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
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¼ cup Maple Syrup
6 strips of Bacon; chopped
3 large Waffles; cooked
3 cups Cheddar Cheese
- 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 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.
- 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.
- Scoop ⅓ of the potato hash and bacon crumbles then add a drizzle of maple syrup.
- Enjoy!
Ash's In The Kitchen 
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