Breakfast Recipe on a Griddle Grill

When it comes to feeding a crowd, nothing beats the versatility and efficiency of a Flat Iron gas griddle. Char-Griller Ambassador Steve Dotson, better known as The Cookout Coach, takes breakfast to the next level with this recipe on the 3-Burner Flat Iron Griddle Grill. Whether you’re cooking up fluffy pancakes, sizzling sausage, or crispy hash browns, the expansive cooking surface makes it easy to whip up large portions all at once.

"When you see a flat iron griddle you instantly think of big breakfasts and that's exactly what this recipe is. This recipe will feed a bunch of people a bunch of different things. There's just something special about family style breakfast and this recipe has it in spades." - Steve

This recipe isn’t just about cooking breakfast—it’s about mastering the art of griddle cooking for a crowd. From crispy bacon and golden potatoes to smashed cinnamon roll pancakes, Steve shows you how to tackle every breakfast staple with ease and efficiency.

Breakfast Feast on the Flat Iron Griddle: Step-by-Step with Cookout Coach

Char-Griller Ambassador Steve Dotson, aka the Cookout Coach, brings us the ultimate guide to creating a massive breakfast feast on the 3-Burner Flat Iron Griddle. This recipe isn’t just about cooking breakfast—it’s about mastering the art of griddle cooking for a crowd. From crispy bacon and golden potatoes to smashed cinnamon roll pancakes, Steve shows you how to tackle every breakfast staple with ease and efficiency.

Starting with the Longest Cook: Potatoes

The key to a perfect griddle breakfast is knowing your cook times. Steve begins with the item that takes the longest: the potatoes. He starts by melting 2 teaspoons of butter directly on the griddle, then spreads out the diced potatoes and onions, seasoning them with SPG (salt, pepper, garlic). To speed up the cooking process, he covers them with an aluminum pan to trap heat and help break down the potatoes.

Pro Tip: Covering potatoes while they cook not only speeds up the process but also ensures even cooking and locks in the flavor.

The Protein Lineup: Bacon and Sausage

While the potatoes are sizzling, it’s time to bring on the proteins. Steve lays out sausage patties and strips of bacon side by side on the griddle. “Keep it moving,” he advises, as the key to cooking a lot of food at once is staying on top of the flips to prevent burning. After several flips, the bacon is crisp, and the sausages are perfectly cooked.

Pro Tip: If you're unsure about the sausage doneness, use a meat thermometer to check that the internal temperature reaches 165°F.

Sweet Meets Savory: Smashed Cinnamon Roll Pancakes

Next, Steve gets creative with a unique twist—canned biscuit dough smashed into cinnamon roll pancakes. Placing the dough on the griddle, he presses them down for even cooking and flips them until golden brown. The result? Sweet, fluffy bites that pair perfectly with the savory bacon and sausage.

Finishing Strong: Eggs in Bacon Grease

No breakfast is complete without eggs, and Steve cooks his in the bacon grease for maximum flavor. He pulls the eggs onto the griddle at the end, as they cook the fastest. Once everything is done, it’s time to plate the feast and dig in.

Pro Tip: Plan your cook by starting with items that take the longest and ending with those that cook quickly, like eggs. This ensures everything is hot and ready at the same time.

Clean Up and Reset

After the feast, Steve emphasizes the importance of cleaning and re-seasoning your griddle. “Give your Flat Iron a good clean down and a little bit of a re-season, and you’ll be ready to do it all over again next time,” he says.

Whether you’re feeding a family or hosting a brunch for friends, the Char-Griller Flat Iron Griddle makes cooking big breakfasts easier than ever. Follow Steve’s methodical approach, and you’ll be a griddle pro in no time!