From the Keepin’ It Simple kitchen, we bring you another rousing rendition of the Fat Man Cookith.
Considering our namesake, well me, is attempting to be a slightly less and less fat man cookith-ing, a little bit at a time, it’s time to change things up. The Keepin’ It Simple Kitchen is going carnivore, or Keto if you will for those of you still insisting on vegetables as “enjoyable caloric intake.”
I am not one of those people. So today, we’ll bring you one of my favorite recent breakfast creations, the Keto (or Carnivore) breakfast sandwich.
It’s fairly simple to make, though a small waffle iron is kind of a necessity. After all, as part oft his recipe, we’re making chaffles.
For the uninitiated, chaffles are waffle-like in appearance and are made entirely of eggs and cheese as their base. Translation? Zero to miniscule carbs. Breakfast sandwiches are better with some type of bun holding everything together and, since carbs are a no-no on either carnivore or keto, this gives you another tasty, while still simple, option.
For our main meat, we’re going with pork sausage from Aldi, sliced. You can also use either bacon or ham in substitute; both work.
Ingredient List
- ½ sausage roll (approximately 8 oz.)
- 4 eggs
- ¾ cup of shredded cheese (cheddar or mozzarella)
- 2 tsp butter
- Frank’s Red Hot (to taste)
- Tony Chachere’s Original Creole Seasoning (to taste)
Slice up that sausage roll into patties. You could do two, but I prefer to have a couple to eat separately. 
Shredded cheese (yes, I cheated this time), and two eggs is all it takes to mix together to make chaffle mix. 
These egg rings from Amazon come in handy for making properly shaped fried eggs.
Prep Work
I start by cutting off a 2 tsp slice of butter and placing it in a frying pan. While it heats up and melts, I take my ½ roll of sausage and slice it into either 3 or four pieces (though you can make just two if you want bigger patties for your sandwich).
Once the pan is nice and hot, I put the sausage in the butter and sprinkle the top side with a nice coating of Tony’s Creole Seasoning. I also smack a few shots of Frank’s into the pan for good measure. I prefer a little kick to my food. The last two ingredients aren’t necessary.
You can simply salt to taste. But why? Spice it up a bit.
Moving on, while the sausage is cooking, take ¾ cup of shredded cheese. Preferably, shred it yourself, but the pre-shredded variety will work too. Cheaters.
Put the cheese in a mixing bowl and then crack two large eggs into the bowl and mix together. I also include a bit of Frank’s here as well. But not too much, I don’t want it overpowering the flavor.
A note here about type of cheese. Making a chaffle with mozzarella has a similar taste to your average pancake. Using cheddar instead gives the chaffle a saltier, cheesy flavor. It actually reminds me of the old Wise Cheez Waffles snack food, which being my favorite, results in me usually using cheddar cheese for my chaffles.
Mix the chaffle ingredients together and set aside for now and plug in your waffle maker. I usually don’t start cooking my chaffles until the sausage is past the midway point and I can start the two fried eggs.
The dash mini waffle maker is ideal for chaffle making. 
Gently pour the mix into the waffle iron. Filling the bottom well entirely will guarantee spillage as it cooks, 
Okay, so on this one I could have use a “little” bit more mix. Tis an art, not a science.
The (Rest) of the Process
Once I’ve flipped the sausage, hit the other side with some Creole flavor, and allowed it a minute or two to cook, I then spread out the sausage in the pan to make room for my egg circles. I want my friend eggs actually round, and I bought these off of Amazon and they work great.
To be fair, I actually bought a similar pair at Bed, Bath & Beyond at the Highlands, but accidentally threw the bag away they were in whilst cleaning out my car. I digress.
I crack one large egg per ring and then again, sprinkle with Tony’s and a bit of Frank’s.
While the egg stars to cook, I start to make my chaffles. I only bought one mini waffle maker, so for now, it’s one at a time. Fortunately, they cook quickly.
The amount of cheese/eggs in the mixture should supply enough mix for four chaffles. Make sure not to fill the entirety of the bottom of the maker as it can and will spill over if you overload it.
As each waffle finished, I take it out and put it on the plate. If you want, you can throw them in the toaster for added crunchiness, or leave them in the waffle maker longer.
Once the sausage is done, I remove it and put one patty apiece on the bottom chaffle and save the other two to eat as is. I then remove the egg rings from around my fried eggs and flip them over for approximately one minute to cook the yolk a bit and keep it from running.
Then use your spatula and remove the eggs, placing one each atop your sausage patties. Top it with your other two chaffles and viola, dos keto breakfast sandwiches.
Enjoy.
