30 INSANELY GOOD BLACKSTONE BREAKFAST IDEAS FOR CHRISTMAS MORNING

This article may contain affiliate links. If you purchase through them, we may earn a small commission at no extra cost to you.

These Blackstone breakfast ideas for Christmas morning are perfect when you want to cook a festive breakfast without spending all morning in the kitchen.

Blackstone griddle recipes are especially useful for Christmas brunch, large family gatherings, and feeding a crowd because you can cook several servings at once. Many of these recipes are also easy to prep ahead, so Christmas morning feels a little less hectic.

If you’re planning a big-batch Christmas breakfast, these Blackstone breakfast recipes make it easy to serve warm, filling food while everyone enjoys the holiday together.

BLACKSTONE BREAKFAST IDEAS FOR CHRISTMAS MORNING

1. Tater Tot Breakfast Casserole

Crispy tater tots, plant-based sausage, onion and sharp cheddar bake under a fluffy egg layer until it’s golden and set.

Blackstone makes this one on their pellet grill (the oven at the same temp works too), so it’s the only recipe here that isn’t cooked on the flat top.

Ingredients:

1 bag tater tots
1 lb plant-based sausage
12 eggs, whisked
1/4 cup heavy cream
1 1/2 cups shredded sharp cheddar, divided
1 medium onion, diced
Blackstone Steak House Seasoning, to taste
Blackstone Garlic Butter Seasoning, to taste
Cooking spray
Fresh parsley, chopped (optional)

Instructions:

Heat your Blackstone pellet grill (or oven) to 400°F.
Spray a 9×13 aluminum pan and toss the tater tots, sausage, onion and 1 cup of cheddar together in it.
Whisk the eggs with the cream and season with both Blackstone seasonings.
Pour the egg mixture evenly over the tots and sprinkle the last 1/2 cup of cheddar on top.
Cook for 45 minutes to 1 hour, until the eggs are fully set and a toothpick in the center comes out clean.
Top with parsley and serve warm.

💡 Tip: Assemble it on Christmas Eve, cover and refrigerate, then add 10 minutes to the cook time in the morning.

2. Fall Harvest Pumpkin French Toast

Thick sourdough slices soak in a pumpkin pie custard and cook low and slow on a buttery griddle.

Pile on whipped cream, pecans and a dusting of cinnamon and it tastes like dessert for breakfast.

Ingredients:

6 large eggs, beaten
1 cup heavy whipping cream
3/4 cup pumpkin pie mix
Ground cinnamon, allspice and nutmeg, to taste
Butter, as needed
6 thick slices sourdough bread
Whipped cream and pecans, for serving

Instructions:

Preheat your Blackstone griddle to low heat.
Whisk the eggs, cream, pumpkin pie mix and spices in a large bowl until smooth.
Soak each slice of sourdough in the custard for 20 to 30 seconds per side.
Melt butter across the griddle.
Let the extra custard drip off, then lay the bread on the griddle.
Cook a few minutes per side until golden brown and cooked through.
Serve warm with whipped cream, a sprinkle of cinnamon and pecans.

3. The McGriddle Copycat

Maple-sweetened griddle cakes sandwich a turkey sausage patty, melted American cheese and a round egg.

Kids lose their minds over this one (it really does taste like the drive-thru version, just fresher).

Ingredients:

1 lb ground turkey breakfast sausage
4 large eggs
4 slices American cheese
Butter or oil, for cooking
1 2/3 cups (200 g) all-purpose flour
2 tsp baking powder
1 tbsp sugar
Pinch of salt
1 large egg (for the batter)
1 cup (240 ml) milk
2 tbsp (30 g) butter, melted
1/4 cup (60 ml) maple syrup

Instructions:

Preheat your Blackstone griddle to medium heat.
Mix the flour, baking powder, sugar and salt in a bowl.
In a second bowl, whisk the egg, milk, melted butter and maple syrup, then stir into the dry ingredients until smooth.
Pour the batter onto the griddle to make 8 small cakes, about 4 inches wide.
Flip when bubbles form on top, cook until golden and keep warm.
Divide the sausage into 4 portions and press each into a thin patty slightly wider than the cakes.
Cook the patties 3 to 4 minutes per side until cooked through, then top each with a slice of cheese and dome to melt.
Cook the eggs in egg rings until set.
Stack a cake, a cheesy patty, an egg and a second cake, press gently and serve right away.

