Shop the Grill Dads

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.


Tater Tot & Egg Skillet

Servings 6

Cook Time 55 Minutes


  • 1 (28 oz.) pkg. frozen potato tots
  • 1/2 lb. thick-cut bacon (5 to 6 slices)
  • 1 small white onion, chopped
  • 1 orange bell pepper, cut into 1/4-in. pieces
  • 1 garlic clove, chopped
  • 1 (28 oz.) can crushed tomatoes
  • 1 Tbsp. smoked paprika
  • 1/2 tsp. kosher salt, divided
  • 6 large eggs
  • 4 oz. feta cheese, crumbled (about 1 cup)
  • 1/4 cup thinly sliced scallions (optional)
  • 1/4 tsp. black pepper

This recipe original appeared in People Magazine 

Preheat oven to 375°. Prepare tots according to package directions; set aside.


Place bacon in a large cast-iron skillet over medium heat; cook, turning occasionally, until crisp, about 15 minutes. Transfer to a plate lined with paper towels; reserve 2 table-spoons of drippings in skillet. Chop bacon.


Add onion to drippings in skillet, and cook over medium heat, stirring often, until slightly translucent, about 4 minutes. Add bell pepper, and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic, and cook 1 minute. Stir in tomatoes, paprika, half of the chopped bacon and ¼ teaspoon salt. Bring to a boil. Cook, stirring occasionally, until thickened, about 5 minutes; remove from heat. Evenly top tomato mixture with tots, without stirring them into sauce.


Using the back of a tablespoon, make 6 wells in mixture, and crack 1 egg into each well. Sprinkle evenly with cheese. Bake in oven until eggs reach desired degree of doneness, about 15 minutes for medium or 20 minutes for harder eggs.


Sprinkle with scallions, black pepper and remaining bacon crumbles and ¼ teaspoon salt.