Breakfast Dippers with Homemade Roasted Salsa | Blackstone Griddles

Roasted salsa and breakfast dippers—because mornings deserve bold flavors and a side of fun. A crispy, cheesy masterpiece, packed with zesty spices, gooey cheese, and the perfect balance of hearty and fresh. A breakfast worth waking up for!

Mini Breakfast Burritos with Roasted Salsa: https://blackstoneproducts.com/blogs/recipes/mini-breakfast-burritos-with-roasted-salsa

Ingredients
4 Roma tomatoes, halved
1 medium onion, quartered
1 jalapeño, whole
1 serrano pepper, whole
3 garlic cloves, unpeeled
¼ cup cilantro, chopped
Salt and pepper, to taste
¼ cup water
6 eggs, whisked
6 strips of bacon
1 cup shredded cheese (cheddar or your choice)
6–8 mini flour tortillas

Directions
1. Preheat the Blackstone pizza oven to medium-high heat. Arrange the tomatoes, onion, jalapeño, serrano pepper, and garlic cloves in a cast-iron skillet or oven-safe pan.
2. Roast in the oven for 8–10 minutes, stirring occasionally, until charred and softened. Let the vegetables cool, then peel the garlic.
3. Blend the garlic with the roasted vegetables, cilantro, salt, pepper, and water. Adjust the consistency and seasoning as desired, and set the salsa aside.
4. Heat the Blackstone griddle to medium. Cook the bacon until crispy, then crumble into small pieces.
5. On the same griddle, scramble the eggs, stirring until fluffy. Mix in the crumbled bacon and shredded cheese.
6. Place a warm tortilla on the counter, add a spoonful of the egg mixture to the center, and roll tightly into a mini burrito. Repeat with the remaining tortillas.
7. Toast the burritos seam-side down on the griddle for 1–2 minutes per side until golden and crispy.
8. Serve the mini burritos with roasted salsa on the side or drizzle it over the top. Enjoy!

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