There’s no better way to start a Texas game day than with breakfast tacos hot off the griddle. This is the ultimate tailgate breakfast — easy to scale up for a crowd and packed with all the flavors you love.
Ingredients
- 1 bag frozen tater tots (32 oz)
- 1 lb breakfast sausage (such as Jimmy Dean maple or regular)
- 10–12 eggs, whisked
- 2 cups shredded Mexican cheese blend
- Cooking oil (for the griddle)
- Salt and pepper to taste
- Flour tortillas
- Optional toppings: salsa, jalapeños, sour cream, or avocado
Instructions
- Preheat the Griddle:
Fire up your Blackstone 28” Flexfold or your favorite griddle to medium heat. Add a light layer of oil across the surface. - Cook the Tater Tots:
Spread out the tater tots on the griddle and cook until golden and crispy, flipping occasionally to ensure even cooking. - Add the Sausage:
Once the tots are about halfway done, move them to one side and add the breakfast sausage to the griddle. Break it apart as it cooks and let it brown completely. - Scramble the Eggs:
In a bowl, whisk your eggs. Pour them directly onto the griddle, using your spatula to scramble them gently. - Combine Everything:
Mix together the cooked tots, sausage, and eggs on the griddle. Sprinkle shredded cheese over the top and let it melt into the mix. - Warm the Tortillas:
Move the mixture to a pan and cover to keep warm. Place your tortillas directly on the griddle, warming each side until soft and pliable. Stack and cover them in foil to keep warm. - Assemble the Tacos:
Scoop the cheesy breakfast mixture into each tortilla. Add your favorite toppings — salsa, jalapeños, sour cream, or avocado — and you’ve got the perfect game day breakfast!
Pro Tip
Keep your griddle on low while assembling to prevent the eggs from overcooking. If you’re tailgating for a crowd, prep your ingredients ahead of time and reheat everything together on-site.
Blackstone Cooking 
Leave a comment