Breakfast Waffle Tacos – Ash's In The Kitchen

I got a new waffle maker for Christmas and I’m finally putting it to good use. These Breakfast “Tacos” are amazing! They’re a little clunky, but sooo good! The drizzle of syrup over top is key!

Eggs:

6 large Eggs

2 Tablespoons Heavy Cream

Salt and Pepper to taste

Pinch of Rubbed Sage and Garlic Powder

¼ cup Mexican Blend Cheese

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Potato Hash:

1 large Red Potato; diced

½ cup Bell Pepper; diced

½ cup Red Onion; diced

1 clove Garlic; finely minced

1 small Tomato; seeded and diced

Salt and Pepper to taste

—

¼ cup Maple Syrup

6 strips of Bacon; chopped

3 large Waffles; cooked

3 cups Cheddar Cheese

  1. Heat a large skillet over medium-high heat and cook the bacon until it’s crisp and the fat is rendered. Use a slotted spoon to remove the bacon crumbles and set aside on paper towel to drain.
  2. Add the potato hash ingredients to the skillet with the bacon grease and fry until the potatoes are tender; about 10 minutes.
  3. Preheat oven to 350°F.
  4. Sprinkle ½ cup cheese over the cooked waffles and bake until the cheese is melted; about 5 minutes. Meanwhile, whisk together all of the egg ingredients and heat a 6″ skillet over medium-low heat.
  5. Spritz the skillet with oil and pour in ⅓ of the egg mixture. Lightly scramble the eggs until almost set, then remove from heat and add ½ cup of the cheese over top. Place the egg scramble on top of the waffle and repeat with the remaining egg mixture and cheese.
  6. Scoop ⅓ of the potato hash and bacon crumbles then add a drizzle of maple syrup.
  7. Enjoy!
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