Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the sliced mini sweet peppers and sauté until they are brown and very soft, stirring only occasionally to achieve nice browning. This usually takes 20-30 minutes.

During the last 10-15 minutes of cooking the peppers, add the thinly sliced garlic to the skillet. Continue to cook until the garlic is golden and soft, being careful not to burn it.

In the final 5 minutes, add 1 tablespoon of red wine vinegar and 0.5 teaspoon of salt. Stir to incorporate and use the vinegar to scrape up any browned bits from the bottom of the pan.

In a medium bowl, whisk together the 4 large eggs. Add the 1.5 cups frozen hashbrowns (or grated potato), 0.25 cup cooked bacon (if using), 0.25 cup shredded cheddar cheese, 0.25 teaspoon garlic powder, 0.75 teaspoon salt, and 0.5 cup fresh spinach (if using). Mix until all ingredients are well combined.

Preheat your nonstick waffle maker. Lightly spray with cooking spray if your waffle maker is not extremely nonstick.

Pour about 0.5 to 0.75 cup of the egg mixture onto the waffle maker, depending on its size. Immediately place small chunks of the 2 ounces of cheddar cheese on top of the mixture for extra cheesy spots.

Close the lid and cook until the waffle maker's indicator light signals it's done, or until the eggs are fully cooked, veggies are soft, and the cheese is golden and bubbly. This typically takes 1-2 minutes. Carefully remove the egg waffle to a plate.

Top each hot egg waffle with the prepared peppers and garlic confit, 0.25 cup goat cheese, sliced avocado, 0.25 cup romesco sauce, and a sprinkle of 2 tablespoons chopped fresh chives. Add hot sauce if desired.

Serve immediately and enjoy your loaded waffled eggs!