In a large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet and transfer to a paper towel covered plate to cool. Reserve bacon grease in pan; set pan heat to low while you work the next steps.
In a medium bowl, whisk together flour, salt, cayenne pepper, and garlic powder. Set nearby.
In a small bowl, whisk together eggs and milk. Set nearby.
Return the heat under the skillet with bacon grease to medium. While skillet warms up, place a slice of tomato in the flour mixture and flip until outside is coated. Dredge coated tomato in the egg mixture and then add it to the skillet with hot grease. Fry the tomato in the bacon grease until the breading outside is a deep golden brown. Transfer fried tomato to a paper towel covered plate to cool. Repeat until all tomato slices have been fried.
Assemble the BLT sliders by preading mayonnaise on the bread and filling the sandwiches with layers of lettuce, cooked bacon, and fried tomatoes. Before serving, spear sliders with a long toothpick or mini skewer to make handling and serving easy.