Mini Breakfast Burritos with Roasted Salsa

Directions

1. 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. 2

   Roast in the oven for 8–10 minutes, stirring occasionally, until charred and softened. Let the vegetables cool, then peel the garlic.

3. 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. 4

   Heat the Blackstone griddle to medium. Cook the bacon until crispy, then crumble into small pieces.

5. 5

   On the same griddle, scramble the eggs, stirring until fluffy. Mix in the crumbled bacon and shredded cheese.

6. 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. 7

   Toast the burritos seam-side down on the griddle for 1–2 minutes per side until golden and crispy.

8. 8

   Serve the mini burritos with roasted salsa on the side or drizzle it over the top. Enjoy!