Blackstone Betty's Breakfast Tacos

Ingredients

• 8 pieces Large Eggs (room temperature)
• 4 pieces Flour Tortillas (8-inch, preferably low‑heat or whole wheat)
• 1 cup shredded Cheddar Cheese (freshly grated for meltiness)
• 1 cup Diced Ham (pre‑diced or cut into 1/4‑inch cubes)
• 1/2 cup diced Red Bell Pepper (seeded and diced small)
• 1/2 cup diced Green Bell Pepper (seeded and diced small)
• 1/2 cup diced Vidalia Onion (sweet onion, diced fine)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Butter (unsalted, cut into small pieces)
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Salt

Instructions

1. Prep Veggies and Ham

   Dice the red and green bell peppers, Vidalia onion, and ham into 1/4‑inch pieces. Set aside in a bowl.

   Time: PT5M

2. Grate Cheese

   Finely grate the cheddar cheese using the box grater. Keep it in a separate bowl.

   Time: PT3M

3. Pre‑heat Griddle

   Turn the Blackstone griddle to medium‑high heat (about 350°F). Allow it to heat for 2 minutes.

   Time: PT2M

   Temperature: 350°F

4. Sauté Veggies & Ham

   Add 1 tablespoon olive oil to the griddle. Toss in the diced peppers, onion, and ham. Cook, stirring occasionally, until the veggies are softened and the ham is lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

5. Clean Griddle Surface

   Scrape any residue from the griddle with a metal spatula, wipe clean with a paper towel, then lightly coat the surface with a thin layer of oil.

   Time: PT2M

6. Cook Eggs on Griddle

   Add a small swirl of butter to the griddle. Crack 2 eggs per tortilla (8 eggs total) onto the surface, spacing them apart. Season with a pinch of salt and pepper. Let them set for about 30 seconds, then gently swirl the whites to keep them thin.

   Time: PT4M

   Temperature: 350°F

7. Assemble & Smash Tacos

   Place a flour tortilla over each set of eggs. Sprinkle a generous handful of shredded cheddar on top, then add a spoonful of the sautéed ham‑veggie mixture. Using the burger smasher, press firmly to flatten the egg and bind the fillings to the tortilla.

   Time: PT3M

8. Crisp Both Sides

   Fold the tortilla in half over the fillings. Cook for 1–2 minutes per side, pressing lightly with the spatula, until the tortilla is golden‑brown and crispy.

   Time: PT4M

   Temperature: 350°F

9. Serve

   Transfer the smashed egg tacos to a serving plate. Serve immediately with optional hot sauce or salsa.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Large Eggs: Egg whites only
• Instead of Flour Tortillas: Corn tortillas, gluten‑free tortillas
• Instead of Cheddar Cheese: Monterey Jack, Pepper Jack, Mexican blend
• Instead of Diced Ham: cooked bacon bits, turkey ham, cooked sausage
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Vidalia Onion: yellow onion, white onion
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Butter: margarine, ghee
• Instead of Garlic Powder: fresh minced garlic (1/4 tsp)
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Blackstone Griddle or Flat Top
• Burger Smasher or Heavy Press
• Spatula
• Knife
• Cutting Board
• Box Grater
• Measuring Spoons

Critical Steps — Do Not Skip

• Pre‑heating the griddle to the correct temperature
• Cleaning the griddle surface before adding eggs
• Pressing the tortilla with the burger smasher to fully embed the egg
• Crisping both sides without burning

Chef Tips from the Video

• Use freshly grated cheese for the best melt and flavor.
• A thin layer of butter adds richness and helps prevent sticking.
• If you like extra heat, add a pinch of cayenne or drizzle hot sauce after cooking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat on the griddle or skillet to restore crispness.

Freezer: Not recommended; tortilla texture degrades when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours due to egg safety.

Make-Ahead Tips

• Dice peppers, onion, and ham a day ahead and store in a sealed container.
• Grate cheese and keep refrigerated in a zip‑top bag.
• Pre‑heat the griddle while you finish prep to save time.

Frequently Asked Questions