How To Make Eggo Breakfast Sliders
Whip up a unique plate of the waffle breakfast sliders, packed with cheddar cheese and filling eggs and bacon, for a delectably fuller meal!
Preheat the oven to 400 degrees F.
Arrange the frozen mini waffles on 2 large baking sheets, then bake for 5 minutes until toasted.
Cook the bacon in a large skillet over medium heat until crispy. Drain and clean the skillet.
Melt the butter in a large nonstick skillet over medium heat.
Whisk together the eggs and sour cream in a large bowl. Add eggs to the skillet and let set slightly. Reduce the heat to low.
Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to preference, season with salt and pepper. Fold in the chives and remove from heat.
Sprinkle one pan of the waffles with about half of the cheese.
Top with scrambled eggs and sprinkle with remaining cheese. Top with bacon and the other waffles.
Transfer to the oven to bake for about 10 minutes until the cheese is melted.
Serve warm, and enjoy!
- Calories: 838.37kcal
- Fat: 55.34g
- Saturated Fat: 18.51g
- Trans Fat: 0.42g
- Monounsaturated Fat: 17.76g
- Polyunsaturated Fat: 14.68g
- Carbohydrates: 51.05g
- Fiber: 0.03g
- Sugar: 1.04g
- Protein: 32.63g
- Cholesterol: 470.96mg
- Sodium: 1281.54mg
- Calcium: 591.59mg
- Potassium: 462.10mg
- Iron: 5.15mg
- Vitamin A: 328.09µg
- Vitamin C: 1.27mg
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