Bacon Parmesan & Chive Egg Clouds
A unique and delicious breakfast featuring airy egg whites combined with savory bacon, rich parmesan cheese, and fresh chives.
Ingredients
Main Ingredients
- 4 pieces eggs Large eggs work best.
- 0.25 cup parmesan cheese, grated Freshly grated for better flavor.
- 0.25 cup bacon, crumbled Cooked until crispy.
- 0.25 cup green onions or chives, sliced For a fresh taste.
- to taste Salt & black pepper Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Carefully crack each egg and separate the egg whites from the yolks. Place the whites in a large mixing bowl and put the yolks into separate small ramekins.
Mixing
- Using an electric mixer, beat the egg whites until stiff peaks form, about 2 minutes.
- Gently fold in the grated parmesan cheese, crumbled bacon, and sliced green onions into the fluffy egg whites.
Baking
- Spoon four mounds of the egg white mixture onto the prepared baking sheet, creating a small well in the center of each mound.
- Bake the mounds for 3 minutes.
- Remove from the oven and carefully place a yolk in the center of each well.
- Return the baking sheet to the oven and cook for an additional 3-5 minutes, or until the yolks are cooked to your liking.
Serving
- Season with salt and black pepper to taste, and serve with extra sliced green onions sprinkled on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Feel free to customize toppings and ingredients.