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.
Roast in the oven for 8–10 minutes, stirring occasionally, until charred and softened. Let the vegetables cool, then peel the garlic.
Blend the garlic with the roasted vegetables, cilantro, salt, pepper, and water. Adjust the consistency and seasoning as desired, and set the salsa aside.
Heat the Blackstone griddle to medium. Cook the bacon until crispy, then crumble into small pieces.
On the same griddle, scramble the eggs, stirring until fluffy. Mix in the crumbled bacon and shredded cheese.
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.
Toast the burritos seam-side down on the griddle for 1–2 minutes per side until golden and crispy.
Serve the mini burritos with roasted salsa on the side or drizzle it over the top. Enjoy!
