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sausage and potato blackstone breakfast scramble on a pan

Blackstone Breakfast Scramble

The flavors of this breakfast scramble will impress anyone who tries it! It is a filling meal that can be modified to use ingredients that you have on hand.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 6 people


  • 1 lb ground breakfast sausage
  • 2 tbsp cooking oil
  • 4 small russett potatoes, chopped into 1 inch pieces
  • 1 bell pepper, large diced any color
  • 1/2 red or yellow onion, large diced
  • 8 eggs
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste


  • Gather the diced potatoes, bell pepper, and onion on a large pan. Whisk eggs in a medium-sized bowl. Grab the shredded cheese, salt, and pepper. Bring all the ingredients outside. Preheat Blackstone griddle to medium-low heat.
  • Lightly oil the Blackstone griddle. Add ground sausage to one side and diced potatoes to the other side.
  • Cook and crumble the ground sausage until browned. Cook the potatoes, flipping occasionally until crispy on all sides, about 8-10 minutes.
  • Move the potatoes and sausage to one side of the Blackstone. Add the peppers and onions to the griddle and cook until slightly softened, about 2-3 minutes.
  • Mix all the ingredients on the Blackstone together and push to one side. Finally, add the whisked eggs and use a spatula to quickly move them around on the griddle. They will cook extremely fast; it will take less than 30 seconds for the eggs to be cooked.
  • Stir the eggs in with the rest of the scramble. Season to taste with salt and pepper. Add the shredded cheese and let sit for a few minutes to melt.
  • Remove the scramble from the Blackstone griddle and serve while it's hot. Enjoy!!


If you have leftovers, they can be refrigerated for 1-2 days and reheated in the microwave or oven later. It won't be as crispy as the original, but still tasty!
See the above post for possible ingredient substitutions. 
Keyword Blackstone, Breakfast