Dinner

Veggie Chaffles (Cheese Waffles) Recipe

ByCleo Brixton December 9, 2025December 9, 2025

Introduction

Veggie chaffles are a delightful twist on traditional waffles, combining eggs, cheese, and mixed vegetables into a quick, savory treat. Perfect for breakfast or a light snack, they are easy to make and packed with flavor.

The image shows two white round plates with black stripes on a white marbled surface. On the left plate, there is a whole golden-brown waffle with small green herbs inside, topped with a small pile of mixed berries including blackberries, raspberries, and blueberries, and a silver fork resting on the plate's edge. The right plate has four triangular slices of the same waffle stacked slightly overlapping, with a pile of mixed berries beside them. Around the plates, there are three whole brown eggs with red stamps, a bunch of red grapes, a white bowl filled with more mixed berries, a clear glass of milk with a blue and white striped straw, and a folded gray cloth with white stripes in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small eggs
1 cup mixed vegetables
3/4 cup shredded cheddar cheese
Olive oil, as needed

Instructions

Step 1: Preheat your mini waffle maker according to the manufacturer’s instructions.
Step 2: In a bowl, whisk together the eggs, mixed vegetables, and shredded cheddar cheese until well combined.
Step 3: Lightly brush the waffle maker with olive oil to prevent sticking. Pour about 1/4 cup of the egg mixture into the waffle maker, close the lid, and cook for 3 minutes or until the chaffle is golden and cooked through.
Step 4: Carefully remove the chaffle and repeat with the remaining egg mixture until all are cooked.

Tips & Variations

For a crispier chaffle, cook a little longer or add a pinch of parmesan cheese to the batter.
Try different vegetable combinations like spinach, bell peppers, or mushrooms for varied flavors.
Use different cheese varieties such as mozzarella or pepper jack for a unique twist.

Storage

Store leftover chaffles in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or regular oven to maintain crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Two white plates with black diagonal stripes hold golden yellow waffle omelets with green specks inside, one plate featuring a whole waffle omelet garnished with blackberries, raspberries, and blueberries, and a silver fork resting across the left plate; the other plate has four waffle omelet pieces arranged around a small cluster of dark berries in the center. Nearby, there is a white bowl filled with mixed berries, three brown eggs with red stamps, a bunch of red grapes, a glass of milk with a blue and white striped straw, and a gray cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze veggie chaffles?

Yes, you can freeze cooked chaffles. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat directly from frozen in a toaster or oven.

Can I use a regular waffle maker instead of a mini waffle maker?

Absolutely. A regular waffle maker works fine, but the chaffles may be larger and thicker. Adjust cooking time as needed to ensure they cook through without burning.

Veggie Chaffles (Cheese Waffles) Recipe

★★★★★

4.6 from 83 reviews

Author: Cleo
Total Time: 20 minutes
Yield: 6 mini chaffles 1x
Diet: Low Carb

Description

Delicious and savory Veggie Chaffles that combine eggs, mixed vegetables, and cheddar cheese into crispy mini waffles. Perfect for a low-carb breakfast or snack, these chaffles are cooked quickly in a mini waffle maker with a hint of olive oil for extra crispiness.

Ingredients

Scale

Veggie Chaffles Ingredients

4 Small Eggs
1 cup Mixed Vegetables (such as bell peppers, onions, spinach, or zucchini, chopped)
3/4 cup Shredded Cheddar Cheese
Olive Oil, as needed (for brushing the waffle maker)

Instructions

Preheat the waffle maker: Turn on your mini waffle maker and allow it to fully preheat so the chaffles will cook evenly and develop a crispy crust.
Mix the batter: In a mixing bowl, combine 4 small eggs with 1 cup of mixed vegetables and 3/4 cup shredded cheddar cheese. Stir until all ingredients are well incorporated into a uniform mixture.
Prepare the waffle maker: Lightly brush the preheated waffle maker with olive oil to prevent sticking and to help achieve a golden, crisp texture.
Cook the chaffles: Pour approximately 1/4 cup of the egg mixture into the waffle maker, close the lid carefully, and cook for about 3 minutes or until the chaffle is golden and firm. Avoid opening too early to ensure proper cooking.
Repeat: Remove the cooked chaffle and repeat the process with the remaining batter until all mixture is used, brushing the waffle maker with olive oil as needed between batches.

Notes

Use fresh or frozen mixed vegetables; if using frozen, thaw and drain excess water before mixing.
You can customize the veggies based on preference or availability: mushrooms, tomatoes, or zucchini work well.
For extra flavor, add herbs like chives, parsley, or a pinch of black pepper.
Chaffles are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or oven to maintain crispiness.
To make it dairy-free, substitute cheddar cheese with a vegan cheese alternative.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: veggie chaffles, cheese waffles, low carb breakfast, keto waffles, mini waffle recipes, breakfast chaffles, gluten free waffles

Cleo Brixton

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