4. Breakfast Crunchwrap Supremes

Scrambled eggs, crispy hash brown patties, turkey bacon and cheese get folded into a big tortilla and toasted until crunchy.

The chipotle crema for dipping is the part everyone talks about afterward.

Ingredients:

1/2 lb turkey bacon
1/4 lb ground turkey breakfast sausage
2 frozen hash brown patties
Blackstone Breakfast Seasoning, to taste
4 large eggs
3/4 cup shredded fiesta blend cheese, divided
2 extra-large (12 inch) flour tortillas
1/4 cup Mexican crema
1 to 2 tsp chipotle hot sauce

Instructions:

Set your Blackstone griddle to low heat and add the turkey bacon, sausage and hash brown patties.
Cook the bacon to your liking and move it to a paper towel.
Break the sausage into crumbles, cook it through and set aside.
Once the hash browns soften, press them thin with a griddle press, season and cook until golden and crispy on both sides.
Scramble the beaten eggs on a lightly oiled spot, folding in 1/2 cup of cheese, and remove once set.
Warm the tortillas until soft.
Layer eggs, the remaining cheese, bacon, sausage and one hash brown in the center of each tortilla.
Fold the edges up and over to fully close the filling.
Toast seam-side down first, about 3 minutes per side, until golden and sealed.
Whisk the crema and chipotle hot sauce together and serve with the halved crunchwraps.

💡 Tip: Low heat is the secret here so the tortilla crisps before it burns.

5. Make Ahead Freezer Breakfast Burritos

Crispy tater crowns, turkey sausage, turkey bacon, cheesy eggs and soft tortillas all come together in one griddle session.

Make a batch the week before Christmas and you’ve got a hot breakfast ready while everyone opens presents.

Ingredients:

1 tbsp avocado oil, plus more as needed
1/2 lb ground turkey breakfast sausage
1/2 lb turkey bacon (6 to 8 slices)
18 frozen tater crowns
Blackstone Essential Blend, to taste
5 large eggs
Blackstone Classic Breakfast Seasoning, to taste
1 1/2 cups shredded cheese, divided
6 large burrito-size flour tortillas

Instructions:

Preheat your Blackstone griddle to low heat.
Oil the griddle and spread out the tater crowns in one layer, cook 4 minutes without moving them, then flip and cook until crispy.
Add the sausage and turkey bacon, flatten the sausage to brown it, then crumble and cook through.
Move the meats to a paper towel and season the tater crowns with Essential Blend.
Lower the egg zone to 300 to 325°F.
Pour the beaten eggs onto a lightly oiled spot, add 1/2 cup cheese and the breakfast seasoning, and scramble until just set.
Warm each tortilla for under 30 seconds.
Divide eggs, remaining cheese, about 3 tater crowns, bacon and sausage between the tortillas.
Fold in the sides and roll up tightly.
Cool, wrap in foil or deli paper and freeze in a labeled bag for up to 2 months.

6. Breakfast Sloppy Joes

Beef chorizo and turkey sausage get scrambled right into the eggs, then piled onto toasted brioche buns with cheddar.

A drizzle of sweet and spicy maple sriracha ties it all together.

Ingredients:

6 eggs
Splash of milk
SPG seasoning or salt and pepper
1/2 lb beef chorizo
1/2 lb ground turkey breakfast sausage
1 cup shredded cheddar
4 brioche buns
1/4 cup maple syrup
1 tbsp sriracha (about 5 parts syrup to 1 part sriracha)

Instructions:

Lightly toast the brioche buns on the griddle and set aside.
Stir the maple syrup and sriracha together in a small bowl.
Whisk the eggs with a splash of milk and your seasoning.
Heat the griddle to medium-high and brown the chorizo and sausage, breaking them up as they cook.
Set two square omelet molds on the griddle and divide the meat between them.
Pour half the eggs into each mold and scramble them into the meat as they cook.
Top with cheddar and drizzle with the maple sriracha.
Once cooked through, lift off the molds and cut each square into 4 pieces.
Place 2 pieces on each bun and serve.

