Breakfast keto chaffles

Breakfast keto chaffles

The perfect low-carb breakfast. Cheesy waffles topped with soft egg and crispy bacon. Add some fresh salad to the side and you’ve got the best start to the day ever.

Breakfast keto chaffles

The perfect low-carb breakfast. Cheesy waffles topped with soft egg and crispy bacon. Add some fresh salad to the side and you’ve got the best start to the day ever.
USMetric
4 servingservings

Ingredients

Waffles
  • 4 4 eggeggs
  • 8 oz. 225 g (475 ml) (1 cup equals 4 oz) cheddar cheese, shredded
  • 2 tbsp 2 tbsp fresh chives, chopped
  • salt and pepper
Toppings
  • 4 4 eggeggs
  • 8 8 bacon, good quality slices
  • 8 8 cherry tomatoes, sliced
  • 2 oz. 50 g baby spinach

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat your waffle maker.
  2. In a large frying pan, place your bacon slices and cook over med-high heat until crispy to taste.
  3. Set aside on a paper towel to drain while you cook the chaffles.
  4. Place all of your waffle ingredients into a mixing bowl and beat to combine.
  5. Lightly grease your waffle iron and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result.
  6. Close the waffle iron and cook for approx. 6 minutes, depending on your waffle maker.
  7. While the chaffles cook, crack your eggs into the bacon grease in the frying pan and cook gently until done.
  8. Serve each chaffle topped with a fried egg and bacon slices, with baby spinach and cherry tomatoes on the side.

Tips

These chaffles are best eaten straight away but can be frozen and reheated.

They can also be stored, wrapped well, in the fridge for up to four days for easy breakfasts.

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