Blackstone Chorizo Breakfast Burritos would obviously be an incredible breakfast or a perfect breakfast-for-dinner.
Or in my case I am making freezer burritos so my husband has a convenient and delicious breakfast on the go.
Just wrap them in foil, place in the freezer, and all he has to do is unwrap and microwave them.
How to Make Blackstone Chorizo Breakfast Burritos
The ingredients for the filling are fairly simple.
Ground chorizo sausage, eggs, pepper jack cheese, and an optional drizzle of maple syrup and hot sauce.
The chorizo sausage I got came in links with a casing, so I cut down the center and removed the casing on each.
Then cracked 8 eggs in a bowl and added 1/2 cup milk, kosher salt, and pepper.
And whisked until combined.
Put the sausage and eggs on a tray and head to your outdoor cooking space.
Preheat the griddle to medium heat for a few minutes.
Then add the chorizo sausage first, and use hibachi spatulas to break the sausage apart.
This does take a minute or two.
Next add some cooking oil and slowly pour the eggs, stopping a few times to use the hibachi spatulas to keep the eggs contained to one space.
If you poured them all at once they would spread all over the griddle.
Continue to break apart the sausage and flip it a few times and scramble the eggs for 3 to 5 minutes.
Remove them and place onto the tray you used to carry them out in once the sausage is cooked and the eggs are cooked how you prefer.
My personal favorite is buying a package of uncooked flour tortillas, and these are soft taco size.
They taste very fresh and authentic, and so easy to place them on the griddle about a minute per side.
If you have already cooked flour tortillas, just skip this part.
Once my tortillas were cooked I turned my griddle off.
This allows time for the eggs and chorizo to cool and time for me to make the burritos.
To make the burritos, lay the tortillas flat.
Then cut a slice of pepper jack cheese in half and place in the center of each tortilla.
Next add some egg and chorizo, and an optional choice is a drizzle of maple syrup and/or hot sauce.
Fold the sides in and tightly roll each into a burrito.
Then place them seam side down on a tray and head back out to the Blackstone.
Turn it back on and set to medium heat.
Once hot, add some cooking oil and place the burritos seam side down, which helps to keep them together.
They will cook 1 1/2 to 2 minutes per side to sear them and get the outside nice and toasty 🙂
Serve Blackstone Chorizo Breakfast Burritos right away or wrap them in foil for amazing freezer burritos 🙂
My husband’s friend stopped by to drop something off, so he got one of these babies right off the griddle.
I saved one for myself and wrapped the rest in foil for the freezer.
So my wonderful husband has a gourmet breakfast to enjoy for several days 🙂
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Blackstone Chorizo Breakfast Burritos
- Blackstone Griddle
- 1 pound ground chorizo
- 8 eggs
- 1/2 cup milk
- kosher salt, pepper
- cooking oil of choice for the griddle
- 12 soft taco size flour tortillas
- 12 slices pepper jack cheese
- Optional: maple syrup, hot sauce
- If your chorizo came in links with a casing, cut down the center of each sausage link and remove the casing.
- Crack the eggs in a bowl and add the milk, kosher salt, and pepper. Whisk until combined.
- Preheat the griddle to medium heat and add the ground chorizo on one side. Break it apart with hibachi spatulas, which does take a minute or two.
- Add some cooking oil to the other side of the griddle and slowly pour the eggs, stopping a few times to use the hibachi spatulas to keep it contained so it doesn't go all over the griddle.
- Flip the sausage a few times as it cooks and scramble the eggs. Remove once the sausage is cooked and eggs are cooked how you like, about 3 to 5 minutes total.Note: My flour tortillas were uncooked so I cooked them on the griddle a minute per side. If yours are cooked just skip this step.
- Turn the griddle off so the chorizo and eggs can cool and time for you to make the burritos. To assemble each burrito, cut a slice of pepper jack cheese in half and place in the center of each tortilla. Add some egg, sausage, a drizzle of maple syrup and/ or hot sauce if using. Fold the sides in and tightly roll into a burrito.
- Place the burritos seam side down on a tray and preheat the griddle to medium. Add some cooking oil, place the burritos seam side down and cook them 1 1/2 to 2 minutes per side.
- Put the burritos back on the tray and serve. These can also be wrapped in foil and stored in the freezer. Remove the foil and heat them for a minute or two in the microwave.