These light and fluffy egg clouds combine salty extra-sharp cheddar cheese, little bites of prosciutto and bacon with sweet and bright lemon zest and dried dill, a combo we know everyone is going to love. These are perfect to make for your next brunch meet up!
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 slice of bacon, cooked & chopped in small pieces
6 large eggs, whites & yolks separated
Zest from ½ fresh lemon
¼ cup shredded extra-sharp cheddar cheese
2 slices of prosciutto, torn into small pieces
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried dill
1 tablespoon fresh parsley, minced
Cook 1 slice of bacon in a skillet on medium heat until crispy, about 3 minutes per side. Set aside and when cool, chop in small pieces.
Preheat your oven to 425 degrees Fahrenheit.
Place egg whites in a mixing bowl and whisk with an electric mixer until stiff peaks have formed, about 3-4 minutes.
Gently fold in lemon zest, shredded cheese, prosciutto, sea salt, pepper and dried drill until well-combined.
Place 6 large spoonfuls of the egg white mixture onto a large baking tray lined with parchment paper.
Bake in the oven for 4 minutes, or until the whites have become a light golden color.
Remove from the oven and with the back of a spoon, create an indent in each cloud to fill with 1 egg yolk each.
Return to the oven and bake for 4 more minutes.
Remove from the oven and garnish with chopped bacon and minced parsley.
Store any leftovers in a glass container in the fridge for up to 3 days.
Nutrition for 1 Egg Cloud
Net Carbs: 0