Cheddar chaffles turn eggs and cheese into small savory waffles with browned edges. Egg whites add protein, and a little almond flour helps the batter hold together. Make a batch for breakfast and keep the finished waffles on a rack so they do not steam.
Tips for cheddar chaffles
The exact capacity of waffle irons varies. Start with a smaller first waffle and watch for overflow. A rack helps release steam; stacking hot chaffles makes them soft. These are savory waffles, so there is no syrup in the estimate. Serve with sliced tomato or a side salad if desired, counting those separately.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 10 minutes; cook: 30 minutes; total elapsed time: 40 minutes.
Helpful equipment: mixing bowls make measuring and mixing easier. Check the size and features for your kitchen before buying.
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Cheddar Chaffles with Egg Whites
Ingredients
- 4 large eggs
- 1 cup liquid egg whites plain
- 4 oz sharp cheddar finely shredded, about 1 cup
- 1/4 cup almond flour finely ground
- 1/4 tsp garlic powder
- 1 tsp olive oil to brush waffle iron
- 1/4 tsp black pepper
Instructions
- Preheat a 4-inch mini waffle iron according to its instructions. Set a wire rack beside it.
- Whisk eggs and egg whites until combined. Stir in cheddar, almond flour, garlic powder and pepper. Let stand 5 minutes while the iron heats.
- Brush the iron lightly with some of the measured oil. Stir batter again before each waffle so cheese stays evenly distributed. Add about 1/3 cup batter, or a little less if needed to avoid overflow.
- Cook 3–5 minutes without lifting early, until browned and set in the center. Use an instant-read thermometer to check a waffle center reaches 160°F. Transfer to the rack.
- Repeat with remaining batter and oil. Aim for 8 equal waffles; if your iron makes more, divide the full batch into four equal servings. Serve two of eight waffles per person.
Notes
Storage and meal prep
Refrigerate within 2 hours at 40°F or below for 3–4 days. Reheat in a toaster oven until hot through and 165°F. Freeze cooled waffles separated by parchment for up to 2 months. Expect some loss of crispness after storage.
More practical ideas
For another option, try High Protein Cottage Cheese Oat Pancakes. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.