High-Protein Sausage Egg & Cheese Chaffle Breakfast Sandwich (Grab-and-Go Keto)

A High-Protein Sausage Egg & Cheese Chaffle Breakfast Sandwich is a low-carb twist on the classic breakfast sandwich that you can actually hold in your hand. Crispy cheese-and-egg chaffles stand in for bread, while a savory sausage patty, fried or scrambled egg, and melty cheese turn it into a portable, satisfying meal that keeps you full for hours.​​

Chaffles (cheese waffles) have become a staple in the keto community because they are simple, versatile, and naturally low in carbs. They are made from just egg and shredded cheese (sometimes with a little almond flour or baking powder for texture), and they cook in a few minutes in a mini waffle maker. When you stack them with protein-rich fillings like sausage and egg, you get a high-protein breakfast sandwich that feels like fast food but fits your macros.​​

Why you’ll love this chaffle breakfast sandwich

• High in protein from eggs, sausage, and cheese, making it ideal for energy, satiety, and muscle maintenance.​​
• Low in carbs by swapping bread or biscuits for chaffles made from egg and cheese.​
• Easy to meal prep and freezer-friendly so you can grab, reheat, and go on busy mornings.​
• Customizable: change the cheese, add avocado, or switch sausage for bacon to keep it exciting.​

Ingredients

For the chaffles (makes 2 mini chaffles – 1 sandwich):

• 1 large egg
• ½ cup shredded mozzarella or cheddar cheese​
• Optional: 1 tablespoon almond flour and a pinch of baking powder for a more “bread-like” texture​

For the sandwich filling:

• 1 breakfast sausage patty (homemade or store-bought, choose a low-sugar option)​
• 1 egg (fried, scrambled, or made into a small round)​​
• 1 slice cheddar, American, or havarti cheese​
• Optional: small amount of mayo, sugar-free ketchup, or mustard​

Step-by-step instructions

1. Make the chaffle batter
   • In a small bowl, whisk 1 egg until smooth.​
   • Stir in shredded cheese (and almond flour + baking powder if using) until fully combined into a thick batter.​
2. Cook the chaffles
   • Preheat a mini waffle maker according to manufacturer instructions.​
   • Lightly grease if needed, then add about half the batter and cook 3–4 minutes, until golden and crisp on the outside and easily releases.​
   • Repeat with remaining batter to make the second chaffle. Let them cool briefly on a rack so they firm up.​
3. Cook the sausage patty
   • In a skillet over medium heat, cook the sausage patty until browned and cooked through, flipping as needed.​
   • Remove and set aside; keep warm.
4. Cook the egg
   • In the same skillet (with a little fat from the sausage or a dab of butter), cook the egg to your liking: fried with runny or set yolk, or scrambled into a small round that fits the chaffle.​
5. Assemble the breakfast sandwich
   • Place one chaffle on a plate as the bottom “bun.”​
   • Add the sausage patty, then the cooked egg, then the slice of cheese on top so it begins to melt from the heat.​
   • Spread a thin layer of mayo or sugar-free ketchup on the second chaffle if desired and place it on top to complete the sandwich.​

Tips, swaps, and meal prep

• Use mozzarella in the chaffle for a more neutral flavor, or cheddar for a sharper, more savory taste.​
• For lower calories, choose turkey sausage or a thinner patty and skip or reduce added condiments.​​
• To meal prep, cook several chaffles and sausage patties at once, then assemble sandwiches without sauces and freeze individually; reheat in the air fryer or oven and add fresh egg/cheese if you prefer.​
• For extra flavor, you can add a little garlic powder or everything bagel seasoning to the chaffle batter.