Carnivore Chaffles (Cheese Waffles)

Before You Begin

• ✱A mini waffle maker works best for sandwich-sized chaffles (standard size works too)
• ✱Recipe makes 4 chaffles total - perfect for 2 burger buns or 4 breakfast waffles

Ingredients

• •4 large eggs, room temperature
• •1 cup sharp cheddar cheese, freshly shredded(or mozzarella, parmesan)
• •1/4 tsp sea salt
• •1-2 tsp butter or bacon fat(for greasing waffle maker)

Directions

1. 1

   Preheat waffle maker: Plug in your waffle maker and set it to medium-high heat. You want it hot enough to crisp the cheese but not so hot it burns. While it heats up (about 3-5 minutes), let it preheat fully - this is crucial for chaffles that release cleanly without sticking.

2. 2

   Prepare the egg mixture: Crack all 4 eggs into a medium mixing bowl. Add the sea salt. Using a whisk or fork, beat the eggs vigorously for about 30-45 seconds until they're completely smooth, frothy, and slightly lighter in color. You want to incorporate air here - this makes fluffier chaffles, not flat dense ones.

3. 3

   Add the cheese: Add the freshly shredded cheddar cheese to the beaten eggs. Stir gently with a spatula until the cheese is evenly distributed throughout the egg mixture. The batter will be thick and chunky - that's exactly what you want. Don't overmix or you'll deflate the air you just whipped in.

4. 4

   Grease the waffle maker: Once your waffle maker is fully heated, open it up and lightly brush both the top and bottom plates with butter or bacon fat. Use just enough to coat - you don't want pools of fat, just a thin layer to prevent sticking. This step is non-negotiable for easy release.

5. 5

   Pour first chaffle: Spoon about 1/4 of the egg and cheese mixture (roughly 1/4 cup) into the center of the waffle maker. Don't spread it around - it will spread on its own when you close the lid. If you overfill, cheese will ooze out the sides and make a mess. Less is more here.

6. 6

   Cook until golden: Close the lid gently and cook for 3-4 minutes. Don't open it early or the chaffle will tear apart - patience is key. You'll hear it sizzling and steaming at first, then it will quiet down. When the steam slows significantly, it's nearly done. The chaffle should be golden brown and crispy on the outside.

7. 7

   Remove carefully: Open the lid slowly. The chaffle should release easily if it's done - if it sticks, give it another 30 seconds. Use a silicone spatula or wooden fork to gently lift the edges and slide the chaffle out. Don't use metal utensils on non-stick surfaces or you'll scratch the coating.

8. 8

   Cool on wire rack: Immediately place the hot chaffle on a wire cooling rack - never stack them or put them on a plate while hot. Stacking traps steam and makes them soggy instead of crispy. Let it cool for 2-3 minutes. It will firm up and get crispier as it cools - this is normal and perfect.

9. 9

   Repeat for remaining chaffles: Stir the remaining batter gently - the cheese tends to sink to the bottom. Grease the waffle maker again lightly, then repeat the cooking process with the remaining batter. You should get 4 chaffles total from this recipe. Keep finished chaffles on the wire rack while you cook the rest.

10. 10

    Serve or store: Serve the chaffles immediately while warm and crispy, or let them cool completely for storage. They're incredibly versatile - use them as burger buns, sandwich bread, breakfast waffles with butter, or even pizza crusts. The possibilities are endless with these carnivore-friendly beauties.

11. 11

    Storage and reheating: For meal prep: Let chaffles cool completely, then store in an airtight container in the fridge for up to 5 days. To freeze: Place parchment paper between each chaffle, stack them, and freeze in a freezer bag for up to 3 months. Reheat in a toaster or air fryer at 350°F for 2-3 minutes to restore crispiness - never microwave or they get rubbery.

Nutrition Information