You’re going to love these Cloud Eggs with Asiago Cheese! They’re the perfect low carb recipe for yourself or overnight guests. Make sure to add this to your weekend brunch menu for a low calorie dish.
One bite of these Asiago cheese cloud eggs, and you’ll never want fluffy eggs any other way. It’s time to whip up these puffy clouds of goodness to fuel your belly for the day!
If you love recipes like this, you may also enjoy these Sheet Pan Scrambled Eggs (Perfect For Breakfast Sandwiches!)!
Table of Contents
Why you’ll love this Cloud Egg Recipe
- Egg clouds are a fun texture loaded with flavor
- It’s a great way to make individual dishes that everyone can enjoy
- This is one of those egg recipes that will blow everyone away
Ingredients Needed
- Large eggs – You’ll want all the eggs because you’re going to want to make more of this tasty keto egg recipe.
- Asiago cheese – You can also use cheddar cheese or other types of cheese.
- Fresh chives – Italian seasoning is also a great topping idea as well.
- Salt and black pepper – To taste.
How to make Cloud Egg Keto Recipes
- Step One: Position oven rack to center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Step Two: Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl.* Season egg whites with salt and pepper to taste.
- Step Three: Using a hand mixer or immersion blender, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
- Step Four: Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and place baking sheet on center rack in preheated oven, and bake for 3 minutes.
- Step Five: After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks set and egg whites are golden brown.
- Step Six: Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.*For best results, reserve the egg yolks in small, individual dishes rather than in one more giant bowl.
Storing Leftovers
I would recommend eating these fresh, but if you have leftovers, add them to an airtight container and place them in the fridge. Eat within 1 day.
Substitutions or Variations To Recipe
Add fresh toppings – Minced parsley is another really great topping that you can add.
Add spice – A squirt of hot sauce is the perfect way to add some spice!
FAQs
You need to be sure that you beat them long enough so that you get stiff peaks. Otherwise, they won’t be fluffy.
Yes, you can. You can add cheese, veggies, or anything else that you’d like to add.
Add an egg to a glass of water. If the egg sinks, it’s good to use in a recipe. If the egg floats, toss it out!
What to eat with Cloud Eggs
Pair up any of these recipes with your fluffy eggs!
- Easy Blueberry Oatmeal Bars
- Breakfast Vegan Waffle Bowl With Fruit
- Healthy 5-Ingredient Papaya Breakfast Bowls
More Egg Recipes You’ll Love
- Air Fryer Egg Sandwich
- Breakfast lunch Box Ideas: Fruit Filled Waffle Taco, Eggs & Sausage!
- See all our breakfast recipes!
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Cloud Eggs with Asiago Cheese & Chives
Ingredients
- 4 (4) eggs large
- 3 oz (85 g) Asiago cheese finely grated, divided
- 3 T (3 T) fresh chives finely chopped, divided
- Salt and black pepper to taste
Instructions
- Position oven rack to center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl.* Season egg whites with salt and pepper, to taste.
- Using a hand mixer or immersion blender, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
- Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and place baking sheet on center rack in preheated oven and bake for 3 minutes.
- After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks set, and egg whites are golden brown.
- Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.*For Best results, reserve the egg yolks in small, individual dishes rather than in one more giant bowl.
Notes
- When preparing Cloud Eggs, it is much easier to add the yolks to the baked egg white “clouds” if you place them in individual containers after separating them from the whites. (If you place them all into a single bowl, they are much more difficult to transfer to the individual “clouds” without breaking).
- Another tip when making Cloud Eggs: If you don’t want to dirty several bowls or containers, use the larger half of the broken eggshell to hold the yolks while the egg white “clouds” are baking.
- Place them back in the egg carton or next to each other in a small bowl to prevent the yolk from spilling out, then simply pour them into the individual “clouds” before returning to the oven.
- Final Cloud Eggs tip: Make sure the indent you create in your egg “clouds” before baking is thick enough. Otherwise, it may disappear during cooking and there won’t be anywhere to place the yolks.
- Final Cloud Eggs tip: Make sure the indent you create in your egg “clouds” before baking is thick enough. Otherwise, it may disappear during cooking and there won’t be anywhere to place the yolks.
Nutrition Information
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Tile Mosaic Floor says
This is so so good!!! I love Asiago, it is my favorite cheese, soooo good!!!
Kim Schob says
Ours to. I hope you enjoy it. And thank you for coming by!
Sabina Green says
This sounds lovely and would make a very tasty light lunch. i will certainly give this recipe a try soon.
Kim Schob says
I hope you enjoy it. And thank you for coming by!