This Blackstone breakfast is my go-to when I want to serve a full diner-style spread: crispy bacon, sausage, cheesy eggs, golden pancakes, and loaded hash browns. Everything hits the plate hot and perfectly cooked in 30 minutes.
It’s ideal for weekend mornings when I’m feeding a crowd fast and don’t want a pile of dirty pans. With a bit of prep and smart use of your heat zones, you can knock out everything on one surface without sacrificing flavor or texture.
I’ll walk you through the order I follow and the tips I use to keep everything running smoothly.
Why cook breakfast on the griddle?
- Feed a crowd fast – Cook bacon, eggs, pancakes, and more all at once without juggling pans.
- One-surface cooking – Fewer dishes, less cleanup, and no dirty stovetop.
- Better flavor – You can cook hash browns in bacon grease, sear sausage, and crisp pancakes with buttery edges right on the same surface.
- Total control – Use heat zones to cook, hold, or toast as needed without overcooking anything.
- Great for outdoor mornings – Whether you’re camping, tailgating, or just enjoying a backyard breakfast, the griddle brings the diner outside.

How to cook a full breakfast on the griddle
Cooking a full breakfast on a griddle is all about timing and control. I always start with the bacon and build the rest of the meal from there, using rendered fat to boost flavor and a cool zone to keep finished food warm. This method keeps things efficient, minimizes cleanup, and delivers that classic breakfast combo all at once.
Ingredients you’ll need
- Bacon and sausage – I like to use both for a full breakfast spread. Center-cut bacon and maple breakfast sausage bring that classic sweet and salty combo.
- Hash browns – Frozen shredded hash browns, green bell pepper, onion, and bacon.
- Scrambled eggs – I like to use farm-raised eggs, adding in cream cheese and American cheese for extra creaminess.
- Pancakes – I use store-bought pancake mix and “doctor it up” with butter, maple syrup, and milk for better flavor and texture.
- Butter – Use a good-quality butter. It adds flavor and helps crisp up the pancakes and toast the griddle just right.
- Seasoning – SPG (salt, pepper, and garlic).
Equipment you’ll need
- Griddle – I used the Blackstone, but any flat top will work.
- Spatula
- Knife
- Bowls – For the pancake batter and prepped ingredients/doubling as serving bowls.
- Whisk
- Measuring spoons
- Measuring cups
- Basting brush
- Wire rack – Or a heat-proof tray to place things on once cooked.
Tips for successful griddle cooking
- Start with a well-seasoned griddle – A properly seasoned surface prevents sticking and makes cleanup easier, especially when cooking eggs or pancakes. If yours needs a refresh, check out our guide to seasoning your griddle.
- Prep everything before you start – Griddle cooking moves fast, so make sure everything’s prepped and within reach before you start. The last thing you want is to have to tear open packaging or run back inside while food’s sizzling.
- Use your heat zones smartly – I always keep one section of the griddle on low, or even off, so I have a spot to move cooked food, keep things warm, or toast without burning. Once you get the hang of managing heat zones and prep timing, you can use this approach for other griddle recipes too.
- Cook with a plan – Griddles get hot quickly, and it’s easy to overcook if you’re not paying attention. I stick to low or medium heat for most meals, saving high heat for searing steaks.
How to cook a full breakfast on the griddle
1. Fire up the griddle
Preheat your griddle with one side set to medium-low and the other to low.
If you’re using a three-burner setup, keep two zones on low heat and leave the third off to use as a cool zone for holding cooked food or managing temperature.
Pro tip – If your griddle sits on a slight slant, level it or place the bacon on the downhill side so the rendered fat stays contained. Use that same side, especially if it’s where your grease trap is located, for anything oily or that gives off a lot of liquid.
2. Prep your ingredients
While the griddle is heating up, get all your ingredients ready to go.
First up, the pancakes. Mix as per the instructions on the packet, but use my hacks for better flavor and texture:
- Melt a stick of butter in a heat-safe dish and use this instead of oil.
- Replace the water with milk.
- Stir in some maple syrup to taste – one to two tablespoons.

Letting the batter rest for 5–10 minutes before cooking makes for fluffier pancakes.
Remove the bacon and sausage from the packaging and put them on a plate.
Dice the green pepper and onion. It’s up to you what size you cut them into; the smaller the size, the more cooked they will be, which might be preferable. Dice about ½ cup of bacon, and open the packet of shredded hash browns.
Crack the eggs into a bowl and whisk to combine. You can either add the cream cheese at this stage and whisk it in, or you can pour the eggs directly onto the griddle and then fold the cream cheese in as you are flipping. Set the American cheese slices aside to melt in during cooking.
Have some extra butter for oiling the griddle and the seasoning at hand.
3. Cook the meat
Place the bacon slices, chopped bacon, and breakfast sausage on the griddle over medium-low heat.
Cook for about three minutes per side, or until golden and crisp. If you’re using thick-cut bacon, allow about five minutes per side.

Chorizo, chicken sausages, or even some leftover pulled pork make a great alternative to bacon and sausage.
Once cooked, transfer everything to a cooling rack.

