Blackstone Betty's Breakfast Burritos | Blackstone Griddles

Summer’s ending, and it’s time to prep for those busy back-to-school mornings. Blackstone Betty’s go-to breakfast burritos, loaded with bacon, fluffy eggs, and Del Monte diced potatoes, are a freezer-friendly lifesaver.

Make-Ahead Freezer Breakfast Burritos: https://blackstoneproducts.com/blogs/recipes/make-ahead-freezer-breakfast-burritos

Ingredients
12 burrito-size tortillas
1 lb bacon, cut into pieces
2 cans diced potatoes, drained and rinsed
12 eggs
¼ cup milk or cream
2 cups shredded cheese
1 cup salsa
1 bunch cilantro, chopped
Blackstone Tuscan Herb & S.P.G. Seasonings
4 tbsp butter

Directions
1. Cook the bacon over low heat until it is halfway done. Add the potatoes to the bacon, tossing them to coat in the bacon fat. Continue cooking until the bacon is fully cooked and the potatoes are slightly crispy.

2. While the bacon and potatoes are cooking, scramble the eggs with the milk or cream in a large mixing bowl. Season with Blackstone Tuscan Herb & S.P.G. Seasonings.

3. Push the bacon and potatoes to one side of the griddle. Turn off the heat, then swirl the butter onto the griddle. Add the eggs to the griddle, cooking on the residual heat. Scramble the eggs and combine them with the bacon and potatoes. Once the eggs are fully cooked, remove from the griddle.

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