Description
A fast, savory breakfast waffle made with frozen hash browns, crispy bacon, and sharp cheddar cheese. Crispy on the outside, soft on the inside, and perfect for busy mornings or meal prep.
Ingredients
Scale
- 16 ounces frozen shredded hash browns
- 1 cup sharp cheddar cheese, shredded
- 6–8 strips cooked bacon, crumbled
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Cook bacon in the oven at 400°F (200°C) for 15-20 minutes until crispy. Let cool and crumble into small bits.
- Thaw frozen hash browns slightly until soft enough to mix, but not completely melted.
- In a large mixing bowl, combine hash browns, shredded cheddar, crumbled bacon, egg, flour, garlic powder, onion powder, salt, and pepper. Toss until evenly distributed.
- Preheat a standard waffle iron to medium-high heat and spray generously with non-stick cooking spray.
- Scoop 1/2 to 3/4 cup of the mixture onto the center of the waffle iron. Press down into an even layer.
- Close the lid and cook for 4-5 minutes until golden brown, crispy, and steam stops escaping.
- Remove waffles carefully with a spatula. Serve immediately or place on a wire rack in a 200°F oven to keep warm while cooking the rest.
Notes
Do not use pre-shredded cheese as anti-caking agents can make waffles gummy. Ensure hash browns are not ice-cold blocks when mixing. For best crispiness, store cooked waffles on a wire rack rather than stacking them on a plate. These freeze well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 12
Keywords: breakfast, waffles, hash browns, bacon, cheddar, quick breakfast, meal prep, freezer friendly, savory waffles