Bread & Bun Chaffel Mix
Bread & Bun
(Makes 24 to 32 Chaffels depending on egg size)
8 whole eggs
1 ½ Cups Boxed egg whites(or 8 whole eggs if whites unavailable)
8 Cups shredded Mozzarella (576g)
1 Package Bread Chaffel mix(5 ¼ Cup or 252g)
Whisk eggs in large mixing bowl until combined.
Whisk in Chaffel Mix until smooth.
Using spatula, fork or large spoon Mix in Cheese until fully combined. (or all can be done using a hand or stand mixer)
Preheat Chaffel maker, spray with nonstick spray. (One light coating is enough for 32 chaffels generally.)
Using large scoop or ¼ Cup measuring cup place mixture in middle of chaffel maker. Wait 30 seconds, pat down top of mixture with back of scoop or spatula.
Close lid, lightly press down lid and cook for 4 minutes before opening lid to check on doneness.
Remove from chaffel maker and transfer to cooling racks to let cool.
Once cooled, racks can be placed uncovered in the freezer for 30 to 45 minutes to freeze chaffels before vacuum sealing for freezer storage which helps keep their shape and size.
(For 2 chaffels, add 2 Tbsp mix to one egg and ½ cup of cheese.)
Blueberry
(quantity will vary depending on size of blueberries plan ahead by using a tablespoon to count how many servings you can make)
Using the Bread/Bun Recipe simply add small scooper or 1 Tbsp of partially dehydrated blue berries to each chaffel maker after adding and patting down mix. Close lid, lightly press down and cook for 4 minutes before opening lid to check for done ness.
To partially dehydrate thawed and drained blueberries, simply spread them on a cookie sheet and put on middle rack of a 150 to 200 degree oven until berries have reduced at least ½ in size.
Sausage/Bacon
(1lb of sausage or bacon generally makes 20 chaffels)
Same recipe as using blueberries but use 1 small scooper or 1 Tbsp of precooked sausage mince or finely chopped bacon and then top with shredded cheddar cheese before closing lid and cooking for 4 minutes before checking for done ness.
You can also use cheddar cheese instead of mozzarella and 16 whole eggs instead of 8 whole & 8 whites using the bread/bun mix for an all in one “breakfast sandwich” flavor.
Apple Cinnamon
(makes 8 to 12 depending on dice size)
Peel and Dice 3 medium sized granny smith apples.
In a large skillet melt 4 Tbsp of butter add diced apples along with ½ Tbsp of cinnamon. Cook over low or medium low heat until apples are slightly softened but not cooked through(roughly 10 to 15 minutes).
Using the bread/bun mix as the other recipes, add 1 small scooper or 1 Tbsp of apple cinnamon mix before closing lid and letting cook for 4 minutes before checking for done ness.
Multiple ingredient Chaffels
Using the recipes above it’s easy to get creative by adding diced peppers, ham, pepperoni or using different cheeses.
When adding multiple ingredients for something like a mushroom pepperoni pizza or Denver omelet chaffel simply add all the ingredients to the bread/bun mix and use the large scooper or ¼ Cup measuring cup. Cooking times will vary due to ingredients but 4 minutes before opening lid to check for done ness is always a good start along with watching for when the chaffel maker stops steaming.
Bread & Bun
(Makes 24 to 32 Chaffels depending on egg size)
8 whole eggs
1 ½ Cups Boxed egg whites(or 8 whole eggs if whites unavailable)
8 Cups shredded Mozzarella (576g)
1 Package Bread Chaffel mix(5 ¼ Cup or 252g)
Whisk eggs in large mixing bowl until combined.
Whisk in Chaffel Mix until smooth.
Using spatula, fork or large spoon Mix in Cheese until fully combined. (or all can be done using a hand or stand mixer)
Preheat Chaffel maker, spray with nonstick spray. (One light coating is enough for 32 chaffels generally.)
Using large scoop or ¼ Cup measuring cup place mixture in middle of chaffel maker. Wait 30 seconds, pat down top of mixture with back of scoop or spatula.
Close lid, lightly press down lid and cook for 4 minutes before opening lid to check on doneness.
Remove from chaffel maker and transfer to cooling racks to let cool.
Once cooled, racks can be placed uncovered in the freezer for 30 to 45 minutes to freeze chaffels before vacuum sealing for freezer storage which helps keep their shape and size.
(For 2 chaffels, add 2 Tbsp mix to one egg and ½ cup of cheese.)
Blueberry
(quantity will vary depending on size of blueberries plan ahead by using a tablespoon to count how many servings you can make)
Using the Bread/Bun Recipe simply add small scooper or 1 Tbsp of partially dehydrated blue berries to each chaffel maker after adding and patting down mix. Close lid, lightly press down and cook for 4 minutes before opening lid to check for done ness.
