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Belgian Waffle Breakfast Sliders

Cook Time 20 Minutes

Servings: 4 Servings

For the waffles

  • 3 cups Belgian waffle mix, such as Krustze’s
  • 1 cup water
  • 1/3 cup oil or melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the citrus maple butter

  • 1 stick (4 ounces) butter, at room temperature
  • 1 tablespoon maple syrup
  • 1 teaspoon maple sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 pound bacon
  • 8 large eggs

Make the waffle batter and the maple butter in advance. Whisk together the waffle mix, water, oil, egg, and vanilla. Whisk to combine — don’t worry about some lumps and don’t over mix the batter. Set aside to rest.


Mash the butter, maple syrup, maple sugar, vanilla and orange zest in a small bowl. Set aside.


We’re using the Ninja Belgian Waffle Maker Pro because the upright design means you get batter into every nook and cranny for perfect, crispy waffles every time. Heat the waffle maker to medium high heat and then fill with waffle batter. Each waffle will use about ½ cup waffle batter depending on your iron. Move the finished waffles to a cooling rack and keep them warm while you cook the bacon and eggs. You should end up with about 4 to 6 finished waffles to make 8 to 12 sliders.


When the waffles are complete, cook the bacon and eggs to your liking. We’re using our Ninja Woodfire Outdoor Grill to cook the bacon over medium high until crisp followed by the eggs over easy.


Divide the waffles into their 4 squares. Serve the waffles with a smear of maple butter, a few pieces of bacon and an egg between two waffle pieces.

Grilled Halloumi BLT

Serves 4

Cook Time 30 Minutes

Cook Time 30 Minutes

  • 8 slices thick cut peppered bacon
  • 2 (8-ounce) blocks Idaho Grilling Cheese by Ballard Cheese
  • 8 slices thick cut white bread, such as Texas toast
  • ½ cup mayo
  • 2 large Beefsteak tomatoes, thickly sliced
  • 1 head bibb or butter lettuce, washed and dried

Heat the grill for medium high, direct heat. 


Arrange the bacon on another rimmed baking sheet and cook over direct heat, covered, until crispy, about 15 minutes. Remove the bacon pan from the grill and set aside. 


Grill the halloumi over medium-high direct heat for 2-3 minutes. Set aside to cool for 5 minutes before slicing. 


Spread one side of each bread slice with mavo. Lightly toast the buns on the grill while it is still warm, about 2 minutes over medium-high heat. Then coat the untoasted bread side with mayo a build the sandwiches, putting lettuce down first, followed by the cheese, tomatoes, bacon, and finally a second slice of bread. Slice the sandwiches in half and serve.