Start with griddle cakes: in a bowl, mix almond flour, coconut flour, baking powder, sweetener, salt, and xanthan gum until well combined.

2.

Make a well in your dry ingredients, and add 3 eggs, maple extract, sour cream, and almond milk.

Whisk or blend until mixture has no lumps and resembles a thick pancake batter.

3.

Heat a nonstick skillet just under medium low heat.

When hot, place silicone molds into your skillet and add 1/2 tsp of butter to the inside of each mold, tilting the pan gently or moving the mold itself to ensure that butter has reached every edge of the mold.

4.

When butter is bubbling hot (but not smoking), use a quarter cup measure to add a scant scoop of batter to each mold.

If your batter won’t reach the edges, take a fork or knife and spread it gently and evenly.

5.

Cover your pan a let griddle cakes cook for 4 minutes.

Then remove your lid, carefully lift the silicone molds, and gently flip.

Cover again and let the griddle cakes cook for 2.5-3 minutes.

6.

When all griddle cakes are cooked, raise heat to medium and add sausage to the pan.

Cook according to package instructions until brown.

Remove from pan.

7.

On medium heat, add silicone molds back to the pan.

Place a piece of butter in each one and swirl so it reaches the edges of each mold.

Crack one egg into each mold.

Working quickly, use a soft utensil such as a spatula to pop the yolk and mix it with the egg white.

To make sure the edges of your egg cook, you may have to slide away some of the cooked egg at the bottom to incorporate the runny egg at the top.

When edges are set, remove the mold and flip, leaving eggs in the pan until cooked.

8.

Assemble sandwiches using two griddle cakes, one sausage patty, one egg, and one cheese slice each.

Serve warm.

Details Prep time: 5 mins Cook time: 35 mins Total time: 40 mins Yield: 2 sandwiches