This keto chaffle breakfast sandwich is epic! It contains scrambled eggs, bacon, swiss cheese, and guacamole all nestled between two delicious savory chaffles!
This sandwich rocks! You may want to add it to your breakfast, lunch, and dinner options! Following a low carb keto diet doesn’t mean you can’t have your favorite comfort foods, including awesomely fulfilling sandwiches such as this keto chaffle breakfast sandwich.
Let’s talk about the components of this breakfast sandwich! You’ll have a few things going all at once. But don’t worry. They’ll all come together at the same time; and you won’t be disappointed with the results of your labor.😊
Chaffles🧇
These chaffles (cheese waffles) are savory and work as an ideal substitution for bread in this recipe. And the Dash mini maker produces chaffles that are the perfect size for sandwiches. Simply combine all the ingredients and cook, one at a time, in your mini waffle maker. I like to heat a pan in the oven at 200 degrees and place each chaffle in it to keep them warm while making the rest of the sandwich components.
Bacon🥓
For this recipe, I simply cooked the bacon over medium heat, turning it every few minutes, until it was cooked. Cooking it over a lower heat allowed me to get the rest of the ingredients made without having to pay too much attention to the bacon. It just sat and did its thing; and it did it well!
Scrambled eggs🍳
This is a quick and easy recipe simply using butter, eggs, heavy cream, salt, and pepper. But it produces tasty and creamy scrambled eggs that work perfectly for this keto chaffle breakfast sandwich.
Guacamole🥑
There are so many awesome flavors in this sandwich and the guacamole takes it to another level. Each component of this recipe complements the others. The guacamole contains avocado, lime juice, salt, and pepper. It is simple and simply delicious!
Cheese🧀
I think that swiss cheese is fantastic on all sandwiches! You could, however, use just about any kind of cheese here. Throw on some good old cheddar, Colby, or some smoked gouda if you’d prefer. You could even use pepper jack if you want a little kick to your sandwich!
Helpful hints:
*You can keep your chaffles warm by placing them in an oven safe pan in the oven at 200 degrees.
*If your cheese isn’t melted enough, you can build your sandwich, then microwave each sandwich for 20-30 seconds.
Main Kitchen Equipment and Utensils:
- Dash mini waffle maker
- Medium skillets
- Small mixing bowls
Splash of Encouragement:
***Good food with family and friends is an awesome combination***
Keto Chaffle Breakfast Sandwich
This keto chaffle breakfast sandwich is epic! It contains scrambled eggs, bacon, swiss cheese, and guacamole all nestled between two delicious savory chaffles!
Ingredients
For the chaffles:
- 2 eggs
- 2 tablespoons almond flour
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese
- avocado oil spray
- 2 slices swiss cheese
For the bacon:
- 4 pieces bacon, fried and drained
For the scrambled eggs:
- ½ tablespoon butter
- 4 eggs
- 1 tablespoon heavy cream
- pinch salt and pepper
For the guacamole:
- 1 avocado, mashed
- ¼ teaspoon lime juice
- pinch salt and pepper
Instructions
For the chaffles:
1. Preheat oven to 200 degrees. Place an 8x8 inch baking pan in oven to warm.
2. Plug in mini waffle maker to heat.
3. In a medium sized bowl, add eggs and beat lightly.
4. Add almond flour and salt. Stir until completely combined. Add mozzarella cheese and stir until combined.
5. When waffle maker is hot, spray top and bottom surfaces with avocado oil spray. Add approximately ¼ cup of chaffle batter to waffle maker. Close cover and heat for 3-4 minutes or until browned.
6. Remove chaffle and place in pan in the oven to keep warm. Repeat process of spraying with avocado oil and heating chaffles until all batter is used. Recipe makes 4 chaffles.
7. Place a slice of swiss cheese on 2 of the chaffles in the oven. Allow to melt while working on the other sandwich ingredients.
For the bacon:
1. In a medium skillet over medium heat, cook bacon until cooked to desired doneness. Drain and cut each piece in two.
For the scrambled eggs:
2. While bacon and chaffles are cooking, in a small bowl, whisk eggs with heavy cream, salt, and pepper until combined.
3. In a medium pan over medium low heat, melt butter. Add egg mixture and cook, stirring frequently, until eggs are cooked through.
For the guacamole:
4. In a separate small bowl, mash avocado with lime juice, salt and pepper.
To build the sandwich:
1. Place each chaffle that has been topped with cheese on a plate. Top with half of the scrambled eggs. Top this with half of the bacon. Spread half of the guacamole on each remaining chaffle and top the sandwich with this. If your cheese isn’t completely melted, microwave each sandwich for 20-30 seconds or until cheese is melted.
2. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 767Total Fat: 62gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 651mgSodium: 1316mgCarbohydrates: 9gNet Carbohydrates: 4gFiber: 5gSugar: 2gProtein: 43g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
I would like to make these ahead of time and put them in the freezer already put together and wrapped so I can just grab one in the morning before work and throw it in the microwave. Has anyone done this and if so how well did it work?
Hi Tara, I’d recommend freezing the chaffles, bacon, and scrambled eggs separately. Then when ready to make, assemble the sandwich, adding the cheese, and microwave. Then top with fresh guacamole.