Bake the bacon first by arranging strips on a foil-lined baking sheet and cooking at 400°F for 18-22 minutes until crispy.
Make the waffles in a heart-shaped waffle maker, cooking 3-4 minutes per batch. Keep finished waffles warm in a 200°F oven on a baking sheet without stacking.
Scramble the eggs with a splash of milk, cooking low and slow until soft and creamy. Season with salt and pepper.
Prep the fruit by washing berries and cutting strawberries into heart shapes (slice lengthwise, then cut a V-shape at the top of each half).
Arrange small bowls along the sides of an 18x12 inch board and fill with chocolate chips, sprinkles, chocolate hazelnut spread, whipped cream, and maple syrup.
Assemble by placing a small empty skillet in one corner, arranging waffles down the middle, piling bacon in another corner, and filling gaps with fresh fruit.
Add the scrambled eggs to the skillet just before serving while everything is still warm.
