Chaffle Sausage And Egg Breakfast Sandwich

Servings: 2
Calories: 433.0kcal/1497.7kJ (per serving)
Fat: 28.4g (per serving)
Carbs: 8.5g (per serving)
Protein: 17.6g (per serving)

About

I love golden brown chaffles, so better yet to convert it into a sandwich with sausage and egg! The chaffle is made in a traditional waffle iron and then cut into quarters and made into sandwiches with american cheese, sausage and egg. The sausage and egg is simply placed into a ramekin together and microwave until cooked through. These sandwiches can be made ahead of time and frozen.

Ingredients

2 large raw egg
2 tablespoon coconut flour
2 tablespoon mayo
½ teaspoon baking powder
1 teaspoon the ultimate icing sugar replacement by swerve
2 large raw egg
1 2 patties banquet brown and serve patties
2 slice – each 3/4 ounce american cheese slices

Instructions

Preheat a waffle iron on medium-high setting. Combine 2 eggs, coconut flour, mayo, baking powder and swerve in a medium mixing bowl.
Whisk well. Allow batter to sit for 1 minute or so to thicken.
Spray waffle iron with high temp grill nonstick spray. Pour into hot waffle iron and cook according to iron directions. Remove waffle from iron. Divide chaffle into quarters.
In the meantime, spray a 4 oz ramekin with nonstick cooking spray. Add one egg, scramble it with a fork slightly. Add fully cooked sausage patty in the center and microwave on 60% power for about 1 minute until the egg is cooked through.
Place egg and sausage on a quarter of the chaffle with a slice of american cheese. Repeat with cooking another egg and sausage for the other sandwich. Enjoy immediately or freeze individually wrapped in plastic wrap.