Hi Challenge Butter fans! This is Trish from Mom On Timeout, and I am so excited to be here today as a Challenge Ambassador!
It’s hard to believe that summer is officially over, and we’re back in school. Geesh that went fast!! My boys are in kindergarten and third grade this year and boy-oh-boy are they keeping me on my toes.
There are a few people (ahem!) in my family that are not at their best in the morning. Some of us really, really like to sleep in and that presents a challenge on busy school mornings. Lunches need to be packed, homework checked, uniforms pressed (ha! who are we kidding), shoes tied - you know the drill.
That's why I rely on my freezer for quick and delicious breakfast options that my whole family loves. While breakfast burritos are a staple in our family, these Bacon, Potato and Cheese Waffles are lifesavers. You can make them fresh (they take less than 20 minutes) or make ahead and freeze (for up to 3 weeks!). Pop them in the toaster, just as you would store-bought waffles, and breakfast is served in minutes!
Packed full of flavor, they can be eaten on the run (sans syrup), or if you've got an extra five minutes, topped with delicious Challenge butter and drizzled with maple syrup. Serve with fresh fruit and a glass of milk or juice and you've got one heck of a breakfast.
If you're not a fan of bacon, substitute in ham or sausage or any other breakfast protein you like. I use refrigerated hash browns in my recipe but if you've got frozen on hand, just thaw and pat dry before using - no biggie.
I added in some chives because, well, I love chives and that subtle onion flavor really adds a punch to these waffles. I also love the color :) You can omit from the recipe or substitute Italian parsley in if you desire.
I love having great recipes like this to turn to during the school year. It's so easy to double or triple a batch on the weekend and then pull the waffles out of the freezer as needed during the week.
Now, I just need to work on dinner.... :)
- 1 cup refrigerated hash browns (if using frozen, thaw and pat dry)
- ¼ cup Challenge Unsalted Butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 1¾ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 cups milk
- 2 eggs, lightly beaten
- ½ cup shredded sharp cheddar cheese
- 5 strips bacon, cooked and crumbled
- 2 Tablespoons chopped chives
Melt butter in a medium skillet. Add potatoes and cook for 3-5 minutes. Season with salt and pepper, remove from heat and let cool.
Whisk flour and baking powder together in a large bowl. Whisk in milk and eggs until smooth.
Stir in cheese, bacon, chives, and potatoes.
Preheat waffle maker and cook waffles according to manufacturer's directions.
Freezing: Place waffles on a parchment lined baking sheet making sure they don't touch. Place baking sheet in freezer for 30-60 minutes to "flash" freeze the waffles. Place frozen waffles in a ziploc bag and store for up to three weeks in freezer. To reheat, place in the toaster and toast until heated through.
Yield: 12 waffle squares