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Crispy, golden chaffles made with sharp cheddar cheese, eggs, and diced ham, perfect for breakfast, lunch, or snacks. Naturally low-carb and gluten-free with a crunchy exterior and gooey inside.

  • Total Time: 14 minutes
  • Yield: About 2 chaffles 1x

Ingredients

Scale
  • 1 cup sharp cheddar cheese, freshly grated using the larger holes
  • 2 large eggs, whisked well
  • 1 cup ham, diced into small pieces
  • 1 pinch salt (optional, depending on ham saltiness)
  • 1 pinch black pepper (optional)
  • High-heat nonstick spray or oil (for waffle iron)

Instructions

  1. Preheat your waffle iron until hot and ready.
  2. Grate 1 cup of sharp cheddar cheese using the larger holes of the grater.
  3. Dice about 1 cup of ham into small pieces.
  4. Whisk 2 large eggs until well combined, whisk until slightly frothy for lighter chaffles (optional).
  5. In a bowl, combine the grated cheddar and whisked eggs, mixing until glossy and smooth.
  6. If using large or moist ham pieces, sauté briefly and drain (optional).
  7. Gently fold diced ham into the cheese and egg mixture.
  8. Add a pinch of salt and black pepper to taste, if desired.
  9. Lightly brush or spray the waffle iron grids with oil or high-heat nonstick spray if the iron tends to stick.
  10. Spoon about 1/4 to 1/3 cup of the mixture into the waffle iron to cover the pattern.
  11. Close the waffle iron gently without pressing down and cook for 2 to 4 minutes.
  12. When sizzling quiets and edges turn deep golden brown, open iron and remove chaffles.
  13. Transfer chaffles to a wire rack to keep them crispy and prevent sogginess.
  14. Let chaffles rest for about 1 minute before stacking or serving.

Notes

Do not overmix the batter to avoid dense chaffles., Use freshly grated cheese instead of pre-shredded for better melting and crisping., Cool chaffles on a wire rack to prevent sogginess from steam., Chaffles freeze well when flash frozen on a baking sheet, then stored with parchment paper between layers, and last up to 1 month., Reheat refrigerated chaffles in toaster oven at 350°F (175°C) for 5–8 minutes; frozen for 8–12 minutes for best crispiness., Air fryer reheating: 350–375°F for 4–8 minutes depending on thawed or frozen state., Microwaving is not recommended due to sogginess but can be used briefly followed by crisping in toaster or skillet., To make chaffles lighter and fluffier whisk eggs until frothy before mixing., You can substitute cheddar with Swiss, Gruyère, or Monterey Jack cheeses., Swap the ham for cooked bacon, diced chicken, or turkey; sauté large or moist meats before adding.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 chaffle
  • Calories: Approximately 250 calories per chaffle (estimate)
  • Fat: Approx. 18 g per serving
  • Carbohydrates: Approx. 2 g net carbs per serving
  • Protein: Approx. 20 g per serving