LOW-CARB KETO HAM AND CHEESE CLOUD EGGS RECIPE

Ham and Cheese Cloud Eggs are the ultimate brunch delight, combining ease of preparation with an explosion of flavors and a delightful runny yolk surprise.

These cloud eggs are super easy to make, and their fluffy texture and creamy yolk create a brunch experience that’s nothing short of wow-worthy.

The magic lies in the process of separating the egg whites from the yolks, whipping the whites to create clouds of fluffiness, and then skillfully adding the yolk towards the end of baking.

This unique technique ensures each bite is a heavenly combination of airy whites and a rich, velvety yolk that oozes with delectable goodness.

Not only are these cloud eggs a treat for the taste buds, but they also bring a sense of fun and excitement to your brunch table. They’re a visual masterpiece that will leave your guests in awe, elevating your brunch “wow” factor!

There are cloud eggs and then there are ham and cheese cloud eggs, you need these ones on your table asap! These eggs are super easy to make and are packed with flavor and the yolk is still runny. Find out more here!

WHAT IS A CLOUD EGG?

A cloud egg is where you separate the egg whites from the yolks and whip the egg whites, bake them, then add the yolk towards the end of the cooking process. This allows for fluffy eggs and runny yolks. They’re fun to make and up your brunch “wow” factor by 14 points.

These ham and cheese cloud eggs are an easy keto and low carb breakfast to make with common ingredients. This recipe is ready in less than 15 minutes.

INGREDIENTS

• 6 Eggs separated
• 4 oz Diced ham lunch meat is okay
• ½ cup Shredded Cheese
• ¼ tsp Garlic powder
• Salt to taste
• Pepper to taste
• 1 tsp Chives Fresh or dehydrated

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Separate your eggs, put the egg whites in a large dry bowl. Carefully place the egg yolks in another bowl (you want don’t want the yolks to pop).
3. Use a hand mixer (or stand mixer) to whip your egg whites until stiff peaks form.
4. Add the cheese, ham, and spices and gently fold into the egg whites.
5. On a baking tray lined with parchment paper or a silicone mat, spray the paper with non-stick oil. Separate the egg white mixture into 6 equal portions on the pan then use a spoon to create a little well in the middle. You’ll add the yolk to this later.
6. Bake the egg whites for 4 minutes and pull the pan out of the oven.
7. Carefully transfer yolks into each well. Return pan to the oven for another 4-5 minutes.
8. Once the cloud eggs are lightly browned, the yolks should still be runny.
9. Garnish cloud eggs with some flake salt and dried chives (optional).

NOTES

1-If your bowl that you whip the egg whites in is not totally dry, the egg whites won’t whip.
2-You can use other meats if you don’t want to use ham, turkey our chicken would be great.

NUTRITION