How I Cook Breakfast on a Blackstone Griddle

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread is more nutritious; stale bread reduces waste.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is a budget-friendly option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often cheaper.

Preheat the griddle to around 375 to 400°F.

Put down 2 cups of frozen hash browns on the griddle with some avocado oil.

Season the hash browns with Detective Mike Lowry's seasoned salt and pepper, and add more oil for crispiness.

Make two piles of the hash browns and leave them alone for about 10 to 15 minutes without touching them.

Spread 1 pound of bacon on the griddle around the hash browns, allowing bacon grease to mix in.

In a pot, whisk together 5 eggs with a little water and some butter, cooking them slowly on the griddle to avoid browning.

Flip the bacon regularly to prevent burning, and check the temperature of the griddle.

Move the hash browns to the right side of the griddle after 10 to 15 minutes, without flipping them yet.

Scrape off the griddle to prepare for French toast after the bacon is done, checking the temperature again.

Prepare the French toast batter in a glass dish by mixing flour with milk, followed by eggs, sugar, vanilla, cinnamon, and a little rum.

Dip Texas toast in the batter for about 10 seconds, ensuring to drag it along the sides to remove excess batter before placing it on the griddle.

Cook the French toast for about 2 and a half to 3 minutes on each side, flipping as needed.

Check the eggs and move them to a hotter spot if they are not done yet, and transfer finished French toast to the warming zone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens