The Ultimate High-Protein Chaffle Breakfast Stack
Elevate your breakfast game with The Ultimate High-Protein Chaffle Breakfast Stack! This powerhouse recipe features incredibly crisp and savory cheese waffles (chaffles) enhanced with nutritious flaxseed, perfectly sandwiching a fluffy spinach-flecked egg patty and a hearty, lean sausage patty. It's a deeply satisfying, protein-packed, and low-carb meal designed to fuel your day and delight your taste buds.
Ingredients
For the High-Protein Chaffles (makes 4 chaffles for 2 stacks):
- 6 large eggs
- 1 tablespoon ground flaxseed meal
- 1/4 teaspoon freshly ground black pepper optional
- 4 cups shredded whole milk mozzarella cheese
For the Savory Filling (for 2 stacks):
- 2 lean breakfast sausage patties e.g., turkey or lean pork, approx. 2.5-3 oz / 70-85g each, cooked weight
- 2 large eggs for egg patties
- 1/2 cup fresh spinach finely chopped
- Pinch of salt
- Pinch of freshly ground black pepper
Optional for Assembly (to taste) :
- Sugar-free mayonnaise or a few thin avocado slices
- Yellow mustard Dijon mustard, or sugar-free hot sauce
Instructions
- Prepare the Chaffle Batter: In a medium-sized mixing bowl, thoroughly whisk the 6 large eggs. Stir in the ground flaxseed meal and the optional 1/4 teaspoon of black pepper. Gently fold in the 4 cups of shredded mozzarella cheese until all ingredients are well combined.
- Cook the Chaffles: Preheat your waffle maker according to the manufacturer’s instructions. Once hot, pour approximately one-quarter of the cheese and egg batter onto the waffle iron for each chaffle. Cook for 2-3 minutes, or until the chaffle is golden brown, crispy on the outside, and cooked through. Carefully remove the cooked chaffle and set it aside on a wire rack to maintain crispness. Repeat with the remaining batter to make a total of 4 chaffles.
Prepare and Cook the Spinach Egg Patties:
- In a small bowl, crack 1 large egg, add half of the chopped fresh spinach (1/4 cup), and season with a small pinch of salt and pepper. Whisk until combined.
- Lightly grease or use the residual heat in the still-hot waffle maker (or a small non-stick skillet over medium heat). Pour the spinach-egg mixture into a round shape similar in size to your chaffles (or into one section of the waffle maker if suitable). Cook for 2-3 minutes, or until the egg patty is fully set and lightly golden. Gently remove and set aside. Repeat the process to make the second spinach egg patty.
- Cook the Sausage Patties: While the egg patties cook, or subsequently, heat a separate skillet or griddle over medium to medium-high heat. Place the 2 lean breakfast sausage patties in the hot skillet. Cook for approximately 3-5 minutes per side, or until they are nicely browned and thoroughly cooked to a safe internal temperature. Remove from heat and drain any excess fat on a paper towel-lined plate.
Assemble the Stacks:
- For each "Ultimate High-Protein Chaffle Breakfast Stack": Place one chaffle on a serving plate to serve as the base.
- Layer one spinach egg patty on top of the chaffle.
- Position a cooked sausage patty over the egg.
- If desired, add a thin spread of sugar-free mayonnaise, a couple of avocado slices, mustard, or a dash of sugar-free hot sauce.
- Crown your creation with a second chaffle.
- Serve Immediately: Enjoy your freshly assembled Chaffle Breakfast Stack while warm for the best texture and flavor.
Notes
Estimated Nutritional Information (per 1 Stack/Serving):
- Calories: Approx. 1125 kcal
- Fat: Approx. 80.1g
- Total Carbohydrates: Approx. 8.7g
- Fiber: Approx. 1.3g
- Sugars: Approx. 3.6g
- Net Carbohydrates: Approx. 7.4g
- Protein: Approx. 89.4g