Ingredients

1 cup shredded mozzarella cheese
3  eggs
1/2  cup half and half
1/2 cup crushed pork rind panko
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 1/2 tsp. Monk fruit sweetener

Put all ingredients into a mixing bowl and stir. You can use a fork or a mixer, just make sure to blend well. The photo on the left is an overhead shot of ingredients in a bowl.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spoon batter into silicon egg molds and smooth the tops with the back of a spoon. The ones shown here are four inch egg molds. They result in more burger than bun. The greased biscuit cutter shown in the lower right corner of the photo is five inches in diameter. 

Bake for 12 minutes.
Remove to a wire rack to cool.
Store in a baggie or container in the refrigerator.
These are much softer, unlike the crispy chaffles.

I prefer the silicon molds that do not have a ridge on them. You can see the difference in the photo on the left. I am now anxiously waiting for my order of five inch ring molds. Filling the ring molds to the top makes a taller baked bun which can be sliced in half to become an English muffin.

A surprise FaceTime call from my grandkids interrupted the mixing, and I didn’t get back to the batter for about an hour. By then, it had somehow smoothed out- The pork panko had absorbed moisture. After baking, both Chef Scott and I were pleasantly surprised by how great they tasted. So, we decided to experiment. I made more batter and baked batches at different intervals: one right away, one after an hour, and one after two hours. The two-hour rest batch was hands down the best—softer texture and better flavor!