I like to let the bacon rest for a few minutes because it crisps up even more as it cools.
Leave some of the rendered bacon fat on the griddle to use for cooking the hash browns.
4. Cook the hash browns
If you are not using the rendered bacon fat, you’ll need to coat the griddle surface lightly with oil first.
Add the onion, green pepper, and frozen shredded hash brown directly onto the griddle. Spread everything out into an even layer and season with SPG.
Let the hash browns cook undisturbed for about six minutes, then flip and cook the other side until golden brown and crispy.
Avoid stirring or flipping too often. Letting them sit in place is the key to developing a crisp crust.
Once the hash browns are cooked, move them to the coolest part of the griddle to keep warm and sprinkle with the chopped bacon.
Want to load those hash browns with something else?
- Jalapeño and corn – This combination adds a touch of heat and sweetness. Dice the jalapeño finely and use fresh or frozen corn.
- Shredded zucchini – Squeeze out moisture first. Adds a mild, fresh taste and nice texture contrast.
- Diced mushrooms – Adds umami and earthiness. Give them a quick cook on the griddle before mixing in so they don’t release too much moisture into the hash.
- Scallions – Milder than onions, cook quickly, and pair great with bacon.
5. Cook the pancakes
Lower the heat on a clean section of the griddle and lightly brush it with melted butter.
Use a measuring cup to pour the batter onto the griddle.
Cook until bubbles form on the surface, then flip and cook until golden brown with crisp edges.
Once cooked, stack them on the warm part of the griddle.

6. Cook the scrambled eggs
Pro tip – To avoid black spots on your eggs, clean a space on the griddle just like you would before shutting it down. Scrape off any residue, then wipe the surface with a few layers of paper towel wrapped around the edge of your spatula. Also, make sure you are working with a clean spatula before you start.
Turn the griddle to low and pour the eggs directly onto it. If you haven’t already added the cream cheese, do so now, and then add the American cheese.
Use a spatula to fold the eggs as they cook slowly. Folding gently helps incorporate air and gives the eggs a soft, fluffy texture.

Not into scrambled eggs? Try frying them sunny side up and serving over the hash browns.
Once the eggs are nearly done, season with SPG and remove from the griddle. They’ll continue cooking off the heat.
7. Serve
Transfer everything to a large platter and serve with maple syrup and your favorite hot sauce on the side. I like to serve this breakfast family style so everyone can grab a little bit of everything while it’s still hot off the griddle.
I’ve made this breakfast on cold mornings at the campsite and hot summer Sundays for a crowd, and it always hits. Once you get the hang of managing heat zones and prep timing, this full Blackstone breakfast becomes an easy go-to anytime you’re cooking for a group or just the family.
If you give this breakfast of champions a go, let us know how it turns out in the comments. Don’t forget to leave a five-star rating. It helps more people find the recipe!
More Blackstone recipe ideas
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How to Cook a Full Blackstone Breakfast on the Griddle
A sizzling Blackstone breakfast packed with crispy bacon, sausage, fluffy eggs, golden pancakes, and hash browns, everything hot, savory, and ready at once for the ultimate morning feast.
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4
- ¾ lb ¾ lb center-cut bacon 8–10 slices. reserve ½ cup chopped for hash browns
- ¾ lb breakfast sausage patties or sliced links
- 1 tbsp SPG seasoning that's equal parts salt, pepper and garlic
- 1 stick butter plus extra for greasing the griddle
- 1 bag frozen hash browns
- ½ white or yellow onion
- 1 green bell pepper
- 1 pack pancake mix
- 1 cup milk
- 2 tbsp maply syrup
- 8 eggs
- 3 slices American cheese
Prep
Prepare the pancake batter as per the instructions on the packet. See note 1 below.
Remove the meat from the packaging and chop about ½ cup of bacon for the hash browns.
Slice the onion and dice the green pepper. Open the packet of hash browns.
Crack the eggs into a bowl and whisk to combine. You can either add the cream cheese at this stage and whisk it in, or pour the eggs directly onto the griddle and then fold the cream cheese in as you flip. Set the American cheese slices aside to melt in during cooking.
Have some extra butter for oiling the griddle and seasoning at hand.
The cook
Cook the bacon slices, chopped bacon, and breakfast sausage over medium-low heat for about three minutes per side, or until golden brown. Transfer to a cooling rack and leave some bacon fat on the griddle.
Add the onion, green pepper, and hash browns directly over the bacon fat. Spread into an even layer and season with SPG. Cook for six minutes per side without over-flipping. Once cooked move to a cool zone to keep warm and garnish with the chopped bacon.
Pour pancake batter onto a clean, buttered section of the griddle over low heat. Cook until bubbles form, flip, and finish until golden. Once cooked, stack them on the warm part of the griddle.
Wipe down the griddle surface and your spatula to avoid dark spots in the eggs. Add a bit of butter or oil, then cook the eggs low and slow with cream cheese and American cheese, folding gently as they set. Season with SPG.
Serve everything on a platter with maple syrup and hot sauce. Enjoy family style while it's hot.
1. My hacks for better packet pancakes
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- Melt butter in a heat-safe dish and use this instead of oil.
- Replace the water with milk.
- Stir in some maple syrup to taste
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