Eggo Breakfast Sliders

INGREDIENTS

  • 12 sheets of mini Eggo waffles (4 mini waffles per sheet)
  • 1/2 lb. bacon, chopped into 1” pieces
  • 1 tbsp. butter
  • 10 large eggs
  • 1/4 c. sour cream
  • 2 tbsp. Chopped chives
  • 1 c. shredded Cheddar

PREPARATION

  1. Preheat oven to 400 degrees F.
  2. Arrange frozen mini waffles on 2 large baking sheets and bake until toasted, usually about 5 minutes depending on the brand. The waffles should just fit inside the baking sheets.
  3. Cook bacon in a large skillet over medium heat until crispy. Drain and clean skillet.
  4. Make scrambled eggs: Melt butter in a large nonstick skillet over medium heat. Whisk together eggs and sour cream in a large bowl bowl. Add eggs to the skillet and let set slightly. Reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  5. 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 oven to bake until the cheese is melted, about 10 minutes.
  6. Serve warm.

Recipe courtesy of Delish.

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