Blackstone Breakfast Sandwiches
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 224
- Sodium
- 787
- Total: 25 min
- Active: 25 min
Ingredients
8 large eggs
Kosher salt
8 slices bacon, halved crosswise
One 16-ounce tube refrigerated biscuits (8 biscuits)
5 ounces baby spinach
8 slices pepper jack cheese (about 6 ounces)
1 large Roma tomato, sliced into 8 rounds
Hot sauce, for serving
Directions
Special equipment:
a 36-inch Blackstone® Griddle Cooking Station; a 12-inch heavy duty round basting cover or dome; a large metal spatula- Set 2 burners to medium and 2 burners to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Meanwhile whisk the eggs in a medium bowl until well beaten. Whisk in 1 teaspoon salt and set aside.
- Put the bacon over medium heat in a single layer. Once the fat starts to render, spread some of it to the low-heat side of the griddle, for the biscuits to cook in. Press the individual biscuits between your hands to help flatten and widen them, then arrange them on the low-heat side in a tight circle. Cover the biscuits with a 12-inch heavy-duty round basting cover or dome and cook until golden on one side, about 8 minutes. Uncover, flip each biscuit, cover again and continue to cook until golden and fluffy on the inside, 8 to 10 minutes more.
- Meanwhile, as the bacon cooks, move the cooked pieces to the low-heat side of the griddle, positioning them between you and the biscuits; the fat will continue to render and run towards the drain for the biscuits to fry in.
- When all the bacon is cooked, after about 8 minutes, reduce the medium-heat side to low. Add the spinach, spread it in a single layer and cook, stirring, until wilted, about 2 minutes. Spread the spinach out over a rough rectangular area covering about a third of the griddle. Pour the eggs over the spinach and with the back of a large spatula, spread the eggs into an even rectangle. Arrange 2 rows of 4 slices of pepper jack cheese on half of the egg rectangle, then top each slice of cheese with a tomato slice. Using a large metal spatula, flip the plain half of the eggs over the cheese- and tomato-topped half, like a book, to enclose the filling. Using the side of the spatula, cut between the cheese slices, resulting in 8 stuffed egg squares.
- Split each biscuit in half and fill with an egg square and 2 pieces of bacon. Serve with hot sauce.