This cheese waffles recipe post is sponsored by Burnbrae Farms.
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Waffle recipes are usually sweet ( for example these springtime multigrain waffles topped with roasted rhubarb), but after all the overindulging that may or may not have happened over the last few months, it’s time for something savory! That’s what these savory cheese waffles are for, made with cheddar cheese and egg whites, specifically Burnbrae’s Naturegg Simply Egg Whites.
Make waffles with egg whites
You can make waffles with whole eggs, obviously. Did you know you can also lighten up your waffle recipe a little by making waffle batter with egg whites only. And to make it easier, Burnbrae’s Naturegg Simply Egg Whites come in a carton and are real, pasteurized egg whites, making it simpler to bake and cook with egg whites every day. Now you can enjoy your egg whites and make all the recipes you want with egg whites without having to crack and separate a single egg.
Waffles for dinner? Yes you can!
Waffles are typically served for breakfast or brunch, but who says we can’t have waffles for dinner? I like to serve these savory cheese waffles for breakfast, brunch, or even lunch and dinner. We are adults, which means that we can have waffles for dinner if we want to.
What goes well with waffles other than syrup?
Savory cheese waffles call for savory toppings. I like to serve these waffles with a big salad on top, drizzled with lemon juice and a little olive oil. You can also add a protein, like slices of cooked chicken to make it a more complete meal, or canned chickpeas. Smoked salmon and a little caviar would make an excellent topping for these cheese waffles and salad. The possibilities are endless, really. This recipe makes a very simple dinner that is a fun change from the usual.
Savory cheese waffles recipe
Savory cheese waffles
- 250 grams (2 cups) all purpose flour
- 2 tsp (2 tsp) baking powder
- 1/2 tsp (1/2 tsp) Diamond Crystal fine kosher salt
- 75 grams (¾ cup) shredded cheddar cheese
- 1/2 tsp (1/2 tsp) freshly ground pepper
- 375 mL (1 ½ cups) whole milk (3.25 % fat)
- 60 grams (½ cup) Burnbrae Naturegg Simply Egg Whites
- 60 grams (¼ cup) unsalted butter melted
- Canola oil to grease the waffle iron
- 100 grams (¼ lb) mâche or your favorite salad
- 1 (1 ) lemon juiced
- Coarse salt
- Freshly ground pepper
- 1 (1 ) red chili pepper sliced
- In a large bowl, whisk together the flour, baking powder, salt, cheese, and pepper.
- In a separate bowl, combine the milk, egg whites, and melted butter. Pour the mixture over the dry ingredients and stir to combine into a batter.
- Preheat the waffle iron. Brush a little canola oil on both sides of the waffle iron and cook the waffles according to the manufacturer's instructions. Cook the waffles until they are a light golden. Do not let the waffles brown too much as the cheese will burn.
- Serve the waffles with a salad of mâche, chili pepper, salt, pepper, lemon juice and olive oil.
- Burnbrae Naturegg Simply Egg Whites are found in the dairy fridge case at most grocery stores in Canada, usually on a shelf next to the cartons of eggs.
- To make these waffles, I used a very basic waffle iron that makes heart shaped waffles, similar to this one on Amazon.
What else can you make with egg whites in a carton?
You can make all kinds of egg-based recipes with these Burnbrae Naturegg Simply Egg Whites. We used egg whites in a carton in pastry school quite a bit for meringues and meringue-based buttercreams, so you can bake with them quite successfully. They are convenient because you can store the carton of egg whites and just shake and pour as needed without making a mess. Use what you need for your recipe. Store the rest for later. For more recipe inspiration, visit the Burnbrae recipe page.
This post is sponsored by Burnbrae Farms. I was compensated monetarily and with product coupons. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
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Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.