7. Vanilla Ice Cream French Toast

Melted vanilla ice cream becomes the custard, so the brioche comes out rich, sweet and crisp at the edges.

Amaretto-soaked strawberries on top make it feel extra special for Christmas morning.

Ingredients:

2 cups vanilla ice cream, melted
1 tsp cinnamon
8 slices brioche bread
Vegetable oil or butter, for the griddle
2 cups strawberries, sliced
3 tbsp amaretto
2 tbsp granulated sugar
Powdered sugar and syrup, for serving

Instructions:

Stir the strawberries, amaretto and sugar together, cover and let sit 10 to 15 minutes.
Melt the ice cream until pourable and whisk in the cinnamon.
Preheat your Blackstone griddle to medium (350 to 375°F) and lightly butter it.
Dip each brioche slice in the ice cream custard, letting the extra drip off.
Cook 2 to 3 minutes per side until golden and crisp at the edges.
Stack the toast, spoon the strawberries and juices over the top, dust with powdered sugar and drizzle with syrup.

💡 Tip: Swap the amaretto for orange juice if you’re serving kids.

8. Pancake Tacos

Mini pancakes fold into taco shells and get stuffed with buttery peach compote and crispy bits.

Crispy beef bacon bits add a salty crunch against the sweet peaches.

Ingredients:

8 oz beef bacon, diced
2 cups pancake mix
1 cup water
1 cup milk
2 tbsp salted butter
Compote: 1 stick salted butter, 4 tbsp brown sugar, 1 tsp vanilla, 1 peach (diced, skin on), 1 tsp cornstarch or arrowroot
Avocado oil
Whipped cream, maple syrup and powdered sugar, for topping

Instructions:

Heat the griddle to medium-high with a small pot on the back corner.
Cook the diced beef bacon, tossing often, until crisp, then set aside.
Add the butter, brown sugar and vanilla to the hot pot.
Sauté the diced peach in a little avocado oil on the griddle for 3 to 4 minutes until caramelized.
Move the peaches to the pot, stir in the cornstarch mixed with an equal amount of water and keep warm on low.
Whisk the pancake mix, water and milk until smooth.
Lower the griddle to medium-low, melt butter and pour small pancakes.
Cook 2 to 3 minutes until bubbly, flip and cook until golden.
While still warm, set each pancake in a taco holder to fold.
Fill with compote and crispy bacon, then top with whipped cream, powdered sugar and syrup.

9. Turkey Sausage, Egg And Cheese Breakfast Sandwiches

Crispy smashed turkey sausage patties, steamed eggs, guacamole and pickled onions go on everything bagels and flaky croissants.

Set out both breads and let everyone choose (the croissants always go first at our house).

Ingredients:

8 turkey sausage patties
6 eggs
Avocado oil
Blackstone Essential Blend
Prepared guacamole
2 everything bagels, sliced
2 croissants, sliced
2 slices cheddar
2 slices smoked gouda
Pickled onions
Fresh parsley

Instructions:

Preheat your Blackstone griddle to medium-high and heat a silicone egg mold on one side.
Oil the griddle, add the sausage patties, flip after 1 minute and smash flat, then keep flipping until crispy.
Crack the eggs into the mold, season with Essential Blend, add a splash of water around it, dome and steam about 1 minute until the whites set.
Toast the bagels on a cooler part of the griddle.
Spread guacamole on the bagel bottoms and inside the croissants.
Add two patties to each, then cheddar on the croissants and gouda on the bagels.
Top with an egg and pickled onions, close, garnish with parsley and serve.

10. Cinnamon Roll Sticks

Canned cinnamon rolls get sliced into strips, browned in butter and steamed soft under a dome.

It’s three ingredients and about 20 minutes, so it’s perfect when the kids wake up at 5 a.m.

Ingredients:

1 can cinnamon rolls (icing reserved)
1/2 stick butter
Powdered sugar (optional)

Instructions:

Heat your Blackstone griddle to low and set a warming rack on one side.
Slice each cinnamon roll into strips and set the icing aside.
Melt the butter on the griddle and brown the strips on all sides, flipping often.
Move them to the warming rack, cover with a large dome and steam about 8 minutes until soft in the middle.
Dust with powdered sugar and serve with the icing for dipping.

