How to Cook a Full Blackstone Breakfast on the Griddle

By Todd Martin July 5, 2025 9 mins read 58 Views

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.

all the cooked breakfast components display on the blackstone griddle

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.

a jar of milk, a jar of maple syrup and a measuring jug of dry pancake mix — 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.

raw bacon and sausage cooking on the griddle — 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.

cooked bacon and sausage on a wire 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.

a pile of uncooked shredded potato, and a pile of diced onion and green pepper on the griddle

Let the hash browns cook undisturbed for about six minutes, then flip and cook the other side until golden brown and crispy.

a spatula underneath the hash brown cooking on the griddle

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.

a jug with pancake mixture being poured onto the griddle

a raw pancake on the griddle with bubbles, ready to turn

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.

breakfast components laid out on the blackstone 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.

cooked scrambled eggs with cream cheese on the griddle — 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.

a full breakfast cooked on the griddle served family style

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!

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