Name: Bacon and Cheese Loaded Hashbrown Waffles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 2 cups shredded hashbrowns; ½ cup bacon bits; 1 cup shredded cheddar cheese; 2 large eggs; ½ teaspoon salt; ¼ teaspoon black pepper; Non-stick cooking spray

If there’s one breakfast recipe that checks all the boxes for savory, crispy, cheesy, and downright delicious, it’s Bacon and Cheese Loaded Hashbrown Waffles. Imagine taking all the best breakfast staples—hashbrowns, bacon, eggs, and cheese and combining them into golden, crispy waffles. Yes, waffles! These aren’t your traditional sweet waffles; they’re savory, hearty, and full of bold flavor, making them the perfect addition to your brunch table or even a cozy dinner lineup.

This recipe is not only a crowd-pleaser but also incredibly easy to make. The ingredients are straightforward, the cooking process is simple, and the end result is absolutely irresistible. Whether you’re feeding a family, hosting a brunch, or just treating yourself to something special, these loaded hashbrown waffles are guaranteed to be a hit.

What I love most about this dish is how customizable it is. You can keep things classic with bacon and cheese or load up on toppings like sour cream, parsley, or even avocado slices. And for those who like a sweet-and-savory combo, a drizzle of maple syrup is a game-changer. Trust me—this recipe is about to become your new breakfast obsession.

Why You’ll Love These Bacon and Cheese Loaded Hashbrown Waffles

Breakfast Meets Comfort Food: Think of it as a hashbrown upgrade, with crispy edges and melty cheese in every bite.
Easy to Make: The recipe requires minimal prep and a short cook time, making it perfect for busy mornings.
Customizable: Add your favorite toppings, swap out the cheese, or even use turkey bacon for a lighter option.
Perfect for Any Occasion: Whether you’re making a quick weekday breakfast or impressing guests at brunch, these waffles fit the bill.
Crispy and Cheesy: The combination of shredded hashbrowns and melted cheese creates the perfect texture—crispy on the outside, soft on the inside.

Let’s dive into the details and get you started on your new favorite breakfast dish!

What to Expect for Prep and Cooking

Prep Time: 10 minutes
Cook Time: 6-8 minutes per waffle
Total Time: 20-25 minutes
Servings: 4 large waffles
Category: Breakfast, Brunch
Method: Waffle Maker
Cuisine: American

Ingredients You’ll Need

Here’s a quick look at what you’ll need to make these loaded hashbrown waffles:

2 cups shredded hashbrowns: Refrigerated ones work best as they’re already thawed and ready to use. If you’re using frozen hashbrowns, make sure to thaw and squeeze out excess moisture.
½ cup bacon bits: Adds smoky, savory goodness. Cook and crumble your own bacon for extra flavor, or use pre-made bacon bits for convenience.
1 cup shredded cheese: A good sharp cheddar or a bacon-infused cheddar (like Cabot Bacon Cheddar) is perfect here, but feel free to experiment with your favorite cheese.
2 large eggs: Helps bind the mixture together and adds richness.
½ teaspoon salt and ¼ teaspoon black pepper: Basic seasonings that enhance all the flavors. Feel free to adjust to taste.
Non-stick cooking spray: Essential for keeping the waffles from sticking to your waffle iron.

Step-By-Step Instructions

Step 1: Prepare the Hashbrown Mixture

In a large mixing bowl, combine the shredded hashbrowns, bacon bits, shredded cheese, beaten eggs, salt, and pepper. Use a spatula or your hands to mix everything until well combined. The mixture should be moist but not overly wet.

If you’re using frozen hashbrowns, be sure to thaw them and press out as much water as possible using a clean kitchen towel or paper towels. Excess moisture can make the waffles soggy, and we want them crispy!

Step 2: Preheat the Waffle Iron

Preheat your waffle iron to medium-high heat. Every waffle iron is a little different, so check the manufacturer’s instructions for recommended settings. Spray both sides of the waffle iron generously with non-stick cooking spray to ensure easy removal later.

Step 3: Cook the Waffles

Scoop about 1 cup of the hashbrown mixture and spread it evenly over the bottom of the waffle iron. Close the lid and cook for 6-8 minutes, depending on your waffle iron’s settings and the thickness of the waffles. The waffles are ready when they’re golden brown, crispy, and cooked through.

If your waffle iron has an indicator light or timer, use that as a guide. Otherwise, you can peek after about 6 minutes to check for doneness.

Step 4: Remove and Serve

Carefully remove the waffles from the iron using a spatula. They should hold their shape well but be gentle to avoid breaking them. Serve immediately with your favorite toppings or keep them warm in a low oven (around 200°F) while you cook the rest.

Topping Ideas

One of the best things about these hashbrown waffles is how versatile they are. Here are some ideas to inspire your toppings:

Savory:
- Sour cream or Greek yogurt
- Fresh parsley or chives
- Ketchup or hot sauce
- A fried or poached egg on top
- Sliced avocado or guacamole
Sweet and Savory:
- A drizzle of maple syrup
- Honey with a sprinkle of red pepper flakes
Cheesy Upgrade:
- Sprinkle extra shredded cheese on top and broil for 1-2 minutes until melted.

Tips for the Best Hashbrown Waffles

Use Fresh or Well-Drained Hashbrowns: Too much moisture in the hashbrowns can prevent the waffles from crisping up. Squeeze out excess water if using frozen hashbrowns.
Don’t Skip the Spray: Non-stick cooking spray is your best friend here. Even if your waffle iron is non-stick, the cheese in the mixture can make things sticky.
Let the Waffles Cook Fully: Avoid opening the waffle iron too soon. The waffles need time to crisp up and hold their shape.
Make It Your Own: Add spices like paprika, garlic powder, or onion powder to the mixture for an extra flavor boost.

Variations and Substitutions

This recipe is easy to customize based on your preferences or dietary needs:

Meat-Free: Skip the bacon for a vegetarian option, or use plant-based bacon alternatives.
Gluten-Free: Most hashbrowns are naturally gluten-free, but double-check any pre-packaged options to be sure.
Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for a little heat.
Cheese Swap: Try mozzarella, Monterey Jack, or pepper jack for a different flavor.

Storing and Reheating

If you have leftovers (though I doubt you will), these hashbrown waffles store and reheat well:

Storage: Place leftover waffles in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked waffles in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheating: Reheat in a toaster, toaster oven, or skillet over medium heat to regain their crispy texture.

Nutritional Facts (Per Serving)

Calories: 350
Protein: 15g
Fat: 22g
Carbohydrates: 22g
Fiber: 2g
Sugar: 1g
Sodium: 600mg

Final Thoughts

These Bacon and Cheese Loaded Hashbrown Waffles are everything you want in a breakfast: crispy, cheesy, savory, and downright satisfying. They’re easy to make, endlessly customizable, and perfect for any occasion, from a lazy weekend brunch to a quick weeknight breakfast-for-dinner.

I’d love to hear how yours turn out! Snap a photo, share it on social media, and tag me—I can’t wait to see your creations! Happy cooking!