11. Pumpkin Cheesecake Crêpes

Thin, lightly spiced crêpes get filled with a fluffy pumpkin cheesecake cream and finished with caramel.

Crêpes take a few tries to get thin enough (my first couple always tear), so make extra batter.

Ingredients:

Crêpes: 4 large eggs, 1 cup whole milk, 1 tbsp melted butter, 1/2 tsp salt, 2 tsp sugar, 1/4 tsp pumpkin spice, 1 tsp vanilla, 1 cup all-purpose flour
Filling: 8 oz cream cheese (softened), 1 cup pumpkin purée, 1 cup powdered sugar, 1 tsp vanilla, 2 tsp pumpkin spice, 1 cup whipped topping
Caramel drizzle, whipped cream and powdered sugar, for topping

Instructions:

Blend the crêpe ingredients until smooth and chill the batter for 30 minutes.
Heat the griddle to medium and grease lightly with butter.
Pour about 1/4 cup batter per crêpe and spread it thin with a crêpe spreader.
Cook 1 to 2 minutes until the edges lift, flip and cook 30 to 60 seconds more.
Keep the crêpes warm and repeat with the remaining batter.
Beat the cream cheese smooth, mix in the pumpkin, powdered sugar, vanilla and spice, then fold in the whipped topping.
Pipe the filling down the center of each crêpe, roll up and top with whipped cream, powdered sugar and caramel.

12. Apple Pie Pancakes

Spiced pancakes are topped with warm honey and brown sugar apples cooked right on the griddle.

Honeycrisp apples hold their shape best, so they don’t turn to mush in the sauce.

Ingredients:

Prepared pancake batter for 4 servings
2 to 3 Honeycrisp apples, diced
1 stick butter, divided
1/2 cup dark brown sugar
1/2 cup honey
Juice of 1/2 lemon
2 tsp cinnamon, divided
1/2 tsp nutmeg, divided
1/2 tsp vanilla
1 tbsp cornstarch mixed with 1 tbsp water
Maple syrup

Instructions:

Set one zone of the griddle to medium with a small cast iron pot on it, and the rest to low.
Melt 2 tbsp butter on the griddle and sauté the apples a few minutes until they start to soften.
Melt 2 tbsp butter in the pot and add the apples, brown sugar, honey, lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, vanilla and cornstarch slurry.
Simmer until thick.
Stir the remaining cinnamon and nutmeg into the pancake batter.
Melt the rest of the butter on the low side and cook the pancakes, flipping once golden.
Stack, spoon the apples on top and drizzle with syrup.

13. S’mores Pancakes

Mini chocolate chips, marshmallows and crushed graham cereal get folded right into the batter.

A chocolate syrup drizzle on top makes these the most kid-friendly stack on the list.

Ingredients:

2 cups boxed pancake mix, prepared per package
1/2 tsp Blackstone Sweet Maple Seasoning (optional)
1/2 cup mini chocolate chips, plus extra
1/2 cup mini marshmallows, plus extra
1/2 cup crushed graham cracker cereal, plus extra
Butter or oil, for the griddle
Chocolate syrup

Instructions:

Heat your Blackstone griddle to medium-low and grease lightly.
Make the batter and stir in the maple seasoning if using.
Fold in the chocolate chips, marshmallows and graham cereal, saving a little of each for topping.
Pour small or medium pancakes and cook until bubbles form and the edges set.
Flip and cook 1 to 2 minutes more until golden.
Stack, top with the reserved goodies and drizzle with chocolate syrup.

💡 Tip: Keep the heat on medium-low or the marshmallows scorch before the centers cook.

14. Sausage Stuffed Pancakes

Fluffy pancakes cook in egg rings with a whole turkey sausage patty sealed in the middle.

Blackstone’s trick is using Sprite in the batter, which makes them extra light.

Ingredients:

2 cups pancake mix
About 1 1/2 cups Sprite
2 tbsp melted butter (optional)
8 turkey sausage patties
2 to 3 tbsp butter
Maple syrup

Instructions:

Mix the pancake mix and Sprite (plus melted butter if using) until thick but pourable, and rest 2 to 3 minutes.
Set one griddle zone to medium (350°F) and another to medium-high (375 to 400°F).
Cook the sausage on the hotter side 3 to 4 minutes per side until cooked through.
Butter the inside of egg rings on the medium side and fill each halfway with batter.
After 30 to 45 seconds, press a sausage patty into the center.
Spoon more batter over to cover it completely.
Cook 2 to 3 minutes until bubbly, remove the rings, flip and cook 2 to 3 minutes more.
Top with butter and serve with syrup, sliced in half to show the sausage.

