Description
There’s something wonderfully comforting about the sizzle of breakfast on a quiet morning. Whether it’s a lazy Sunday or a hectic weekday, a warm, cheesy chaffle has a magical way of bringing a little calm to the chaos. I remember the first time I discovered chaffles – the name itself made me smile. It sounded playful, like a secret breakfast hack only the lucky ones knew about. And once I tried it, there was no going back.
Chaffles—short for cheese + waffle—originated as a low-carb alternative to traditional waffles, and they’ve taken the breakfast world by storm. They’re especially loved by folks following low-carb or keto lifestyles, but honestly, anyone can appreciate a dish this tasty and simple. The beauty of chaffles is how easily they come together with just a couple of ingredients—no flour, no fuss. Perfect for anyone trying to sneak in more protein or cut down on carbs without sacrificing flavor.
They’re cheesy, golden, and slightly crisp on the outside, yet soft and fluffy inside. You can dress them up sweet or savory, but this egg and cheese version is the OG. It’s basic in the best possible way—comforting, satisfying, and endlessly versatile.
Ingredients
1 large egg
½ cup shredded cheddar cheese
Optional: pinch of garlic powder or onion powder for extra flavor
Instructions
Step 1: Preheat Your Waffle Maker
Start by plugging in your mini waffle maker. Let it get nice and hot—this helps give your chaffles that perfect crisp edge. You’ll know it’s ready when the indicator light signals or when it sizzles lightly when you flick a drop of water on the plates.
Step 2: Mix It All Together
In a small bowl, crack in your egg and whisk it with a fork. Add your shredded cheddar cheese and mix until everything is well combined. If you want to spice it up a bit, now’s the time to add a pinch of garlic powder or onion powder. It adds a subtle savory note without overpowering the cheesy goodness.
Step 3: Spray and Pour
Lightly spray your waffle maker with non-stick spray or brush it with a touch of oil to prevent sticking. Then pour half of the mixture into the waffle maker and close the lid. You’ll hear that gentle sizzle—music to any breakfast lover’s ears.
Step 4: Let It Cook
Cook for about 3–4 minutes, or until the chaffle is golden and set. Resist the urge to peek too early—let it do its thing. Once done, carefully remove it (I use a rubber spatula to avoid scratching my waffle maker) and repeat with the remaining mixture.
Step 5: Serve and Savor
Now for the fun part—eating! Serve your chaffles warm. Enjoy them plain, dip them in salsa, spread with avocado, or use them as a sandwich base. The possibilities are endless.
Notes
These chaffles are best enjoyed hot and fresh, but they also reheat beautifully. They make excellent bread substitutes for sandwiches, especially when you’re trying to stay low-carb.