When the McGriddle first came out, my ex-husband would scoff during every commercial he saw for them. “The taste of maple syrup inside? They can’t even legally say that it’s maple syrup. It’s just the taste of it. Gross.” He refused to even try one, no matter how much I tried to convince him that it was basically just Log Cabin syrup in there. Too bad for him, because that thing was DELICIOUS. Terrible for you, but so very tasty.
The new chaffle craze has caused a ridiculous amount of sandwich experimentation in the ketoverse, some of which you’ve seen here. These bad boys are perfect for meal prep, and with a few little tweaks, you can make a nice soft chaffle that tastes just like a pancake with maple syrup. A few extra ingredients, and you have a sausage McGriddle that won’t wreck your diet.
You’ll need to start, as always, with your Dash mini-waffle iron. Heat that up, and heat up a non-stick skillet as well. Put five sausage patties (I just used the pre-cooked kind) into the skillet once it reaches the right temperature, cook those until they’re browned, then remove them and cook five eggs over-hard in the sausage grease. If you’re making these to eat right away, feel free to go with over-medium so you can get a nice runny egg. Set the eggs aside with the sausage until you’re ready to assemble the sandwiches.
While you’re cooking the sausage and eggs, you can get going on the chaffles. For sweet chaffles, especially in bulk, I like using my Magic Bullet Blender to make the batter. This blender is also awesome for making Bulletproof Coffee, if you’re into that sort of thing. I’m not a huge smoothie person, but my husband has made smoothies in it on occasion as well. For the chaffle batter, use 4 eggs, 2 tablespoons of almond flour, 3 tablespoons of your favorite sugar-free maple syrup, and a teaspoon of baking powder. You’ll also need 5 ounces of shredded whole-milk mozzarella cheese. Heat up the Dash, and when the light goes off, open it up and sprinkle it with about a tablespoon of the cheese.
Pour 2 scant tablespoons of the batter over the cheese, then sprinkle with another tablespoon of cheese and close the Dash. Heat for about three minutes, then check on it. If the mozzarella is starting to turn golden brown, it’s finished. Remove it with a fork. Repeat this until you have 10 chaffles.
To assemble, top a chaffle with sausage, fried egg, a slice of American cheese (the real stuff you get from the deli, not the fake “pasteurized cheese product” nonsense that comes in the cellophane wrapper), and another chaffle. Store in the fridge in sandwich bags. To reheat, wrap in a paper towel and microwave for 30-40 seconds.
Chaffle McGriddles
Equipment
- Dash mini-waffle iron
- Magic Bullet Blender
Ingredients
For the Chaffle Batter
- 4 large eggs
- 2 tbsp almond flour
- 3 tbsp sugar-free maple syrup
- 1 tsp baking powder
- 5 ounces shredded whole milk mozzarella cheese
For the McGriddle Fillings
- 5 large eggs
- 5 sausage patties
- 5 slices deli American cheese
Instructions
- Fry the sausage patties in a non-stick skillet until browned. Remove and set aside. Fry five eggs over hard in the sausage grease and set aside with the sausage.
- While the sausage and egg are cooking, prepare your chaffles. Combine the four eggs, almond flour, syrup, and baking powder in a blender until frothy. Heat up the waffle iron until the light turns off, then sprinkle with a tablespoon of the cheese. Add two scant tablespoons of waffle batter, then top with another tablespoon of cheese. Close the waffle iron and heat for approximately 3 minutes, until the cheese begins to brown. Remove the chaffle carefully with a fork, and repeat until you have ten chaffles total.
- To assemble the sandwiches, place a slice of sausage on top of a chaffle, then top with one egg, one slice of cheese, and another chaffle. Store in sandwich bags in the refrigerator. To reheat, wrap in a paper towel and microwave for 30-40 seconds.
- Macros per serving: 336 calories, 1 gram net carbs, 23 grams protein, 26 grams fat.
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