Chaffles are waffles that are made with two ingredients-eggs and cheese. These two ingredients are combined and cooked in a mini waffle maker (a regular sized waffle maker will work as well). Chaffles are quick and easy to make.

I personally like to add nutritional yeast to my Chaffles. I find the nutritional yeast helps add flavor and nutrients. Additionally, what’s great about chaffles is that you can add veggies to this recipe. Here I grated some broccoli and added it in with the rest of the ingredients. If desired, may steam and mash the broccoli before adding it in with the cheese and eggs.

Fun Fact: once baked, allow the chaffle to rest for about a minute. Then, put it apart to witness the cheesy cheese pull. Once it cools, it will firm up a bit and won’t have the “cheese pull” effect; however, it will still be tasty.

Broccoli Chaffles served here with Maple Cinnamon Steel Cut Oats which have been topped with pumpkin seeds, walnuts and blueberries. Also served with pitted cherries and pomegranate seeds.

For younger children, please cut foods appropriately to avoid any choking hazards.

Other Chaffle Recipes Include:

Regular Chaffles– just 3 ingredients (my 3rd and optional ingredient is nutritional yeast)
Carrot Chaffles– a 4-ingredient chaffle that includes finely shredded carrots for some extra nutrients

Video Tutorial

coming soon

List of Ingredients:

These are the products I used to make the chaffles.

I used this mini waffle-maker to make these chaffles.

2 large eggs, I used pasture-raised
1 cup shredded mozzarella cheese
1 teaspoon nutritional yeast, optional
1/4 cup shredded raw broccoli

Step-by-Step Instructions:

Shred some of the block of mozzarella cheese, measure 1 cup, and set it aside.

Using a box grater, shred the raw broccoli, measure 1/4 cup, and set it aside.

Note: may use steamed broccoli instead. Mash the steamed broccoli before adding it in with the rest of the ingredients.

Add the eggs to a bowl and whisk.

Add the nutritional yeast, shredded broccoli, and shredded mozzarella cheese. Mix to combine and set it aside.

Preheat the waffle maker.

Once preheated, carefully scoop about 2.5-3 tablespoons of the mixture into the heated mini waffle maker (or as much as it’s needed) and spread it out evenly. Allow it to cook for about 2 minutes or until the light turns off (signaling it’s ready).

Carefully remove the broccoli chaffle (being cautious of the steam), and transfer it to a wired rack to cool.

Note: once baked, allow the chaffle to rest for about a minute. Then, pull it apart to witness the cheesy cheese pull. Once it cools, it will firm up a bit and won’t have the “cheese pull” effect; however, it will still be tasty.

Broccoli Chaffles

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Chaffles are waffles that are made with two ingredients-eggs and cheese. Here, I have also added shredded broccoli and nutritional yeast (which is optional) for some extra nutrients.

Author: Astghik
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: 4-5 chaffles 1x

Ingredients

Units Scale

2 large eggs, I used pasture-raised
1 cup shredded mozzarella cheese
1 teaspoon nutritional yeast, optional
1/4 cup shredded raw broccoli

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Instructions

Shred some of the block of mozzarella cheese, measure 1 cup, and set it aside.
Using a box grater, shred the raw broccoli, measure 1/4 cup, and set it aside. Note: may use steamed broccoli instead. Mash the steamed broccoli before adding it in with the rest of the ingredients.
Add the eggs to a bowl and whisk.
Add the nutritional yeast, shredded broccoli, and shredded mozzarella cheese. Mix to combine and set it aside.
Preheat the waffle maker.
Once preheated, carefully scoop about 2.5-3 tablespoons of the mixture into the heated mini waffle maker (or as much as it’s needed) and spread it out evenly. Allow it to cook for about 2 minutes or until the light turns off (signaling it’s ready).
Carefully remove the broccoli chaffle (being cautious of the steam), and transfer it to a wired rack to cool.
Note: once baked, allow the chaffle to rest for about a minute. Then, pull it apart to witness the cheesy cheese pull. Once it cools, it will firm up a bit and won’t have the “cheese pull” effect; however, it will still be tasty.