You are going to love this Chaffles Recipe, aka cheese and egg waffles recipe. This is the perfect low-carb egg and cheese waffle recipe that is simple to make. You will love this protein packed breakfast or snack and they are perfect for the freezer!
Back-to-school can be a busy time for all of us!
Parents are often looking for quick and easy breakfast ideas for the kids that are also healthy and filling.
Today Ohio Poultry Association and I are excited to share this Chaffles Recipe, otherwise known as an Egg and Cheese Waffle, with you. They are inspired by my Falafel Waffles but using eggs.
It is the perfect way to start your day.
This recipe is so simple and can be made using just two ingredients cheese and eggs. I like to add chives and my favorite spices to mine, like za’atar or Italian seasoning. Another thing I love about this recipe is how affordable it is to make.
There’s no need to break the bank on grocery shopping this back-to-school season!
Eggs are the most affordable source of high-quality protein at just 12¢ a serving.
If you like egg recipes check them out here. You also might like this Pizza Egg Muffins, Egg Sausage Casserole, Bacon Egg Salad or these Caprese Egg Muffins.
Recipe Ingredients You’ll Need
- Eggs: This recipe is cerated around the eggs which offer you protein and vitamin D. I used 6 eggs in this recipe which makes 6 small chaffles.
- Cheese: I like to use shredded sharp cheddar cheese in these. Other options you can use are a combination of mozzarella and cheddar cheese, pepper jack cheese or whatever your favorite cheese is.
- Chives: I like to add chives to my waffles but you can leave them out or add a different herb in its place.
- Spices: These cheese and egg waffles taste good without spices but if you want to add spices I like to add Italian season, paprika or za’atar.
Please see the recipe card below for exact ingredient amounts and instructions.
How do you Make these Cheese Waffles
Step 1: Whisk Eggs: Whisk the eggs and milk together in a medium bowl.
Step 2: Add Remaining Ingredients: Add remaining ingredients and stir.
Step 3: Cook Chaffles: Heat the waffle iron and spray with non-stick spray. Pour 1/4the of the mixture into the waffle iron {or appropriate amount into the size of the waffle iron you are using} and cook for 2-3 minutes or until golden.
Step 4: Garnish: Remove and repeat for remaining batter. Serve the chaffles with chives and a drizzle of honey.
Storage Tips
Store these chaffles in an airtight container for up to 5 days. To reheat put them in a toaster oven to warm them up.
To freeze these let them cool completely and then add them to a ziplock bag or an airtight container. Freezer for up to 3 months.
Other Egg Recipes
Chaffles Recipe
Ingredients
- 6 eggs, whisked
- 2 tablespoons milk {optional}
- 1 1/2 cups of shredded cheese
- 1 teaspoon of your favorite spice {I like Italian seasoning, paprika or za’atar}
- 2 teaspoons chives, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Whisk the eggs and milk together in a medium bowl. Add cheese and stir.
- Add the spices, chives and salt and pepper and stir.
- Heat the waffle iron and spray with non-stick spray.
- Pour a 1/4th of the mixture into the waffle iron {or appropriate amount into the size waffle iron you are using} and cook for 2-3 minutes or until golden.
- Remove and repeat for remaining batter.
- Serve the chaffle with chives and a drizzle of honey.
Notes
- You can freeze chaffles. Place them in a freezer friendly bag and freeze up to a month. Re-heat in the toaster for a crispy texture or by microwaving for 30-60 seconds.
Today’s post is sponsored by The Ohio Poultry Association. As always opinions are 100% my own.
“Cerated?” I looked it up and it is actually a word, so I learned a new word! Recipe looks yummy, by the way. My teenage daughter is always looking for high-protein snacks so we’ll definately be trying these!