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!
Serves:
Ingredients
- 12mini Eggo waffles sheets,(4 mini waffles per sheet)
- ½lbbacon,chopped into 1-inch pieces
- 1tbspbutter
- 10large eggs
- ¼cupsour cream
- 2tbspchives,chopped
- 1cupcheddar,shredded
Instructions
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Preheat the oven to 400 degrees F.
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Arrange the frozen mini waffles on 2 large baking sheets, then bake for 5 minutes until toasted.
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Cook the bacon in a large skillet over medium heat until crispy. Drain and clean the skillet.
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Melt the butter in a large nonstick skillet over medium heat.
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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.
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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.
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Sprinkle one pan of the waffles with about half of the cheese.
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Top with scrambled eggs and sprinkle with remaining cheese. Top with bacon and the other waffles.
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Transfer to the oven to bake for about 10 minutes until the cheese is melted.
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Serve warm, and enjoy!
Nutrition
- 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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