Smashed Egg Breakfast Tacos by Blackstone

Blackstone griddles are one of the hottest-selling items at Ace Hardware (and plenty of other retailers) and it’s not really a surprise why. These well-made, nicely-priced and versatile flat-top grills are great choices for tailgating or any type of portable partying, campsites, and much more. One meal a Blackstone griddle excels at is breakfast! Fans of the gas-fueled griddle brand have been creating variations on classic grill and stovetop favorites, and we spotted one we think is worth trying; the Smashed Egg Breakfast Tacos!

This version is on the spicy side, but if you would like to see the official Denver Omelet style created by Blackstone Betty at their site, you can see that here.

Denver Omelet Style Breakfast Taco Recipe

This recipe will make 4 large breakfast tacos and will serve 2 to 4 people, depending on how hungry you are when you wake up!

Smashed Egg Breakfast Taco Ingredients

4 large flour tortillas
4 eggs
.5 cup of grated or shredded Mexican, Monterey Jack or Cheddar Cheese
.5 cup of grated Pepper Jack Cheese
1 cup of diced ham, or chopped bacon
1/2 cup of diced onion
1/4 cup of diced Red Bell Pepper
1/4 cup of diced Poblano or Jalapeno Pepper
1 TBSP of Unsalted Butter
1 jar of your favorite salsa

Cooking Directions for Smashed Egg Breakfast Tacos

Smashed egg tacos can be simple made with just tortilla, cheese and egg. If you decide to incorporate a meat, you should start with some oil on the griddle to get your meats and veggies cooked to temperature ahead of the tortilla, egg and cheese portion. Once they’re at the correct temperature, move them to a part of the griddle that has indirect heat, or into a covered bowl.

Set your Blackstone to medium-low heat. Move a pat of butter around the griddle to make a good-sized surface for your egg and tortilla. Crack one egg into the butter and season with salt and pepper.

With a spatula or whisk, scramble the egg then top with shredded cheese and place a flour tortilla over the cheese and egg. Using a burger press or a large spatula, gently smash the tortilla in a circular motion to allow the egg to spread and reach the edges of the tortilla. Cook for 30 seconds, then flip the tortilla. Top with your meat and veggie ingredients and a tablespoon of salsa and dig in!

If you can’t quite picture the technique of the “upside down” cooking process for the breakfast tacos, Blackstone has also put this recipe on YouTube so you can watch how it’s done.

Pro Tip: If you like your tacos a little more crunchy than soft, don’t use the upside down method, do the fold-over method. After you cook on one side for 30 – 45 seconds, flip it over and place your meat and veggies on one half of the tortilla, fold it over and press with a spatula. Just remember to adjust your cooking temperature down a bit to ensure you don’t burn your tortillas. You want the eggs and cheese to cook slowly so the eggs get very fluffy and the tortilla get brown and crispy!