15. Double Berry And Chocolate Chip Pancakes

Halved blackberries, raspberries and chocolate chips get pressed into each pancake right on the griddle.

A pinch of flaky sea salt on top keeps them from being too sweet.

Ingredients:

Pancake mix (Blackstone uses Krusteaz), prepared with a little extra water
1 cup blackberries, halved
1 cup raspberries, halved
1/2 cup chocolate chips
Unsalted butter
Flaky sea salt (like Maldon)
Maple syrup

Instructions:

Make the batter per the package, adding a bit more water than listed.
Preheat the griddle to medium and coat it generously with butter.
Scoop the batter onto the griddle.
Scatter berry halves over each pancake, add a pinch of sea salt and top with chocolate chips.
Flip when bubbles form and the edges set.
Cook until golden on both sides and serve with maple syrup.

16. Johnny Cakes With Strawberry Sauce

Sweet cornbread batter turns into golden griddle cakes with a quick homemade strawberry sauce.

These are more delicate than regular pancakes, so flip them gently.

Ingredients:

2 cups sliced strawberries
2 tbsp water
1/4 cup sugar
1/2 tsp vanilla
1 box Krusteaz Sweet Cornbread Mix (or similar)
Milk and oil, per the package
1 egg
Butter

Instructions:

In a small saucepan on high heat, simmer the strawberries, water, sugar and vanilla until thickened, then set aside.
Make the cornbread batter with the milk, oil and egg as the box directs.
Butter the griddle and heat to low-medium.
Pour the batter into about 6 cakes.
When the bottoms are set and lightly golden, flip carefully and cook until done.
Serve warm with the strawberry sauce.

17. Banana Nut French Toast

Caramel-creamer French toast gets smothered in a brown sugar, banana and walnut topping made on the same griddle.

It’s like banana bread and French toast had a really good baby.

Ingredients:

8 thick slices Texas toast or brioche
4 large eggs
1 cup milk
1/2 cup caramel coffee creamer
1 tsp vanilla
1 tsp cinnamon
2 tbsp sugar
5 tbsp butter, divided
1/2 cup brown sugar
1/2 cup chopped walnuts
2 bananas, sliced
Powdered sugar and maple syrup

Instructions:

Heat your Blackstone griddle to medium.
Whisk the eggs, milk, creamer, vanilla, cinnamon and sugar.
Dip the bread, coating both sides, and let the extra drip off.
Melt 2 tbsp butter and cook the bread 3 to 4 minutes per side until golden.
On another section, melt 3 tbsp butter and stir in the brown sugar until dissolved.
Add the walnuts and bananas and cook 2 to 3 minutes until syrupy.
Stack the French toast, spoon the topping over, dust with powdered sugar and add syrup if you like.

18. Cranberry Nut Stuffed French Toast

Cinnamon raisin bread gets stuffed with cream cheese and a toasted walnut, pecan and cranberry mix.

The red cranberries make it look so festive on a Christmas plate.

Ingredients:

8 slices cinnamon raisin bread
2 tbsp butter, plus more for the griddle
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 tsp cinnamon
4 oz cream cheese, softened
4 eggs
1/2 cup coffee cake creamer (or milk plus a pinch of cinnamon)
Maple syrup

Instructions:

Melt 2 tbsp butter over low heat and toast the nuts, cranberries and cinnamon for about 5 minutes, stirring often.
Lightly toast one side of each bread slice.
Spread cream cheese on the toasted sides.
Spoon the nut mixture onto half the slices and top with the rest, cream cheese side in.
Whisk the eggs and creamer.
Dip each sandwich in the egg mixture to coat both sides.
Cook on a buttered griddle over low heat, flipping carefully, until golden and warmed through.
Drizzle with maple syrup and serve.

19. French Toast Egg In A Hole

Brioche French toast gets a round cut out of the middle and an egg cracked right into it.

Sweet meets savory in one bite, and the little cutouts make bonus French toast rounds.

