Blackstone Chorizo Breakfast Pierogies
I made these Blackstone Chorizo Breakfast Pierogies for my husband and he absolutely LOVED them!
I pack his breakfast for work during the week and they reheated very well.
Of course I had to sample them, ya know… quality control 😉 SO yummy!
With so few ingredients, these would be a great meal to have camping or breakfast-for-dinner.
How to make Blackstone Chorizo Breakfast Pierogies
The grandkids were over on the day I made them, I turned around to see them cheesing for the camera.
Start with your Blackstone or flat top griddle over medium to medium low heat.
Add a little cooking oil and your frozen potato pierogies that have been thawed.
My grandson added some water and then I covered them with a melting dome.
Remove the dome a few times to flip the pierogies and add more water each time before covering them again.
Start cooking a pound of chorizo on the other side of the griddle.
Then mix the chorizo and pierogies together and pour 8 beaten eggs over top slowly.
I poured half, then mixed a little, and then the other half.
Once the eggs are cooked, add some cheese.
These Blackstone Chorizo Breakfast Pierogies were a fun play on traditional chorizo and potatoes!
If you like Blackstone Chorizo Breakfast Pierogies, you might also like these griddle recipes…
Blackstone Sausage and Pierogies
Blackstone Chorizo Breakfast Hash Browns
And Blackstone Smashed Chorizo Breakfast Tacos
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Blackstone Chorizo Breakfast Pierogies
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 8 eggs
- 1/3 cup milk
- kosher salt, pepper, seasoning blend of choice (optional)
- cooking oil of choice
- 1 (16-ounce) package frozen potato pierogies thawed
- 1 pound ground chorizo sausage
- 1 cup shredded cheese of choice
- Optional: hot sauce, cilantro
Instructions
- Crack the eggs in a bowl and add the milk, kosher salt, pepper, and your favorite seasoning blend if using. Beat with a fork.
- Preheat the griddle to medium/ medium-low heat. Add some cooking oil and the thawed pierogies first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 3 to 4 minutes total, flip them over halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
- Add chorizo to empty side of griddle. Cook 4 to 5 minutes, breaking it apart with spatulas and continue flipping pierogies.
- Mix the pierogies and chorizo together on the griddle and slowly pour the eggs. You can start with half of the eggs, mix together, and then pour remaining eggs. Cook 2 to 3 minutes, add cheese, and mix together until cheese melts and eggs are cooked how your prefer.
- Serve with hot sauce and/or cilantro if desired.
Visit my other site CooksWellWithOthers.com for even more recipes!
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2 Comments
Heidi
Your flavor packed pierogies and chorizo are the ultimate breakfast comfort food. And everything is so easy with how you’ve designed this recipe. Being able to prepare both the pierogies and chorizo simultaneously really cuts down on cook time. I also love being able to warm them up later on. That makes this breakfast perfect for meal prepping, too!
Cheri Renee
Oh yeah, so glad you are loving this recipe!