Whisk together the dry waffle ingredients in one bowl and the wet waffle ingredients in a separate bowl. Then pour the wet ingredients into the dry ingredients and mix to blend.
Heat a waffle iron and melt an additional half stick of butter. Brush the waffle iron with the melted butter and add ½ c batter to the pan, cook as per your particular waffle maker. If there is too much batter to use for the group you are preparing for, you can save this batter overnight in your refrigerator and make more waffles the next day or make the batter into pancakes.
Once you start making the waffles, heat a large skillet over medium heat and set the slices of bacon in it. Cook bacon to desired crispiness while you finish cooking the waffles. Set the bacon aside to drain on a paper towel and crack the eggs – 2 or 3 at a time – into the rendered bacon fat to cook sunnyside up or over easy.
Build each plate with a waffle on the bottom topped with a slice of bacon and an egg. Top with maple syrup, additional butter, or jam on the side.