Egg and Cheese Chaffles are crisp, golden little waffles made from just eggs and shredded cheese — perfect for quick breakfasts or low-carb snacks. I’ve been making them for years as a fast, protein-packed alternative to toast, and they always crisp up beautifully in a mini waffle maker. If you like hearty cheese-forward dishes, you might also enjoy this baked broccoli mac and cheese for an indulgent side.
Why Make This Recipe
- Fast: Ready in about 10 minutes from start to finish — ideal for busy mornings.
- High-protein, low-carb: Eggs and cheese deliver sustained energy without heavy carbs.
- Versatile: Use as a sandwich base, snack, or base for toppings. I often turn them into quick breakfast sandwiches.
- Satisfying texture: Crispy exterior with a tender, cheesy interior when cooked right.
- I love this recipe because it’s reliably simple — the technique is forgiving and you can change flavors with spices or mix-ins like herbs.
Recipe Overview
- Prep time: 3 minutes
- Cook time: 3–5 minutes per chaffle (mini waffle maker)
- Total time: 10 minutes (makes 2 chaffles)
- Servings: 1–2 (two chaffles)
- Difficulty level: Easy
- Method: Whisk eggs, fold in shredded cheese, cook in a preheated nonstick or mini waffle maker until golden and crisp.
My Experience Making This Recipe
I tested this recipe across several waffle irons and found that a mini nonstick waffle maker gives the most consistent round chaffle shape and crisp edges. At first I struggled with sticking, but a quick spray of oil and using 1 large egg + 1/4 cup cheese ratio solved it.
How to Make Egg and Cheese Chaffle
Start by whisking 1 large egg with a pinch of salt and pepper in a small bowl. Fold in 1/4 cup finely shredded cheddar (or a blend) until evenly distributed. Preheat a mini waffle maker to medium-high, spray lightly with oil, and pour the mixture into the center (about half the batter per cycle). Close, cook 3–4 minutes until steam mostly stops and edges are golden, then remove with a silicone or wooden tool to keep the nonstick surface intact.
Expert Tips for Success
- Use finely shredded cheese: It melts evenly and creates a uniform batter; pre-shredded cheese often contains anti-caking agents that affect melting.
- Preheat the waffle maker fully: Give it 3–5 minutes to reach a steady temperature so the chaffle crisps rather than steams.
- Lightly oil the plates: A quick spray or brush of neutral oil prevents sticking better than butter, which can burn on hot plates.
- Don’t overfill: Pour just enough batter to cover the center — overflow makes cleanup harder and yields uneven edges.
- For extra crunch, open the waffle iron for the last 30–60 seconds to release steam and let the surface crisp.
(If you enjoy crispy baked dishes, compare textures with this baked mac and cheese crispy panko topping method.)
How to Serve Egg and Cheese Chaffle
- Breakfast sandwich: Layer with a fried or scrambled egg and sliced avocado between two warm chaffles.
- Savory snack: Top with smoked salmon, crème fraîche, and dill for a brunch-friendly bite.
- Side or base: Use as a low-carb substitute for toast under chili or pulled pork. Try pairing with a hearty casserole such as this baked mac and cheese for a comfort-food combo.
- Presentation tip: Serve stacked with a small pat of butter and freshly cracked black pepper or chopped chives for color.
Storage and Reheating Guide
Store cooled chaffles in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually on a tray until solid, then place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven on a baking sheet for 8–10 minutes or in a toaster oven until crisp. For best texture, avoid microwaving unless you’re in a hurry — microwave it briefly (20–30 seconds) then crisp in a skillet or toaster oven.
Recipe Variations
- Gluten-free friendly: This is naturally gluten-free — just double-check your cheese and added mix-ins for cross-contamination.
- Dairy-free: Use a melting dairy-free shredded cheese and an extra egg white to help bind (texture will differ).
- Herb & garlic: Add 1 tsp minced garlic and 1 tbsp chopped fresh parsley to the batter for savory flavor.
- Pepper jack & jalapeño: Fold in 1 tbsp finely diced jalapeño and use pepper jack for a spicy twist.
(If you like bold flavors, try pairing these with this Cajun macaroni and cheese with andouille for a hearty plate.)
Nutritional Highlights
- High in protein: Eggs and cheese provide a filling dose of protein and healthy fats.
- Low-carb option: Suitable for low-carb and ketogenic diets when used instead of bread.
- Allergen info: Contains eggs and dairy; adapt for dairy-free with suitable substitutes. Portion guidance: two chaffles make a filling single serving or a lighter snack.
Troubleshooting Common Issues
- Soggy chaffle: Likely undercooked or too much filling. Cook longer, ensure steam has mostly stopped, and try shredding cheese finer.
- Sticking to waffle maker: Preheat fully and apply a small amount of oil; use a nonmetal tool to remove chaffles.
- Burnt edges but raw middle: Your waffle maker may be too hot. Lower heat or reduce cook time and use finer cheese for even melting.
Frequently Asked Questions
Q: Can I make chaffles without a mini waffle maker?
A: Yes — use a regular waffle iron (adjust batter quantity) or cook like a pancake in a small nonstick skillet over medium heat, pressing gently with a spatula until set and golden.
Q: What cheeses work best?
A: Sharp cheddar, mozzarella, Colby-Jack, or a blend of cheddar and parmesan give great flavor and texture. Avoid very wet cheeses without draining, as extra moisture can prevent crisping.
Q: Can I add almond flour or coconut flour to bulk up the batter?
A: Yes — add 1 tbsp almond flour per egg for a slightly more bread-like interior. Coconut flour absorbs more liquid, so use sparingly (about 1 tsp) and increase the egg if needed.
Q: How do I get extra-crispy chaffles?
A: After cooking, transfer chaffles to a baking sheet and place in a 375°F (190°C) oven for 5–8 minutes to dry and crisp the exterior without burning.
Conclusion
For more two-ingredient chaffle inspiration and variations, check out this helpful guide on 2-Ingredient Chaffles (Cheese and Egg Waffles) | Ambitious Kitchen.
Print
Egg and Cheese Chaffles
- Total Time: 10 minutes
- Yield: 2 chaffles 1x
- Diet: Gluten-Free, Low-Carb
Description
Crispy, golden waffles made from just eggs and shredded cheese — perfect for quick breakfasts or low-carb snacks.
Ingredients
- 1 large egg
- 1/4 cup finely shredded cheddar cheese
- Pinch of salt
- Pinch of pepper
- Oil spray for waffle maker
Instructions
- Whisk the egg with salt and pepper in a small bowl.
- Fold in the shredded cheese until evenly distributed.
- Preheat a mini waffle maker, lightly spray with oil.
- Pour half the batter into the center and close the lid.
- Cook for 3–4 minutes until edges are golden and steam stops.
- Remove with a nonmetal tool and serve.
Notes
Use finely shredded cheese for even melting. Preheat waffle maker fully for the best results.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Waffle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chaffle
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 180mg