Blackstone Chorizo Breakfast Pierogies
Blackstone Chorizo Breakfast Pierogies is a simple and easy griddle recipe, serve in the morning, camping, or the best breakfast for dinner!
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.