I swear, I’ll get off the chaffle kick someday. But not someday soon, as I have two ideas that I still need to make–one that was suggested to me by a guy on Reddit, and another that I’m doing just because I love them. This, along with the McGriddles I made last week, are the latter. And honestly, as much as I love McGriddles, this recipe might be even better. I could barely tell the difference, which is saying something.
As always, you’ll need your handy dandy Dash mini-waffle iron for the chaffle buns, and a Magic Bullet Blender is a good addition. Useful, but not at all necessary, are these cool silicone rings that you can use to make eggs and pancakes into perfect circles. Which, incidentally, are the exact same size as the Dash.
To make the chaffle batter, use 4 eggs, 4 tablespoons of almond flour, 2 ounces of cream cheese, a half-teaspoon of baking powder, and between 1/2 and 1 teaspoon of your favorite sweetener, if you want. I like the sweetener in this recipe because it makes it taste less cheesy and more like white bread. I use Sukrin Gold, but Swerve would probably be fine. Just know I haven’t tried it, so if it blows up your kitchen it’s not my fault. Throw all of the above into a blender and blend it until there are no longer any chunks of cream cheese.
Heat up your Dash. While you’re making the chaffles, fry the eggs. You’ll want to break the yolks if you’re making this for meal prep, because unbroken yolks might explode in the microwave. If you’re going to be eating these right away, though, you can have runny yolks to your heart’s consent. It’s not accurate to the original recipe, but it’s good, so why not?
When the Dash is hot, sprinkle about 1/8 of a teaspoon (a small pinch) of yellow flax seed meal and a tablespoon of mozzarella cheese directly onto the iron. I used the flax seed to try to mimic the corn meal dusting on an English muffin. Top it with a couple of tablespoons of egg batter, and then sprinkle the same amount of flax seed and cheese on top. Close the Dash and cook for about three minutes. Mine makes an audible click when the light turns off, and that’s when it’s about done.
Repeat the process until you have ten chaffles. To make a sandwich, top a chaffle with a slice of Canadian bacon, then a fried egg, then a slice of American cheese (as always, the real stuff you get from the deli, not the Kraft singles nonsense), then another chaffle. Let them cool off and then store them in sandwich bags in the fridge. To reheat, put them on a plate and wrap them loosely in a paper towel, then heat for 30 to 40 seconds in your microwave.
Chaffle Egg McMuffins
Equipment
- Dash mini-waffle iron
- Blender
Ingredients
- 4 large eggs
- 1/4 cup almond flour
- 2 ounces cream cheese
- 1/2 tsp baking powder
- 1/2 to 1 tsp Sukrin Gold Fiber Syrup optional
- 1.25 tsp yellow flax seed meal
- 10 tbsp shredded mozzarella
- 5 fried eggs over hard
- 5 slices Canadian bacon
- 5 slices deli American cheese
Instructions
- In a blender, combine the raw eggs with the almond flour, cream cheese, baking powder, and Sukrin Gold and blend until there are no longer any chunks of cream cheese.
- Heat up the Dash. When the light turns off, sprinkle approximately 1/8 teaspoon of the flax seed meal and 1 tablespoon of the shredded mozzarella directly onto the iron. Add about two tablespoons of egg mixture (see above picture for an example of how full the iron will be) and then repeat with another 1/8 teaspoon of flax seed and 1 tablespoon of cheese. Close and cook for about three minutes, then remove gently with a fork. Repeat until you have ten chaffles.
- To assemble the sandwich, top one chaffle with the Canadian bacon, then the egg, then the cheese, then top with another chaffle. Repeat until you have five sandwiches. Let them cool then store in the fridge in sandwich bags.
- Macros per sandwich: 343 calories, 3 grams net carbs, 24 grams protein, 26 grams fat.
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