Description
Fluffy baked egg whites topped with Parmesan and crispy bacon – a high-protein, low-carb breakfast.
Ingredients
Scale
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 4 slices bacon
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Separate egg whites from yolks; place yolks in separate small bowls.
- Beat egg whites with a pinch of salt until stiff peaks form.
- Fold in grated Parmesan cheese gently.
- Scoop egg white mixture into 4 mounds on the prepared baking sheet, creating a well in the center of each.
- Bake for 5 minutes until lightly golden.
- Meanwhile, cook bacon in a skillet until crispy; crumble or chop.
- Remove cloud eggs from oven; place one egg yolk in each well and sprinkle with crumbled bacon and pepper.
- Return to oven and bake for 3 more minutes until yolks are set to your liking.
- Garnish with chives if desired. Serve immediately.
Notes
For extra protein, add a dollop of cottage cheese to the egg whites before baking.
Nutrition
- Calories: 350 kcal
- Sugar: 1 g
- Fat: 25 g
- Carbohydrates: 2 g
- Protein: 28 g