Ingredients:

4 thick slices brioche
4 eggs for the holes, plus 2 eggs for the custard
1/2 cup cinnamon coffee cake creamer
1/2 tsp cinnamon
Butter
Maple syrup

Instructions:

Cut a circle out of the center of each slice with a small cup or cookie cutter, saving the rounds.
Whisk 2 eggs with the creamer and cinnamon.
Heat the griddle to medium and coat with melted butter.
Soak the slices and rounds in the custard and set them on the griddle.
Crack an egg into each hole and cook until the white starts to firm up.
Flip carefully and cook until the egg is done to your liking.
Serve warm with maple syrup for dipping.

20. Egg In A Hole Four Ways

One method, four versions: classic, turkey sausage and feta, French toast, and avocado toast with chili crisp.

Set up all four and let everyone pick their favorite (it’s a fun little breakfast bar).

Ingredients:

8 thick slices bread (white, brioche or sourdough)
8 eggs
Butter
Classic: salt and pepper
Sausage: 2 turkey sausage links (sliced), feta, hot sauce
French toast: cinnamon coffee cake creamer, cinnamon, maple syrup
Avocado: avocado spread, everything bagel seasoning, feta, chili crisp, sriracha, lime

Instructions:

Preheat the griddle to medium and add plenty of butter.
Cut a hole in the center of each slice with a cup or mug.
For the French toast version, dip the bread in creamer and cinnamon first.
Place the bread on the griddle and crack an egg into each hole.
Season and cook until the egg starts to set and the bread is golden, then flip.
Add the toppings for each version.
Cook to your preferred doneness and serve warm.

21. Carrot Cake Pancakes

Grated carrot and warm spices go into the batter, then cream cheese frosting and candied walnuts go on top.

It’s a fun break from all the gingerbread and peppermint flavors this time of year.

Ingredients:

Pancake mix for 4 large pancakes, with a little extra water
1 carrot, grated
2 tbsp brown sugar
1 tbsp cinnamon
1 tbsp ground ginger
1 tbsp nutmeg
1 tbsp vanilla
Topping: 1/2 stick butter, 2 tbsp brown sugar, 1 handful walnuts
Golden raisins and cream cheese frosting

Instructions:

Make the pancake batter slightly thinner than the box says.
Stir in the brown sugar, spices, vanilla and grated carrot.
Melt the butter in a skillet over medium heat and cook the brown sugar and walnuts until lightly caramelized.
Heat the griddle to medium and pour large pancakes.
Flip when bubbles appear and cook until golden and cooked through.
Spread with cream cheese frosting, spoon the walnuts over and sprinkle with golden raisins.

22. Double Griddle Breakfast Platter

Pancakes, turkey bacon, beef sausage patties and fried eggs on sourdough toast all land on one big platter.

This is the one to make when the whole family stays over for Christmas.

Ingredients:

6 to 8 slices turkey bacon
6 to 8 beef or turkey breakfast sausage patties
6 to 10 eggs
1 package pancake mix (plus what the package calls for)
4 slices sourdough
4 tbsp butter
Blackstone Lumberjack Seasoning
Maple syrup and jam

Instructions:

Preheat the griddle to medium.
Cook the sausage patties 4 to 5 minutes per side until done, crisp the turkey bacon and drain on paper towels.
Mix the pancake batter per the package.
Butter the griddle, pour pancakes and flip when bubbles form, cooking until golden.
Lower the heat a little, add butter and toast the sourdough.
Fry the eggs over easy, set them on the toast and season with Lumberjack.
Arrange everything on a big platter and serve with butter, syrup and jam.

⚠️ Budget Note: Feeding a crowd this way costs far less than brunch out, and it all comes off one griddle.

23. Breakfast Smashburgers

Smashed turkey sausage patties with melty American cheese go on toasted everything bagels with a spicy cream cheese spread.

It’s a hearty one for the adults who need more than pancakes.

