Description
Crispy, cheesy, and packed with bacon, these Bacon and Cheese Loaded Hashbrown Waffles are a quick, beginner-friendly brunch recipe made with simple ingredients.
Ingredients
Scale
- 1 pound refrigerated shredded hash browns
- 1 cup bacon bits
- 1 cup shredded cheese
- 4 eggs, beaten
- Salt
- Pepper
- Non-stick cooking spray
Instructions
- In a large bowl, stir together shredded hashbrowns, bacon bits, cheese, and beaten eggs until combined. Season with salt and pepper.
- Preheat your waffle iron to medium-high heat (setting 4–5 if numbered).
- Spray the waffle iron generously with non-stick cooking spray.
- Add about 1 cup of the mixture to the center of the waffle iron and spread it out evenly.
- Close the lid and cook for 6–9 minutes, or until the waffle is golden brown and firm.
- Carefully remove the waffle and repeat with the remaining mixture.
Notes
- If using frozen hashbrowns, thaw and squeeze out excess moisture before mixing.
- Don’t skip the eggs—they help bind the mixture together.
- Let the waffles cook fully before opening the lid to avoid breaking.
- Waffles can be reheated in a toaster or oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes per batch
- Category: Breakfast, Brunch
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 1g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 145mg