How To Make Breakfast On A Blackstone Griddle？

When it comes to cooking on the Blackstone griddle, I often get asked, “What’s the easiest thing to make?” or, “What should I cook for the first time?”

Well, I’ve got a great answer for you today—a big, hearty country breakfast that anyone can handle, even if it’s your first go on the griddle.

Let’s dive in and make a delicious Blackstone breakfast that’ll leave everyone satisfied!

1. Getting the Biscuits Ready

Most people don’t realize this, but yes, you can cook biscuits on the Blackstone. And let me tell you, they come out incredible.

There’s something about that crispy outside and soft, fluffy inside that makes them irresistible. I’m using canned biscuits for this breakfast, but frozen biscuits work just as well.

In fact, a little pro tip for you: if you’re using frozen biscuits, let them sit overnight on an oiled cookie sheet, covered.

By the time you’re ready to cook, they’ll puff up much more nicely, yielding fluffier biscuits, whether you’re cooking them in an oven, air fryer, or on the Blackstone.

So, to start, we need to get the Blackstone griddle heated to around 250-260°F. You want a low and steady temperature—cooking biscuits on too high a heat can lead to burning.

I always lay down a bit of avocado and olive oil blend to make sure nothing sticks.

After placing the biscuits about an inch apart (to allow them room to rise), I cover them with the Blackstone cover.

Depending on your setup, you might need to cycle the burner on and off to keep that low temperature consistent, but keeping the heat low is key. You don’t want burnt biscuits!

2.Prepping the Hash Browns

While the biscuits are cooking, it’s time to get started on the hash browns. Hash browns are a staple in any breakfast and doing them right on the griddle is a game-changer.

First things first: the griddle needs to be hot. For crispy hash browns, make sure you’ve got plenty of oil down, and that the heat is at a solid medium-high temperature.

Today, I’m using Simply Potatoes hash browns, which are fantastic and easy to work with.

When cooking hash browns, the goal is to spread them out into a nice, thin layer. I like to form them into a square shape on the griddle.

The secret to crispy hash browns on both sides? Don’t touch them! Seriously, once they’re down, leave them alone until it’s time to flip. You’ll get that perfect crispy outside with a soft interior.

3.Cooking the Bacon and Sausage

No big breakfast is complete without some good bacon and sausage.

I’m using thick-cut Wright brand bacon because it’s got an incredible flavor and cooks perfectly on the Blackstone.

Alongside the bacon, I’ve got some Swaggerty’s sausage patties, which are a close second to my all-time favorite, Neese’s. Both are fantastic choices, though, so you really can’t go wrong.

While the hash browns and biscuits continue cooking, I lay the bacon down. Since we like our bacon on the chewy side, I’ll keep an eye on it so it doesn’t get too crispy.

The same goes for the sausage—once it’s down, I press it a bit to flatten the patties for even cooking.

After a few minutes, it’s time to flip both the bacon and sausage and let them cook to your liking.

4. The Biscuit Check-In

Let’s check on those biscuits. They’ve been on the griddle for a while now, and they’re puffing up nicely!

A good indicator that biscuits are ready to flip is when they start to rise and develop a golden-brown color on the bottom.

Carefully flip them over to cook the other side.
Another trick I’ve picked up for ensuring they’re done? Use a food thermometer.

Once the internal temperature of the biscuits hits around 205-210°F, they’re good to go.
Once they’re ready, I like to keep them warm while I finish up the rest of the meal.

5. Seasoning the Hash Browns

At this point, it’s time to season those hash browns. Potatoes need seasoning—no question about it. I’m using Mike Lowry’s seasoned salt for these, which adds the perfect flavor.

After letting them cook undisturbed for about five to six minutes, I flip them in sections to maintain that crispiness without mixing them up too much.

If they need more oil or heat, I’ll adjust as necessary. Trust me, you want crispy, golden hash browns with a little bit of crunch on the outside.

6. Making the Gravy

Now, here’s where the breakfast really takes a step up: gravy. If you’ve never made gravy on a Blackstone before, you’re in for a treat.

I use the bacon and sausage grease left on the griddle to start the gravy. That rich, smoky flavor is the perfect base for a country-style milk gravy.

First, I add a little bit of flour to the grease to form a roux. The rule of thumb is one tablespoon of flour for every tablespoon of fat, but I like to eyeball it until I get a thick paste consistency.

After cooking the roux for a bit to get rid of that raw flour taste, I slowly add in some half-and-half, stirring constantly until the gravy thickens up.

You can also crumble up some sausage into the gravy for a heartier version, but today, I’m sticking with a classic milk gravy. I add a dash of Lumberjack seasoning for a little extra kick.

7. The Final Steps: Eggs and Assembly

The last thing to cook is the eggs. Now, eggs can be tricky on a griddle if you don’t do it right. The key to perfect eggs is low heat.

Once the griddle cools down to about 300°F, I turn off the burners and let the residual heat do the work.

This prevents the eggs from overcooking or getting scorched. If you like your eggs over-easy, just let them cook slowly without rushing them.

While the eggs cook, I open up the biscuits and ladle some of that rich gravy inside.

You could also pour it over the top, but I like mine on the inside—it keeps the biscuit soft but still leaves the outside crisp.

8. Digging In

Now that everything’s ready, it’s time to dig in! First up, the biscuits and gravy. The biscuits are fluffy, and the gravy is creamy and rich—just the way I like it.

The bacon has that perfect balance of chewiness with a little crisp on the edges, and the sausage patties are juicy and flavorful.

The hash browns? Crispy perfection. To top it all off, the eggs are cooked just right, with that golden yolk and soft whites.

To add a little extra kick to my plate, I’ve been using this Kakalak pepper sauce, which has quickly become my go-to condiment.

It’s got just enough heat to elevate the flavors of everything from the biscuits to the eggs without overwhelming the dish.

Wrapping It Up

This big, country breakfast on the Blackstone griddle is not only delicious but also easy to make.
Whether you’re cooking for a crowd or just your family, everyone will love it. With a little practice, you’ll be whipping up biscuits, hash browns, bacon, sausage, eggs, and gravy in no time.

The Blackstone makes it simple to prepare everything at once, and the results speak for themselves.
So, if you’re looking for the perfect first meal to cook on your Blackstone, give this breakfast a try. Trust me, it’s good groceries!