Easy Egg and Cheese Chaffle is a quick, low-carb waffle made from just eggs and cheese that crisps up like a golden little pancake. I make these when I want a fast breakfast, sandwich base, or late-night snack—every time they come out crisp at the edges and tender inside. I’ve tested them several ways and kept the method simple so home cooks can get perfect results every time.
Try a cozy mac-and-cheese side when serving
Why Make This Recipe
- Super-fast: ready in about 8 minutes from start to finish.
- Low-carb and high-protein—great for keto or quick satiating breakfasts.
- Versatile: works as a sandwich bread, pizza crust base, or standalone snack.
- Minimal ingredients and equipment—ideal for small kitchens or busy mornings.
- Personal insight: I love this recipe because it delivers crunchy texture with only pantry staples, and it consistently pleases picky eaters.
Pair with an easy savory bread for brunch
Recipe Overview
Prep time: 3 minutes
Cook time: 4–5 minutes per chaffle (mini waffle maker)
Total time: 8 minutes (for two chaffles)
Servings: 1–2 (two small chaffles)
Difficulty: Easy
Method: Whisk eggs with shredded cheese, cook in a preheated mini waffle maker or small nonstick skillet until set and crisp.
My Experience Making This Recipe
In testing I used both shredded cheddar and mozzarella and found cheddar gives a deeper flavor while mozzarella yields a lighter chew. The biggest discovery: letting the batter rest 1–2 minutes helps the cheese hydrate and reduces splatter in the waffle maker. I also learned that a light spray of oil prevents sticking without making the chaffle greasy.
Serve with roasted veggies for a complete meal
How to Make Easy Egg and Cheese Chaffle
Start by whisking one large egg with 1/2 cup (about 56 g) finely shredded cheese and a pinch of salt and pepper. Preheat a mini waffle maker (or a small nonstick skillet over medium-low), lightly oil the plates, and pour the mixture into the center—use about 2–3 tablespoons per chaffle for a mini maker. Close and cook 3–4 minutes, or until the exterior is deeply golden and crisp; in a skillet, cook 2–3 minutes per side. Remove carefully with a silicone spatula and let rest a minute to firm up before serving.
Expert Tips for Success
- Use finely shredded cheese for even melting; block cheese shredded at home melts better than pre-shredded.
- Preheat the waffle maker fully (about 2–3 minutes) so the cheese crisps on contact—no temperature setting needed for most mini makers.
- Spray oil sparingly with a high smoke-point spray (avocado or canola) to prevent sticking without excess grease.
- For extra lift and a lighter texture, add 1/8 tsp baking powder to the egg mixture and whisk briskly.
- If using a skillet, use medium-low heat and cover with a lid for 30–60 seconds to help the egg set through without burning the cheese.
An accompaniment idea: roasted bowls
How to Serve Easy Egg and Cheese Chaffle
- Make a breakfast sandwich: top one chaffle with a fried egg and spinach, then sandwich with a second chaffle.
- Use as a base for mini pizzas—add tomato sauce and toppings, and broil for 1–2 minutes.
- Serve with avocado, salsa, or a smear of cream cheese for a quick snack.
- Presentation tip: stack two chaffles offset and garnish with chopped chives or cracked pepper for a café-style look.
Quick tip: small kitchen hacks make prep faster
Storage and Reheating Guide
Store cooled chaffles in an airtight container in the refrigerator for up to 4 days. To freeze, layer between parchment paper and place in a freezer-safe bag for up to 2 months. Reheat from refrigerated: toast in a toaster oven at 350°F (175°C) for 4–5 minutes to restore crispness. From frozen: bake or toast at 375°F (190°C) for 8–10 minutes. Avoid the microwave for reheating unless you plan to crisp in a skillet after—microwaving alone makes them soft.
Recipe Variations
- Gluten-free / Keto: The base recipe is already gluten-free and keto-friendly; add 1 tbsp almond flour for a slightly breadier texture.
- Dairy-free: Use a firm shredded dairy-free cheese made for melting; expect a slightly different melt profile and texture.
- Herb & spice: Mix in 1 tbsp chopped chives or 1/4 tsp garlic powder for more flavor.
- Extra-protein: Fold in 1 tbsp cooked and diced bacon or crumbled sausage before cooking for a heartier chaffle.
Nutritional Highlights
- High in protein from eggs and cheese—helps keep you full longer.
- Low in carbohydrates, suitable for low-carb and ketogenic diets.
- Allergens: contains eggs and dairy; adapt with dairy-free cheese if you have lactose intolerance.
- Portion guidance: two mini chaffles equal a satisfying single serving for most adults, adjust if using larger waffle plates.
Troubleshooting Common Issues
- Chaffle stuck to the waffle maker: make sure the plates were well-oiled and preheated; allow to cool slightly before prying with a silicone spatula.
- Soggy center: cook a little longer or increase heat slightly; add 1/8 tsp baking powder to lift and create a firmer interior.
- Overly chewy/rubbery: avoid overbeating the egg and don’t use too much cheese—stick to 1 egg and 1/2 cup cheese for balanced texture.
Frequently Asked Questions
Q: Can I make a larger chaffle in a regular waffle iron?
A: Yes—use the same ratio (1 egg : 1/2 cup cheese) but expect longer cook times (4–6 minutes) and slightly thinner edges. Watch closely as larger irons transfer more heat and may brown faster.
Q: Can I prepare the batter ahead of time?
A: You can mix the egg and cheese up to 24 hours ahead and refrigerate in a covered container. Let it come to room temperature for 10 minutes before cooking and give it a quick stir to reincorporate any settled moisture.
Q: Which cheese melts best for a crisp chaffle?
A: Cheddar and mozzarella both work well; cheddar gives more flavor and a crispier edge, while low-moisture mozzarella yields a milder taste and slightly chewier texture. Avoid very high-moisture fresh cheeses.
Q: How do I scale this for meal prep?
A: Multiply ingredients and cook in batches, then freeze individually on a sheet pan before transferring to a bag. Thaw and re-crisp in a toaster oven for quick breakfasts all week.
Conclusion
If you want another take on simple chaffles, check out this tested 2-Ingredient Chaffles (Cheese and Egg Waffles) by Ambitious Kitchen for more variations and tips: Ambitious Kitchen’s chaffle recipe.
Easy Egg and Cheese Chaffle
- Total Time: 8 minutes
- Yield: 2 small chaffles (1-2 servings)
- Diet: Keto, Low-carb
Description
A quick, low-carb waffle made from eggs and cheese, perfect for breakfast, sandwiches, or snacks.
Ingredients
- 1 large egg
- 1/2 cup (about 56 g) finely shredded cheese (cheddar or mozzarella)
- Pinch of salt
- Pinch of pepper
Instructions
- Whisk the egg with shredded cheese, salt, and pepper.
- Preheat a mini waffle maker or nonstick skillet and lightly oil the surface.
- Pour about 2–3 tablespoons of the mixture into the center of the waffle maker.
- Close and cook for 3–4 minutes until golden and crisp.
- If using a skillet, cook for 2–3 minutes per side.
- Carefully remove with a silicone spatula and let rest for a minute before serving.
Notes
For extra lift, add 1/8 tsp baking powder to the mixture. Store cooled chaffles in an airtight container for up to 4 days, or freeze for up to 2 months.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Waffle-making
- Cuisine: American