Bacon and Cheddar Chaffles | Kevin Wagonfoot
I’ll be honest—when I first heard about chaffles, I thought someone was pulling my leg. But then I made these bacon and cheddar ones, and suddenly I understood the hype. They’re crispy on the outside, savory throughout, and honestly? They feel like actual food, not a diet compromise.
These days, I find myself making a batch on Sunday and reaching for them all week. My family stopped asking what they were and just started asking when I’d make more.
Why This Works for Low-Carb High-Protein
For anyone eating low-carb and high-protein, chaffles are a legitimate game-changer. You’re getting protein from the eggs and cheese, keeping carbs minimal, and actually enjoying breakfast instead of white-knuckling through it. They hold up well, they’re portable, and they let you eat bacon for breakfast without guilt—which, let’s face it, is half the battle.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Bacon and Cheddar Chaffles
Start your morning right with these crispy Bacon and Cheddar Chaffles, combining the savory flavors of bacon and gooey cheddar cheese for a delicious low-carb breakfast treat.
Ingredients
- 1 cup shredded cheddar cheese
- 2 large eggs
- 4 strips bacon
- 1/4 teaspoon baking powder
- 1/4 teaspoon onion powder
Instructions
- Begin by cooking the bacon until crispy in a skillet, then chop it into small pieces. This adds great flavor and a satisfying crunch to the chaffles.
- In a mixing bowl, combine the shredded cheddar cheese, chopped bacon, eggs, baking powder, and onion powder. Mix until everything is well incorporated — this creates a uniform batter.
- Preheat your waffle maker and spray it lightly with cooking spray to prevent sticking. Ensuring the waffle maker is ready helps achieve a golden-brown texture.
- Pour half of the batter into the waffle maker, spreading it evenly. Close the lid and cook until the steam stops, indicating the chaffles are crispy and fully cooked.
- Carefully remove the chaffle and repeat with the remaining batter. Look for a nice golden color and firm texture as signs that they're done.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip preheating your waffle iron. I learned this the hard way, and it made all the difference between crispy and soggy.
- Let the cheese and bacon cool slightly before mixing into the eggs, or you'll end up with scrambled bits instead of even distribution.
- Make extra and store them in the fridge. They reheat beautifully in a toaster oven and keep me honest on busy mornings.
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