Western Omelet Waffles

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The perfect fun new way to eat eggs, these Western Omelet Waffles aka ‘Chaffles’ are savory and so tasty! They’re easy to make, naturally gluten-free, and a protein-packed way to enjoy breakfast. You can make these with just eggs and cheese, then top the chaffles with the Western omelet toppings, or add them right into the egg mixture. So here’s to weekend breakfasting at a whole new level!

Straight down view of two plates with Western Omelet Waffles topped with sliced green onions and avocado.

Flavor is key for me to avoid boredom at mealtimes. Enter egg waffles, also called chaffles. I first saw these when my cousin made them during our visit, and I figured I’d dig my waffle iron back out again. In fact, it was sitting way up on the top shelf and needed a good cleaning before I could even use it after being neglected for a couple of years.

So I took my favorite omelet, and just put all the ingredients into my waffle maker. Then I topped them with avocado, (of course) and a new tradition was born. I love Western omelets, but for some reason, I rarely make an omelet at home.

Actually, I think the reason is because I tend to break them at least half of the time when folding them over. Omelet waffles are so much easier because there’s no flipping involved, just lower the waffle iron lid and let it do all the work.

Side view two plates with Western Omelet Waffles topped with sliced green onions and avocado.

Ingredients & Substitutions

A red bell pepper, green onions, eggs, sliced ham, and grated cheddar cheese on a wood cutting board.
  • Eggs – farm-fresh eggs make for the best color and flavor, but just use whatever eggs you normally do.
  • Bell pepper – green bell pepper is traditional but I like to go with the sweeter red bell pepper. Orange and yellow bell peppers work as well.
  • Ham – I like to use thinly sliced deli or ‘lunchmeat’ ham because it’s the easiest to chop up. But you can use any ham you’d like as long as it’s finely chopped.
  • Green onion – is the perfect amount of onion flavor in these egg waffles without being too overwhelming.
  • Cheddar cheese – gives you lots of flavor, but grated Swiss cheese, Havarti, or any other cheese that melts well works here.

How to make this Western Omelet Waffles or Chaffles recipe step by step

Diced red bell pepper, sliced green onions, diced ham, and grated cheddar cheese on a wood cutting board.

Step 1: Start by finely dicing the bell pepper and ham, thinly slice the green onions, and grate the cheese.

Eggs being whisked in a bowl with diced red bell pepper, sliced green onions, diced ham, and grated cheese in bowls around it.

Step 2: Next in a medium bowl, whisk together the eggs with sea salt and pepper until completely combined.

Mixing the bell pepper, green onion, and ham into the eggs.

Step 3: Preheat the waffle iron, then choose 1 of the 2 options.

  1. Mix in the cheese, bell pepper, green onions, and ham to the egg mixture.
  2. Or mix in only the cheese to make chaffles, then in a small skillet sauté the bell pepper, green onions, and ham to use as a topping for the chaffles.
Straight down view of the egg mixture in a square waffle iron maker.

Step 4: Pour the egg mixture into a well-greased waffle iron, adding only enough to barely fill the bottom, the egg mixture will puff up as it cooks.

When the egg waffles/chaffles are just done, remove them from the waffle iron and serve immediately. Repeat with the remaining egg mixture being sure to grease the waffle iron really well in between each set.

Finished Western Omelet Waffles on a speckled pottery plate topped with sliced green onions and avocado.

Ways to serve this


What goes in a Western Omelet?

The traditional Western Omelet is filled with ham, green bell pepper, and onion. Cheese is often added as well. We’re using the sweeter red bell pepper and milder green onions in this chaffle recipe.

What’s the difference between Western Omelet and a Denver Omelet?

They are the same thing, and these 2 names are interchangeable. They also go by the name Southwestern Omelet as well!

Storing leftovers

  • To store – place any leftovers into an airtight sealed container and refrigerate for up to 4 days.
  • Reheat – I place the leftover waffles into a non-stick skillet with a touch of butter and gently reheat covered until heated through. You can also microwave.
  • Freeze – these don’t freeze well because of the bell pepper, they tend to come out a bit soggy.
Close macro view of finished Western Omelet Waffles on a speckled pottery plate.