To partially dehydrate thawed and drained blueberries, simply spread them on a cookie sheet and put on middle rack of a 150 to 200 degree oven until berries have reduced at least ½ in size.
Sausage/Bacon
(1lb of sausage or bacon generally makes 20 chaffels)
Same recipe as using blueberries but use 1 small scooper or 1 Tbsp of precooked sausage mince or finely chopped bacon and then top with shredded cheddar cheese before closing lid and cooking for 4 minutes before checking for done ness.
You can also use cheddar cheese instead of mozzarella and 16 whole eggs instead of 8 whole & 8 whites using the bread/bun mix for an all in one “breakfast sandwich” flavor.
Apple Cinnamon
(makes 8 to 12 depending on dice size)
Peel and Dice 3 medium sized granny smith apples.
In a large skillet melt 4 Tbsp of butter add diced apples along with ½ Tbsp of cinnamon. Cook over low or medium low heat until apples are slightly softened but not cooked through(roughly 10 to 15 minutes).
Using the bread/bun mix as the other recipes, add 1 small scooper or 1 Tbsp of apple cinnamon mix before closing lid and letting cook for 4 minutes before checking for done ness.
Multiple ingredient Chaffels
Using the recipes above it’s easy to get creative by adding diced peppers, ham, pepperoni or using different cheeses.
When adding multiple ingredients for something like a mushroom pepperoni pizza or Denver omelet chaffel simply add all the ingredients to the bread/bun mix and use the large scooper or ¼ Cup measuring cup. Cooking times will vary due to ingredients but 4 minutes before opening lid to check for done ness is always a good start along with watching for when the chaffel maker stops steaming.
Bread & Bun
(Makes 24 to 32 Chaffels depending on egg size)
8 whole eggs
1 ½ Cups Boxed egg whites(or 8 whole eggs if whites unavailable)
8 Cups shredded Mozzarella (576g)
1 Package Bread Chaffel mix(5 ¼ Cup or 252g)
Whisk eggs in large mixing bowl until combined.
Whisk in Chaffel Mix until smooth.
Using spatula, fork or large spoon Mix in Cheese until fully combined. (or all can be done using a hand or stand mixer)
Preheat Chaffel maker, spray with nonstick spray. (One light coating is enough for 32 chaffels generally.)
Using large scoop or ¼ Cup measuring cup place mixture in middle of chaffel maker. Wait 30 seconds, pat down top of mixture with back of scoop or spatula.
Close lid, lightly press down lid and cook for 4 minutes before opening lid to check on doneness.
Remove from chaffel maker and transfer to cooling racks to let cool.
Once cooled, racks can be placed uncovered in the freezer for 30 to 45 minutes to freeze chaffels before vacuum sealing for freezer storage which helps keep their shape and size.
(For 2 chaffels, add 2 Tbsp mix to one egg and ½ cup of cheese.)
Blueberry
(quantity will vary depending on size of blueberries plan ahead by using a tablespoon to count how many servings you can make)
Using the Bread/Bun Recipe simply add small scooper or 1 Tbsp of partially dehydrated blue berries to each chaffel maker after adding and patting down mix. Close lid, lightly press down and cook for 4 minutes before opening lid to check for done ness.
To partially dehydrate thawed and drained blueberries, simply spread them on a cookie sheet and put on middle rack of a 150 to 200 degree oven until berries have reduced at least ½ in size.
Sausage/Bacon
(1lb of sausage or bacon generally makes 20 chaffels)
Same recipe as using blueberries but use 1 small scooper or 1 Tbsp of precooked sausage mince or finely chopped bacon and then top with shredded cheddar cheese before closing lid and cooking for 4 minutes before checking for done ness.
You can also use cheddar cheese instead of mozzarella and 16 whole eggs instead of 8 whole & 8 whites using the bread/bun mix for an all in one “breakfast sandwich” flavor.
Apple Cinnamon
(makes 8 to 12 depending on dice size)
Peel and Dice 3 medium sized granny smith apples.
In a large skillet melt 4 Tbsp of butter add diced apples along with ½ Tbsp of cinnamon. Cook over low or medium low heat until apples are slightly softened but not cooked through(roughly 10 to 15 minutes).
Using the bread/bun mix as the other recipes, add 1 small scooper or 1 Tbsp of apple cinnamon mix before closing lid and letting cook for 4 minutes before checking for done ness.
Multiple ingredient Chaffels
Using the recipes above it’s easy to get creative by adding diced peppers, ham, pepperoni or using different cheeses.
When adding multiple ingredients for something like a mushroom pepperoni pizza or Denver omelet chaffel simply add all the ingredients to the bread/bun mix and use the large scooper or ¼ Cup measuring cup. Cooking times will vary due to ingredients but 4 minutes before opening lid to check for done ness is always a good start along with watching for when the chaffel maker stops steaming.