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! 

CHAFFLES RECIPE

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.

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.

Speaking off eggs!

Did you know that Ohio is the second largest egg farming state in the nation, producing more than 10 billion eggs each year?

The eggs many U.S. families enjoy eating this back-to-school season may come from an Ohio egg farm!

Ohio egg farmers are proud to work hard 365 days a year to ensure that grocery store shelves remain stocked with affordable, nutritious eggs. 

Did you know that most eggs are cleaned and shipped from Ohio egg farms to grocery stores within 48-72 hours of being laid?

WHAT INGREDIENTS ARE IN CHAFFLES?

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. You can feel free to use more or less depending on how many cheese and egg waffles you want. 

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. 

HOW DO YOU MAKE THIS CHAFFLE RECIPE?

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.

ARE EGGS NUTRITIOUS?

• Have you heard? According to recently updated Dietary Guidelines, eggs are recommended as an important first food for babies and toddlers AND for new and expecting moms!
• Did you know that eating an egg or two a day can fall within safe cholesterol guidelines set by the American Heart Association? Large eggs contain 185 mg of cholesterol, and they recommend that individuals consume, on average, less than 300 mg of cholesterol per day.
• Eggs contain 8 essential nutrients, including choline, which is important for cognition, promotes a healthy memory and will help keep your student focused during the school day.
• Eggs are a great way to incorporate high-quality protein and versatility into kids’ diets! Nutrient-dense breakfasts with eggs have also been shown to help kids focus and perform better in school.
• When considering what healthy foods to feed your family this back-to-school season, don’t forget to factor protein-packed eggs into the equation! Eggs are high-protein, low-fat and low-calorie, and will fit easily into any meal plan.
• Did you know that eggs are one of the few natural food sources of vitamin D, which is especially important for school-aged children for calcium absorption and supporting bone health.

EGG SAFETY

• Before and after handling eggs in the kitchen, be sure to thoroughly wash hands with warm, soapy water for at least 20 seconds.
• Hard-boiled eggs will give your student the protein boost they need to finish the school day strong. Keep in mind that hard-boiled eggs spoil faster than fresh eggs, so keep them refrigerated and enjoy within 1 week of cooking. Hard-boiled eggs should be eaten 1-2 days after they’re peeled.
• When properly refrigerated at 45 °F or lower, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code found on the side of a carton that indicates the day of the year when the eggs were packed.
• Can you freeze eggs if they won’t be used before the expiration date? Yes! Just crack eggs into a container and beat together until mixed, then tightly seal the container and freeze for up to one year. Egg whites can also be frozen by themselves.
• How long are eggs safe to eat after purchase? As long are they are kept refrigerated at 45 °F or lower, fresh shell eggs are safe to be consumed four to five weeks beyond the carton’s Julian date (the date eggs were packed).

OTHER EGG RECIPES: 

MACARONI EGG SALAD

TURKEY SAUSAGE AND EGG PUFF PASTRY PIZZA

EGG SAUSAGE CASSEROLE

SOUTHWEST BREAKFAST EGG TACOS

SOUTHWESTERN TURKEY SAUSAGE EGG CUPS 

HEALTHY EGG CASSEROLE

For more about Ohio egg farmers and to get cooking tips, recipes and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest and Instagram.

Today’s post is sponsored by The Ohio Poultry Association. As always opinions are 100% my own. Thanks for supporting the brands and organizations that make A Cedar Spoon possible!