Mix the Keto Chow, pork rind crumbs, and baking powder together in a large bowl.
In a separate bowl, beat the eggs, then mix in the almond milk, avocado oil, erythritol, and maple extract.
Stir the wet ingredients into the dry ingredients until they are just blended. Then stir in the mozzarella cheese. Allow the batter to rest while you preheat your mini waffle iron.
Preheat your mini waffle iron and cook waffles according to manufacturer’s directions, using about a tablespoon of batter per waffle. If the batter becomes too thick while working, you can thin it with a little more nut milk or water, adding it a teaspoon at a time.
When the waffles are cooked and cooled, place a slice of cheese, a cooked sausage, and another slice of cheese on a waffle and top with a second waffle. Add a fried or scrambled egg if desired.
The sandwiches can be stored in the refrigerator for up to a week or stored in the freezer without the cooked egg for up to three months. Wrap them tightly in foil and place them in a toaster oven to reheat for best texture, but they can be reheated in the microwave too.