Optional additions: avocado slices, maple syrup, hot sauce
Heat a medium sized skillet over medium heat. Add bacon to skillet and cook until crisp. Remove to a paper towel lined plate and set aside.
Dump all but 1 tablespoon of the bacon grease from the skillet then place back over the heat. Crack the eggs in a bowl and whisk until yellow and no white streaks appear. Add eggs to the skillet and scramble until just cooked. Season with salt and pepper then sprinkle with cheddar cheese. Allow to melt.
Meanwhile, toast waffles until crisp.
To assemble: lay out 9 mini waffles and divide eggs evenly among them. Top each with a strip of bacon. Top with another waffle and enjoy.
Freezer instructions: assemble waffle sandwiches and allow to cool completely. Wrap each sandwich tightly with foil then place in a gallon freezer bag. Freeze until ready to eat. To reheat: heat oven to 350 degrees F. Unwrap desired amount of sandwiches and place on a baking sheet. Cook for 5 to 10 minutes, until heated through and crisped.