Cloud Eggs

A cloud egg on a white plate, garnished with bacon and green onions.

5 from 1 vote

This recipe for fluffy Cloud Eggs is one you'll want to add to your weekly breakfast rotation! Cheesy, whipped egg whites are topped with a runny egg yolk, crispy bacon, and green onions for a delicious flavor combination.

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 198kcal

Author: Karin and Ken

Ingredients

6 large eggs
½ teaspoon salt
½ cup colby jack cheese
6 strips bacon cooked and crumbled
2 teaspoons green onions chopped for garnish

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Crack the eggs, separating the yolks from the whites being careful to not break the yolks. Set the yolks aside, do not toss them away!
Using an electric hand or stand mixer, beat the egg whites until stiff peaks form (4-5 minutes). Make sure you bowl and mixer are very dry and free of oils.
Use a spatula to carefully fold in the cheese and salt so as not to deflate the egg whites.
Spoon the egg whites onto the parchment lined baking tray into 6 even piles. The egg whites will not rise in the oven so they will turn out exactly how you place them. Use the back of a spoon to form a shallow well in the center of each pile, this is where your yolk will sit once baked.
Bake for 6 minutes or until the whites are set and don’t jiggle when the pan is tapped.
Carefully pour a yolk into each well. Bake again for 4 minutes or until just starting to turn golden and the yolks are done but still runny.
Top with bacon and onions and serve!

Notes

Whip the egg whites in a large bowl: The volume of the whites is going to increase, so use a big enough bowl to accommodate for that.

Use room temperature eggs: I find the egg whites whip best when I use room temperature eggs.

Space the eggs well on the pan: Do not overcrowd the egg nests on the baking sheet to ensure they bake correctly.

Nutrition