Preheat the mini waffle iron for 2 to 3 minutes until hot.

Crack both eggs into a small mixing bowl and whisk until smooth and slightly frothy.

Add the shredded cheddar cheese to the eggs and stir until evenly combined.

Season the batter with salt and black pepper and mix gently.

Test the waffle iron heat by holding your hand near it; if you can only hold it for a second or two, it is ready.

Pour one-quarter of the batter into the center of the waffle iron, avoiding overfill to prevent dripping.

Close the lid and cook for 3 to 5 minutes, or until the chaffle is golden brown and steam has mostly stopped.

Carefully remove the cooked chaffle with a spatula or tongs and let it cool on a plate for about 1 minute to crisp up.

Repeat the pouring and cooking steps with the remaining batter to make a total of 4 chaffles.