Cheddar and Chive Eggs over Cheesy Hash Brown Waffles
Take breakfast or brunch to the next level with the stacked breakfast dish. Hash browns, bacon and eggs complete the meal.
Servings: 4 servings
Ingredients
- 6 Eggland's Best eggs divided
- 1/2 teaspoon black pepper
- 4 cups frozen shredded hash brown potatoes thawed
- 1 1/2 cups shredded Cheddar cheese divided
- 1/4 cup milk
- 8 slices bacon cooked, divided
- 2 tablespoons chopped chives divided
Instructions
- Spray the Hamilton Beach removable grid waffle maker with non-stick cooking spray. Heat to number 2 (medium).
- Whisk one egg with pepper in a large bowl until well blended. Add thawed potatoes and 1/2 cup Cheddar cheese. Mix well until potatoes soak up the egg.
- Spoon about 1 cup of potato mixture around center of waffle grid. Carefully and quickly even out the mixture. It does not need to go to the edges. Close lid and flip. Cook 12 - 15 minutes, depending on thickness of potatoes. Do not open waffle maker to check!
- When done, lift waffle off grid, carefully, with fork. Repeat with remaining potato mixture.
- Meanwhile whisk milk, 1 tablespoon chives and remaining eggs until blended. Add to medium skillet, set to medium heat and cook 5 - 10 minutes or until eggs are set, stirring frequently.
- To serve: Place hash brown waffle on plate, top with 2 slices of cooked bacon, 1/4 of eggs, sprinkle each plate with 1/4 of the cheese. Sprinkle with remaining chive.s
