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Lemon Egg Clouds

Makes 6

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
Calories: 107
Carbs: 0
Net Carbs: 0
Protein: 9
Fat: 8