a little hot sauce or a spoonful of salsa just before serving.