Preheat your oven to 400F.

Line a baking sheet with foil and arrange slices of bacon in a single layer.

Bake in the oven for 15-20 minutes.

Remove from the oven and, using tongs, transfer the bacon to a paper towel-covered plate to cool.

Once cool, blot with paper towels to remove any excess grease.

Divide the bacon in half (3 pieces each), crumble, and keep dividing. Set aside for later.

In a medium to a large bowl, combine the almond flour, baking soda, and salt.

Next, in a small bowl, mix together the 2 eggs, coconut milk, maple syrup, and vanilla extract.

Add the wet ingredients to the dry and gently mix until well incorporated.

Make sure the almond flour doesn’t clump, but you don’t want to over-mix, or it will create a tough batter.

Stir in ½ of the crumbled bacon (3 pieces) into the batter.

Preheat the waffle iron.

Lightly grease both sides of the waffle iron with your choice of cooking fat. We used a pastry brush to do so.

Pour enough batter atop the waffle iron to cover.

Sprinkle a little bit of remaining bacon bits over the batter and close the waffle iron.

Cook for 3-5 minutes, until golden and easy to separate from the waffle iron.

The amount of batter and time the waffles take to cook will vary by iron. We suggest looking at the manual and following the instructions for the best results.

Repeat with the remaining batter and bacon.

Serve the waffles topped with fried eggs and drizzled with maple syrup.