I am sometimes in awe of how Bacon and Cheese Loaded Hashbrown Waffles transform breakfast into a savory adventure. I love the crispy hashbrowns mingling with eggs, bacon and cheddar cheese. Each bite delivers a satisfying blend of textures and flavors that makes my brunch feel innovative and perfectly comforting.

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I love making this Bacon And Cheese Loaded Hashbrown Waffles recipe because it’s an awesome way to mix up your breakfast or even a quick dinner. I usually start with 2 cups of shredded hashbrowns that I thaw and squeeze dry then mix them with beaten eggs, milk, and a couple of tablespoons of all-purpose flour.

Adding crumbled bacon and shredded cheddar cheese gives these waffles a rich protein boost and makes them perfect if you’re craving a solid brunch entree. I throw in some salt, black pepper and sometimes a bit of green onions for a slight kick.

The combination of these ingredients really provides a good nutritional balance with energy from the carbs and protein from the eggs and bacon. It reminds me a bit of other hashbrown lunch ideas or even bacon and cheese pancakes that I’ve tried before using my waffle maker.

This recipe is fast and filling and a great twist on your usual hashbrown dish.

Why I Like this Recipe

1. I love how each bite gives me both a crispy texture and a warm, cheesy, gooey center.
2. I appreciate that the recipe is a fun twist on my regular breakfast so it always makes my brunch feel special.
3. I enjoy how quick and easy it is to whip up, making it a perfect choice for busy mornings.

These Bacon and Cheese Loaded Hashbrown Waffles are seriously awesome because they’re loaded with shredded hashbrowns, eggs, bacon and cheddar cheese. They pack a punch of flavor in every bite and make brunch feel extra special. I mean, it’s not your usual waffle recipe, its a hearty mix that turns breakfast into almost a full meal that you just can’t get enough of.

Ingredients

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Shredded hashbrowns: they offer key carbohydrates and fiber; add a crunch and texture thats hard to beat.
Eggs: loaded with protein and healthy fats, they help bind the ingredients together real good.
Bacon: brings a smoky, savory punch while providing extra protein and rich flavors that make you crave more.
Cheddar cheese: melts into a gooey layer filling the dish with calcium and a tangy, sharp taste.
Green onions: add a fresh, crisp pop and mild bite that balances out the rich flavors perfectly.

Ingredient Quantities

2 cups shredded hashbrowns (thawed and squeezed dry)

4 large eggs, beaten

4 slices bacon, cooked and crumbled

1 cup shredded cheddar cheese

1/4 cup milk

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped green onions (optional)

Cooking spray or butter for greasing the waffle iron

How to Make this

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1. Preheat your waffle iron to medium and grease it well with cooking spray or butter.

2. In a large bowl, mix the shredded hashbrowns, beaten eggs, milk, and flour until well combined.

3. Add the crumbled bacon, shredded cheddar cheese, salt, and black pepper to your mixture and stir it all in.

4. If you decide to use green onions, toss them in now so you get that extra burst of flavor.

5. Let the mixture sit for a couple minutes so that the flavors can blend a little.

6. Spoon a generous amount of the mixture onto the waffle iron, spreading it out slightly but not too much.

7. Close the waffle iron and let it cook for about 5-7 minutes, or until the waffle is golden brown and crispy around the edges.

8. Open the iron carefully and use a spatula to remove your waffle once it’s done to your liking.

9. Repeat the process with the rest of the mixture until all is used up.

10. Serve hot and dig into your Bacon and Cheese Loaded Hashbrown Waffles for a hearty brunch treat!

Equipment Needed

1. Waffle iron (make sure it’s preheated to medium)
2. Cooking spray or butter (for greasing the waffle iron)
3. A large mixing bowl
4. A whisk or fork for beating and mixing the eggs and other ingredients
5. Measuring cups and spoons
6. A spatula (for spreading the mixture and removing the waffle)
7. A knife and cutting board (for chopping green onions, if you’re using them)

FAQ

Q: How do I get my hashbrowns nice and crispy?

A: Make sure you squeeze out as much water as possible from the thawed hashbrowns, cause extra water makes them soggy.

Q: Do I need to preheat the waffle iron?

A: Yes, its important to preheat and grease it well with butter or cooking spray so they dont stick.

Q: Can I substitute bacon for something else?

A: Sure, you can use sausage or ham if you dont have bacon, but bacon really makes it special.

Q: Can I make these ahead and reheat them later?

A: Yep, you can store them in the refrigerator and reheat in a toaster oven, but they might lose a bit of the crunch.

Q: Can I add some extra flavors?

A: Absolutely, feel free to mix in some extra herbs or a pinch of cayenne pepper if you like a spicy kick.

Bacon And Cheese Loaded Hashbrown Waffles Recipe Substitutions and Variations

You can use grated raw potatoes instead of shredded hashbrowns if you’re in a pinch
If you’re not into pork, try turkey bacon or even diced ham to substitute the bacon
In place of cheddar, some folks like using Monterey jack or even mozzarella for a milder flavor
If you don’t have milk on hand, almond milk or soy milk works pretty well
You can swap the all-purpose flour with a gluten-free blend if that’s your thing

Pro Tips

1. Make sure you squeeze out all the extra water from the hashbrowns cuz any extra moisture can make your waffles soggy instead of crispy, so don’t rush this step.
2. Let your batter chill for a couple minutes before you put it on the waffle iron – this helps all the flavors mix together better and gives you a better texture.
3. Preheat and grease your waffle iron really well; if it isn’t hot enough or properly greased, your waffle might stick or come out unevenly cooked.
4. If you like a bit more flavor, try tossing in other seasonings or even a few extra veggies in the batter for a fun twist, but don’t go overboard.