Blackstone Chorizo Breakfast Burritos
Blackstone Chorizo Breakfast Burritos are perfect to make on the griddle, you can feed a crowd or freeze them for an easy on the go breakfast
Equipment
- Blackstone Griddle
Ingredients
- 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
Instructions
- 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.