Tips & Tricks

  • Try making these with just egg and cheese and briefly sauté the bell pepper, green onions, and ham on the stovetop as a topping. This really helps with cleanup if your waffle iron is losing its non-stick capacity or doesn’t have the removable plates option.
  • If your waffle iron doesn’t have removable plates as mentioned above, consider topping the waffles with bell pepper, green onions, and ham to avoid possible cleanup issues. Any pieces left behind have been really easy to clean in my waffle maker, but that’s not always the case depending on your brand of waffle maker.
  • Be sure to grease the waffle iron really well to avoid sticking, I can’t overstate this enough!
Straight down view of Western Omelet Waffles on two speckled plates topped with sliced green onion and avocado.

I really hope you enjoy these Western Omelet Waffles aka ‘chaffles’! If you do get a chance to make this recipe, please leave a rating below, I’d love to hear from you in the comments.

Finished Western Omelet Waffles on a speckled pottery plate topped with sliced green onions and avocado.

Western Omelet Waffles

5 from 2 votes
Author: Kari Peters
Total Time 30 minutes
Yield: 4 servings
Course: Breakfast


  • 1 cup thinly sliced green onions
  • 1/2 cup finely diced red bell pepper
  • 1 cup finely diced ham
  • 1 1/2 cup grated cheddar cheese
  • 8 eggs
  • 1/2 tsp sea salt - or to taste
  • 1/4 tsp freshly ground black pepper
  • butter or avocado oil

Top with:

  • 1 ripe avocado - thinly sliced
  • 1/4 cup thinly sliced green onions

Optional serve with:


  • Preheat a waffle iron on the medium heat setting, I use the Cuisinart 4-slice Belgian waffle maker.
  • Prep the green onions, red bell pepper, ham, and cheese, and set them each aside in small bowls.
  • Whisk together the eggs, sea salt, and pepper in a medium sized bowl, and set aside.
  • Lightly grease the waffle maker with butter or oil, and sprinkle a small amount of the green onions, red bell pepper, and ham over the surface of the 4 sections.
  • Then pour 1/4 of the egg mixture over the top of the onions, pepper, and ham, using a spatula to move the egg into the corners.
  • Be careful not to overfill the waffle maker, it's better to have a smaller waffle than overflow. Sprinkle 1/4 of the cheese over the top of the egg and close the waffle iron.
  • Cook the egg mixture until it's thoroughly done and golden brown, about 3 minutes. Repeat the process, greasing the waffle iron each time, until you have 4 full waffles.
  • You can serve the omelet waffles as you go, or keep them warm in the oven as you cook the rest.
  • If you have leftovers, these reheat very well over the next 3-4 days.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes. Rate This Recipe!


The amounts you put in the waffle iron will depend on the size you own.
If your waffle iron is old or not in great condition showing a tendency to stick, consider making these egg waffles by mixing together the egg and cheese and cooking that in your well greased waffles iron. Then separately, sauté the ham, bell pepper, and green onions in a touch of butter on the stove top and serve them as a topping for the egg and cheese waffles.
Category: Breakfast
Cuisine: American
Keywords: Chaffles, Chaffles recipe, Chaffles recipes, Egg Waffles

nutrition facts

Calories: 479kcal | Carbohydrates: 9g | Protein: 30g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 391mg | Sodium: 1118mg | Potassium: 625mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1869IU | Vitamin C: 35mg | Calcium: 382mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Tag @get.inspired.everyday on Instagram or hashtag #getinspiredeveryday

This recipe was originally published in 2017 but has been updated in 2022 with new photos, more information, helpful tips for your waffle iron, and nutritional information.

6 thoughts on “Western Omelet Waffles”

    • Thank you, I’m pretty sure you’re going to love it whenever you get a chance to try it out! It’s a great way to break up egg boredom that’s for sure!

  1. 5 stars
    oh, wow! my husband and I were prepared to go to Denny’s if the waffle maker decided to destroy our omelet waffles… but we followed the recipe exactly, and these turned out really well!!! these are awesome! I’m totally digging your site, and can’t wait to try more of your recipes. 🙂

    • Yay!!! I’m so glad you enjoyed them! These waffles have been such a fun way to eat eggs differently and they make a great breakfast for dinner too! 🙂 Be sure and let me know which one you try next, I love to get feedback to try and improve the site!

  2. What a unique idea! I can see that all those little egg waffle pockets could be filled with chopped veggies and cheese to make a true power breakfast!


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