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!
Waffle Breakfast Tacos
- Eggs:
- 6 large Eggs
- 2 Tablespoons Heavy Cream
- Salt and Pepper to taste
- Pinch of Rubbed Sage and Garlic Powder
- 1/4 cup Mexican Blend Cheese
- Potato Hash:
- 1 large Red Potato; diced
- 1/2 cup Bell Pepper; diced
- 1/2 cup Red Onion; diced
- 1 clove Garlic; finely minced
- 1 small Tomato; seeded and diced
- Salt and Pepper to taste
- 1/4 cup Maple Syrup
- 6 Bacon Strips; chopped
- 3 large Waffles; cooked
- 3 cup Cheddar Cheese
- 1/2 cup Maple Syrup
- 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.
- Add the potato hash ingredients to the skillet with the bacon grease and fry until the potatoes are tender; about 10 minutes.
- Preheat oven to 350°F.
- Sprinkle 1/2 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.
- Spritz the skillet with oil and pour in 1/3 of the egg mixture. Lightly scramble the eggs until almost set, then remove from heat and add 1/2 cup of the cheese. Place the egg scramble on top of the waffle and repeat with the remaining egg mixture and cheese.
- Scoop 1/3 of the potato hash and bacon crumbles then add a drizzle of maple syrup.
- Enjoy!
Looking for a side dish? Try one of these recipes!
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