Sausage Chaffles
One of my favorite breakfast recipes. Super soft and juicy on the inside but crispy on the outside! Can be made in advance and reheated, perfect for meal prep.
Sausage Chaffle (Makes 4-5)
Ingredients:
1/2 lb (227g) sausage, we used Wegmans breakfast sausage
2 oz (60g) cheese of choice, we used mozzarella for a sweeter/neutral taste. we used Galbani low moisture part skim mozz block.
2 tbsp coconut flour, we used Jans Coconut Flour
1 tsp baking powder
1 egg or 45g (3 tbsp) egg white.
Pinch of Salt
Optional seasonings of choice, we used maple extract for a maple waffle vibe
Instructions:
Mix up everything in a bowl by hand. Form patties of desired size, not so big that they don’t fit into the waffle iron though.
Spray waffle iron with oil and allow to heat. Once heated spread your patty out flat onto the waffle iron, then firmly close top down, pressing into patty.
Cook each waffle for 4 minutes each. The waffle iron top may raise a little as the patty cooks, which is alright.
While other patties cook, keep done patties warm and crispy in a separate frying pan on low heat
Tips: If you’re unsure about the doneness of the meat you can use the frying pan to finish cooking on medium heat flipping periodically, but 4 minutes in the iron for sausage has never failed me. If using the skillet make sure not to burn, cause the cheese will burn if you let it.
- Sausage Chaffles are extremely versatile in taste, work well as sweet or savory. If I don’t do maple flavor chaffle I’ll do an Italian “pizza” chaffle with mozzarella, garlic and Italian seasoning. Maybe a bit of sugar free pizza sauce to dip. Yum!
- Fridge/Freeze for meal prep, reheat in microwave then crisp up in a frying pan
Nutrition for 1 chaffle when “dough” is divided into 4:
- 191 kcal
- 15g protein
- 13.1g fat
- 1.6g net carbs
2 Chaffles is our preferred serving size, Enjoy!