Pioneer Woman Chaffles

Pioneer Woman chaffles are an easy keto breakfast made with eggs, mozzarella, cheddar jack cheese and crispy bacon, ready in just 7 minutes. This low-carb mini waffle iron recipe fits busy weekday mornings, weekend brunch, game day snacking and make-ahead meal prep.

Use a hot mini waffle iron and wait for the light to turn green before you open it. Peek too early and the cheese tears apart instead of crisping into a sturdy waffle.

A chaffle has no flour, milk or baking powder, so the melted cheese does all the work and crisps into a lacy golden edge. That also makes it sturdy enough to swap in for bread on a sandwich or for a biscuit under sausage gravy.

Pioneer Woman Chaffles

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

2

minutes

Cooking time

5

minutes

Calories

442

kcal

Eggs and two shredded cheeses cook into a light, fluffy waffle with a crispy cheese exterior. The bacon and chive version adds smoky, savory bits in every bite.

Ingredients

• 2 eggs
  

• 1 c. shredded mozzarella cheese
  

• 1 c. shredded cheddar jack cheese
  

• 2 slices cooked bacon, finely chopped
  

• 1 tbsp. finely chopped chives
  

• Shredded cheddar jack cheese, chopped bacon, and chives, for serving
  

Directions

• Preheat the waffle iron: Preheat a mini waffle iron while you mix the batter. A hot iron is what gives the chaffles their crisp edges.
• Mix the batter: Whisk 2 eggs together in a medium bowl, then stir in 1 cup shredded mozzarella cheese and 1 cup shredded cheddar jack cheese. For the bacon cheddar chive version, also stir in 2 slices finely chopped cooked bacon and 1 tablespoon finely chopped chives.
• Cook the chaffles: Scoop the batter into the waffle iron, using the recommended amount for your specific iron. Close it and cook until the automatic light turns green, about 3 to 4 minutes.
• Cool and serve: Transfer the chaffles to a cooling rack so they stay crisp. Serve right away, or let them cool to room temperature and refrigerate for up to 3 days.
• Top the bacon chaffles: For the bacon cheddar chive chaffles, top them with more shredded cheddar jack cheese, chopped bacon and chives for serving. The extra bacon and chives add crunch and a fresh bite.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add flavor to plain chaffles?

Yes, a splash of vanilla or a dash of cinnamon turns them sweet, while everything bagel seasoning keeps them savory. Add it to the egg and cheese mixture before it goes in the iron.

How do I store leftover chaffles?

Let them cool to room temperature, then refrigerate them for up to 3 days. Cooling them on a rack first keeps them from turning soft.

Can I make chaffles ahead of time?

Yes, they keep in the fridge for up to 3 days, so you can cook a batch early in the week. That makes them a good fit for busy mornings.

What can I use chaffles for besides breakfast?

They work in place of bread on a sandwich, as a base for tostadas, or under sausage gravy instead of biscuits. The crisp cheesy edges hold up well to toppings.

Why did my chaffle stick or fall apart?

The most common cause is opening the iron before the light turns green, since the cheese needs those full 3 to 4 minutes to set and crisp. Preheating the iron fully also helps.