These Chaffles are made with eggs, cheese, vegetables, and delicious Mexican flavors. They’re healthy weighing in at only 137 calories, 10 grams of protein, and 3 carbs. Super easy and great for breakfast, brunch, or dinner.
If you love these low carb chaffles, don’t miss our Cloud Bread recipe! Alternatively, if you’re looking for more traditional waffles, then you’ll love our Coconut Dessert Waffles and Apple Pie Waffles.
While nothing quite beats a traditional buttermilk waffle with some syrup, I’ve fallen in love with Chaffles. (Although not really surprising, since I could eat scrambled eggs and a fried egg every single day.) This chaffle recipe incorporates some of my favorite Mexican flavors and is perfect for breakfast, brunch or even dinner, served with some Spanish rice and refried beans.
What is a Chaffle?
A chaffle is a waffle that’s just made of cheese and eggs. No flour, sugar, baking powder, or baking soda. Basically, no dry ingredients or “white foods.” The base ingredients and traditional way of preparing them make them naturally gluten free, low carb, and usually keto-friendly. They’re incredibly versatile and tasty though, depending on the mix-ins you use, with a great crispy texture.
Our Cheese and Egg Waffles have a Tex-Mex spin. So delicious. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs: Our star ingredient.
- Cheese: Pepper Jack cheese for a little kick.
- Vegetables: We love the combination of red bell pepper, onion, garlic, and scallions.
- Seasonings: Cumin, salt, and pepper.
- For serving: Salsa, sour cream, and cilantro.
- Use a different cheese: If you don’t like any sort of spiciness, feel free to use Monterey Jack or Cheddar instead of the Pepper jack.
- Try different veggies: The red bell pepper could easily be replaced with a different type of pepper, or leave it out and include mushrooms instead.
- Make Pizza chaffles: Replace the pepper jack cheese with mozzarella, omit the cumin, and add in some mini pepperoni to the mixture.
- Want more of a bread-like texture? You can add in a couple tablespoons or so of coconut or almond flour to the mixture, which will give you more of a bread-like waffle.
How to Make Chaffles
It’s so easy to make these breakfast chaffles. Simply whisk all of your ingredients together and pour some of the mixture onto a preheated waffle iron that’s been coated with nonstick cooking spray, just like you would traditional waffles. Close the lid and cook until the eggs are no longer runny and the outside is golden. Then carefully remove them from the grids and enjoy with your favorite Mexican toppings. To make this chaffles recipe, follow the steps below included in the printable recipe card.
Once cooled completely, store any leftovers in an airtight container or ziploc bag in the refrigerator. They will keep up to 4 days. You can reheat them in a regular toaster, toaster oven, or oven to crisp them up again. You can also freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
What to Serve with Chaffles
Since these cheese and egg waffles are built around Mexican flavors, we love to serve them with some of our restaurant style salsa, a dollop of sour cream, and a sprinkle of cilantro. Sometimes we enjoy them for dinner with a scoop of Spanish rice.
More Low Carb Breakfast Recipes
- Waffle maker
- 8 large eggs
- 3/4 cup finely diced red bell pepper
- 1 cup finely diced sweet onion
- 1 clove garlic , minced
- 2 scallions , diced
- 1 cup shredded Pepper Jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch of cumin
- salsa, sour cream, and cilantro , for serving, optional
- Preheat a waffle iron to medium.
- In a large bowl, whisk the eggs. Add in the bell pepper, onion, garlic, scallion, cheese, salt, pepper, and cumin; mix to combine.
- Coat both top and bottom waffle iron grids with nonstick cooking spray.
- Pour some of the egg mixture onto each section of the waffle iron, making sure all those goodies that fall to the bottom of the bowl get included. Close the lid and cook until the eggs are no longer runny and the outside is golden, about 2-3 minutes depending on your waffle maker.
- Using an offset spatula, loosen the chaffle from the grids and transfer to individual plates.
- Repeat with the remaining mixture.
- Serve immediately with a dollop of salsa and sour cream, and a sprinkle of chopped cilantro, if desired.