Place your zucchini in a sieve in the sink and sprinkle with ¼ teaspoon salt. Toss to combine and let drain 1 hour. Once drained, squeeze out as much moisture as possible. Preheat a waffle iron and lightly grease with melted butter.

In a medium skillet, place 1/2lb of ground bison breakfast sausage into the pan and cook on medium heat to until browned.

In a large bowl, whisk the eggs to break them up. Whisk in the cheese, zucchini, garlic, remaining ¼ teaspoon salt, the pepper, and cayenne, until well combined.

Add the almond flour and baking powder and stir to combine, then stir in the cream.

Scoop a little over ¼ cup into the waffle iron (if you have a round "classic" waffle iron – you will need more for the deeper belgian style waffles). Spread the batter toward the edges and close the lid.

Cook until golden brown and crispy. Repeat with remaining batter. (I like to throw my waffles in the oven for 5 minutes to get them more crispy)

When you are ready to serve, top with your breakfast sausage, sour cream, hot sauce or ketchup.