Ingredients:

4 everything bagels, split
1 lb ground turkey breakfast sausage
4 large eggs
4 slices American cheese
2 tbsp butter
4 oz cream cheese, softened
1 to 2 tsp hot sauce
Blackstone Lumberjack Seasoning

Instructions:

Preheat the griddle to low, add butter and toast the bagels cut-side down until golden.
Raise the heat to medium.
Roll the sausage into 4 balls and smash each flat.
Season and cook 2 to 3 minutes until browned.
Flip, top with cheese and cook until done and melted.
Mix the cream cheese and hot sauce.
Cook the eggs in a little butter.
Spread the cream cheese on the bottom bagels, add a patty and egg, close and serve hot.

24. Toddy Cristo

Toasted croissant bread holds a cheesy turkey sausage patty, a folded omelet and crispy turkey bacon.

Raspberry jelly and a dusting of powdered sugar give it that classic Monte Cristo sweet and salty mix.

Ingredients:

4 slices thick-cut turkey bacon
12 oz ground turkey breakfast sausage
4 eggs
1/2 cup heavy whipping cream
Blackstone SPG seasoning
4 slices croissant bread
2 slices cheddar
Raspberry jelly
Powdered sugar (optional)
Cooking oil

Instructions:

Set the griddle to low and spread a little oil.
Cook the turkey bacon, pressing and turning often, then cut each slice in half.
Shape the sausage into two 6 oz patties and cook, flipping once seared.
Whisk the eggs, cream and SPG, pour into a large silicone omelet ring and cook until nearly set.
Fold the omelet into thirds and cut into two pieces.
Toast the croissant bread on both sides.
Top the nearly done patties with cheddar to melt.
Stack bread, cheesy patty, omelet, bacon, a spoon of raspberry jelly and the second slice.
Dust with powdered sugar and serve warm.

25. Fully Loaded Breakfast Croissant

Buttery croissants get toasted in butter and stuffed with cheesy sausage, eggs and smoked turkey.

It’s a full English-style stack in one handheld, with smoked turkey and two kinds of cheese.

Ingredients:

2 all-butter croissants, split
3 1/2 tbsp (50 g) butter
2 to 3 turkey or beef sausage patties
2 eggs
4 slices smoked turkey
Applewood smoked cheddar slices
Gouda slices (optional)
Hot sauce or brown sauce

Instructions:

Heat the griddle to medium-high and melt the butter.
Toast the croissants cut-side down in the butter until golden, then set aside.
Cook the sausage patties, turning, until nearly done.
After the last flip, top them with cheese and dome to melt.
Warm the smoked turkey slices on the griddle.
Cook the eggs to your liking.
Fill the croissants with sausage, egg, turkey and extra cheese.
Add hot sauce or brown sauce, close and serve right away.

26. Steak Ranchero Omelette

Seasoned chopped steak, charred peppers, onion and tomato get folded into fluffy eggs with a crispy cheese crust.

Leftover Christmas Eve steak or prime rib works perfectly here.

Ingredients:

About 2 lbs steak (sirloin, ribeye or asada)
1 green and 1 red bell pepper, chopped
1/2 onion, chopped
2 tomatoes, chopped
1/2 tbsp onion powder
1/2 tbsp garlic powder
2 tsp black pepper
Crushed red pepper and salt, to taste
8 to 10 eggs
Shredded cheese, sour cream, queso fresco and salsa
Oil or butter

Instructions:

Season the steak with the onion powder, garlic powder, black pepper, red pepper and salt.
Heat the griddle to medium-high and cook the peppers in a little oil until they soften.
Add the onion and tomato, season the same way and cook until lightly charred.
Cook the steak to your liking, chop it right on the griddle and set aside.
Beat about 2 eggs per omelette with salt and pepper.
Pour the eggs onto an oiled spot, let them set and flip once firm.
Add steak, veggies and cheese to one half and fold over.
For a crispy crust, melt a little cheese on the griddle and set the omelette on top until it sticks.
Top with sour cream, queso fresco and salsa.

27. Breakfast Chilaquiles

https://www.pinterest.com/pin/39688040447282609

Fresh-fried tortilla chips get tossed in a charred tomatillo salsa and topped with beef chorizo, eggs and lime crema.

It’s the most work on this list, but you can make the salsa and chips the day before.

