Breakfast on a Blackstone Griddle: A Beginners Step by Step Guide

I spent two years working as a manager at a Bob Evans (a diner in the Midwest). This is everything I learned about cooking a full breakfast—bacon, eggs, potatoes, pancakes—on a griddle or flat top grill. I’ve adapted it a little for a Blackstone or any other brand of residential griddle.

The recipe is first, then I have detailed instructions and a video following it.

---

How To Cook Breakfast on a Blackstone Griddle: Step by Step

Step 1: Prep Everything First

The last thing you want to do is run in and out of the house while trying to make breakfast.

• If you’re using frozen hash browns, pull them out and let them start defrosting. It’s not a must, but it helps them cook faster.
• Fresh shredded hash browns are my favorite. I find them in the cooler section near the eggs and breakfast sausage. They cook a little faster and get crispier.
• Mix your pancake batter early. Let it sit at least 15 minutes before cooking—it tightens up and gives better results.
• Scramble your eggs now (or crack over-easy/sunny-side-up eggs into a small bowl). I like doing this so they don’t roll away while transporting.
• I use cookie sheets to carry everything out to the griddle. Super handy.

---

Step 2: Turn on Your Griddle (Cook by Temp)

Turn on the griddle and heat it to 375–400°F. That’s usually about 10 minutes on medium-low for me, but it depends on weather and your specific griddle.

If you don’t have an infrared thermometer yet, I highly recommend getting one. I cook by temp, not knobs. I explain why in Blackstone Temp Control 101: Why Food Burns and How to Prevent It.

My favorite is a 2-in-1 from ThermoPro—it has infrared and a probe so you can check both surface and internal temps.

Get 20% off by using code thermopro20 (with minimum spend $30)

---

Step 3: Cook the Potatoes

• Once the griddle’s hot, place down the hash browns.
• Add your seasonings and a tablespoon of oil (I like avocado, but any oil is fine).
• Toss to mix, then spread them out into 4 portions.

The key to crispy hash browns:

• Griddle temp at 375–400°F
• A generous amount of oil
• Don’t touch them for 10–15 minutes

Let them sit while you move on to the bacon.

---

Step 4: Cook the Bacon

• Lay down your bacon around the potatoes.
• Don’t worry if some grease gets into the hash browns—it only makes them better.
• Flip every few minutes until it’s cooked how you like it (crispy or soft, your call).
• This usually takes about 10 minutes.

---

Step 5: Create a Warming Zone

• After 10–15 minutes, the bacon and hash browns should be done.
• Flip the potatoes and check they’re golden and crispy.
• Turn off one of the outside burners.
• Move the bacon and hash browns into that corner to stay warm.

Scrape the griddle clean—remove bacon bits and as much grease as you can. You don’t need it spotless—whatever’s left is perfect for pancakes.

---

Step 6: Make the Pancakes

• Make sure your griddle is still around 375–400°F.
• If it’s too cool, wait a minute. Too hot? Squirt a little water to cool it down.
• Ladle out your pancake batter (a scoop or dispenser works great).
• Let cook 90 seconds or until you see bubbles at the edges.
• Flip and cook another 90 seconds.
• Move to the warming zone.

---

Step 7: Cook the Eggs (Residual Heat)

• Turn off all burners.
• Find a cooler spot on the griddle around 300–325°F.
• If needed, squirt water to bring the heat down.

For over-easy eggs:

• Place them down gently.
• Cook for 2 minutes, then flip.
• Cook 1 more minute—don’t overcook or the yolks will set.

For scrambled eggs:

• Pour them onto the griddle.
• Use your spatula to gently move and fold them.
• I sometimes make a little well to contain them while they set.

---

Step 8: Plate and Serve

• While the eggs finish, start plating your breakfast.
• I usually use the same tray I brought the food out on.
• Eggs get cold fast, so serve them right away.

I usually eat first, then clean the griddle. If I’ve been scraping as I go, clean-up is quick. If not, check out my post How to Clean a Blackstone Griddle.

---

And there you have it—a big, delicious griddle breakfast! Bacon, eggs, potatoes, pancakes, and a meal that’ll put big smiles on everyone’s faces.

If you liked this, check out my Stuffed Blueberry Pancakes recipe. And remember, all my recipes and everything I know about griddles is in my $15 ebook.

Thanks for reading, the video is below—and keep on griddling!

Watch it Step by Step