Preheat oven to 375F. Prepare a foil-lined baking sheet.

In a small bowl, whisk the brown sugar, black pepper, cayenne pepper, and chili flakes.

Arrange bacon strips on foil making sure they are flat with no overlap.

Cover strips generously with brown sugar mix. Bake for 15-20 min or so until crispy and brown.

On a separate lined baking sheet or pan add your chicken sausage to the oven.

In one bowl mix flour, salt, baking powder, sugar, cocoa powder, and chocolate chips. In another bowl slightly beat eggs, milk, butter, and vanilla. Stirr wet mixture into dry and mix until smooth.

Set waffle iron to medium heat or equivalent. Spray top and bottom grates of waffle iron with cooking spray. Pour enough batter to cover bottom of waffle iron and close. Cook for 3 minutes or until your machine’s alarm goes off. Repeat process until you use all of your batter. You can keep warm in 200 degree F oven.

In a bowl, whisk eggs salt, and pepper until smooth.

In a large non-stick skillet melt the butter over medium to medium-high heat. Once melted help spread butter across the bottom of the entire skillet

Pour eggs into the center of skillet and shake vigorously over the heat.

Once you see the edges start to set and pull apart from the pan then a rubber spatula or wooden spoon to help release the edges all around the egg. Then start folding the egg by pushing the edge of the egg to the center. Some of the eggs may still be loose. If so twirl skillet so the loose egg comes in to contact with the bottom of the skillet and repeat folding technique.

Once all the egg is folded immediately flip the egg over and let cook 20-30 seconds then remove skillet from the heat.

On one chocolate waffle layer chicken sausage, candied bacon, and egg. Top with a second chocolate waffle and drizzle with syrup.