Ingredients:

4 to 6 large eggs
12 corn tortillas, cut into triangles
2 to 3 cups vegetable oil
1/2 lb ground turkey sausage
1/2 lb beef chorizo
Salsa: 6 tomatillos, 1 to 2 jalapeños, 1/2 white onion, 3 garlic cloves, 1/2 cup cilantro, 1 tsp salt, 1/2 tsp pepper, 1 to 2 tsp chicken bouillon
Crema: 1/2 cup crema, juice of 1 lime, 1 to 2 tsp Blackstone Tequila Lime seasoning
Cotija, cilantro and lime wedges

Instructions:

Preheat the griddle to medium-high (about 400°F) with high, medium and low zones.
Heat oil in an aluminum pan on the griddle to 350°F and fry the tortilla triangles in batches 2 to 3 minutes until crisp, then salt.
Char the tomatillos, jalapeños and onion on the griddle, then blend with the garlic, cilantro and seasonings.
Brown the sausage and chorizo, breaking them up, and move to a warm spot.
Add the chips to the griddle, pour the salsa over and toss quickly.
Drop the heat to about 300°F and cook the eggs.
Whisk the crema, lime and seasoning.
Plate the chips, add the meat and eggs, then finish with crema, cotija, cilantro and lime.

28. Corned Beef Hash Skillet

Crispy diced potatoes, peppers and seared corned beef get piled into a hot skillet and topped with runny eggs.

It’s a great way to use up any leftover corned beef from the holidays.

Ingredients:

1/2 bag frozen diced potatoes
1/2 cup diced sweet onion
1/4 cup diced green and red bell pepper
1 to 2 cups corned beef, cut into thick bites
3 to 4 eggs
Salt, pepper and garlic powder
Avocado oil
Green onions and sriracha

Instructions:

Set the griddle to high and preheat a cast iron skillet on it.
Oil the griddle generously, add the potatoes and season with salt, pepper and garlic powder.
Add the onions and peppers, then leave everything alone 2 to 3 minutes before flipping.
Sear the corned beef on another section until browned and crispy.
Lower one side to medium-high and cook the eggs over medium.
Mix the corned beef into the potatoes, move it all to the hot skillet and top with the eggs.
Finish with green onions and a drizzle of sriracha.

29. Breakfast Hash

Golden hash browns, three kinds of peppers, onion and garlic cook together into one big crispy pile.

Diced smoked turkey makes it hearty enough to be the whole meal.

Ingredients:

Cooking oil
2 cups diced onion
1/4 cup each diced green, red and yellow pepper
32 oz diced hash brown potatoes
12 oz diced smoked turkey or cooked beef sausage
1 to 2 tsp garlic paste (or 2 cloves minced)
Blackstone SPG seasoning
Fresh parsley, chopped

Instructions:

Preheat the griddle to medium-high.
Drizzle with oil and cook the onions and peppers until they start to soften.
Add the potatoes and cook until golden and crisp, adding oil as needed.
Push everything aside and cook the turkey and garlic on the open side until heated and fragrant.
Mix it all together and season generously with SPG.
Top with parsley and serve hot.

💡 Tip: Spread the potatoes thin and don’t stir too often, that’s how you get the crispy bits.

30. Loaded Breakfast Bowls

Crispy potatoes, beef sausage, turkey bacon and melted cheese get topped with avocado and a fried egg.

Everyone can build their own bowl, which makes a slow Christmas brunch really easy.

Ingredients:

1 bag (750 g) frozen diced breakfast potatoes
8 beef sausages (some spicy, some mild)
8 slices turkey bacon
1/2 red onion, finely diced
1 avocado, sliced
1 cup extra sharp cheddar, grated
1/2 cup pepper jack, grated
4 eggs
Vinegar-based hot sauce

Instructions:

Air fry the potatoes at 400°F for 10 to 12 minutes, shaking halfway (or cook them right on the griddle).
Preheat the griddle to medium-high and cook the sausages and turkey bacon until browned.
Slice the sausages and chop the bacon.
Cook the red onion in the drippings until soft and lightly caramelized.
Add the potatoes, sausage and bacon and toss for 2 to 3 minutes.
Sprinkle both cheeses over and let them melt.
Fry the eggs to your liking.
Divide into bowls and top with avocado, an egg and hot sauce.

If I had to pick just one for Christmas morning, it would be the vanilla ice cream French toast. It takes almost no effort, and the amaretto strawberries make it feel like a holiday brunch. The make-ahead burritos are a close second, because future me always appreciates past me’s planning.