Cheddar Chaffles with Egg Whites
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.
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
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. 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.