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Cook the bacon: Place bacon strips in a large skillet over medium heat. Cook for 8 to 10 minutes, flipping occasionally, until crispy. Remove bacon from skillet and place on a paper towel-lined plate to drain excess grease. Reserve 1 teaspoon of bacon fat in the skillet, if desired, or discard and wipe clean.

Prepare the eggs: In a small bowl, whisk the large eggs with salt and black pepper. Melt 1 tablespoon of unsalted butter (or reserved bacon fat) in the same skillet over medium-low heat. Pour in the egg mixture and scramble gently until cooked through but still moist, about 3 to 4 minutes. Alternatively, fry the eggs sunny-side up or over easy, if preferred.

Toast the waffles and crackers: While the eggs are cooking, toast the mini frozen waffles according to package directions (usually in a toaster or oven) until golden brown. In a separate dry skillet over medium-low heat, or in the same skillet after the eggs, melt the remaining 1 tablespoon of unsalted butter. Add the large buttery crackers and toast lightly for 1 to 2 minutes per side, until slightly golden and fragrant. Be careful not to burn them.

Assemble the sliders: For each slider, place one toasted mini waffle on a serving plate. Top with a slice of cheddar cheese, a portion of the scrambled egg, and two strips of crispy bacon. Finish by placing one lightly toasted buttery cracker on top.

Serve immediately with a small bowl of maple syrup for dipping. Enjoy your breakfast-for-dinner sliders!


Cook the bacon: Place bacon strips in a large skillet over medium heat. Cook for 8 to 10 minutes, flipping occasionally, until crispy. Remove bacon from skillet and place on a paper towel-lined plate to drain excess grease. Reserve 1 teaspoon of bacon fat in the skillet, if desired, or discard and wipe clean.

Prepare the eggs: In a small bowl, whisk the large eggs with salt and black pepper. Melt 1 tablespoon of unsalted butter (or reserved bacon fat) in the same skillet over medium-low heat. Pour in the egg mixture and scramble gently until cooked through but still moist, about 3 to 4 minutes. Alternatively, fry the eggs sunny-side up or over easy, if preferred.

Toast the waffles and crackers: While the eggs are cooking, toast the mini frozen waffles according to package directions (usually in a toaster or oven) until golden brown. In a separate dry skillet over medium-low heat, or in the same skillet after the eggs, melt the remaining 1 tablespoon of unsalted butter. Add the large buttery crackers and toast lightly for 1 to 2 minutes per side, until slightly golden and fragrant. Be careful not to burn them.

Assemble the sliders: For each slider, place one toasted mini waffle on a serving plate. Top with a slice of cheddar cheese, a portion of the scrambled egg, and two strips of crispy bacon. Finish by placing one lightly toasted buttery cracker on top.

Serve immediately with a small bowl of maple syrup for dipping. Enjoy your breakfast-for-dinner sliders!
