About
This breakfast recipe can be served with another favorite keto breakfast side or you can double down on the serving size for a fuller meal. Each egg cloud is flavored with crowd-pleasing ranch and bulked up with chopped turkey and shredded cheddar. To increase your fat macros, you can sub in bacon bits for the chopped turkey!
Ingredients
- 4 large raw egg
- ¼ teaspoon ranch salad dressing & seasoning mix by hidden valley
- 2 slice – each 1 ounce turkey slices
- ¼ cup, shredded cheddar cheese
- 1 tablespoon, cut pieces chives, raw
- â…› teaspoon salt
- â…› teaspoon black pepper, ground
Instructions
- Preheat an oven to 350 degrees and line a 9×13 sheet tray with parchment paper. Separate your eggs. Set aside you egg yolks, in tact, and put the egg whites into a stand mixer with a whip attachment. Whip the egg whites until you have stiff peaks.
- Next, whip the ranch powder into the egg whites, followed by diced turkey slices, shredded cheddar, chopped chives, the salt and pepper.
- Use a spoon to portion out 4 servings of egg white onto your lined sheet tray (or however many eggs you started with for each serving). Use the spoon to form each portion into a round shape and create a small pocket in the center of each one.
- Bake the egg white clouds for 10 minutes. Then, gently place the egg yolks from step 1 in the center of each egg cloud. Bake for an additional 10 minutes for over-medium eggs. For over-easy eggs, cook the egg whites for 14 min and then the egg yolks for 6 min. For over-hard eggs, simply cook the egg yolks for 13 minutes after baking the egg whites for the initial 10 minutes.
Nutrition Facts
- Servings: 4
- Calories: 122.3kcal/511.8kJ (per serving)
- Fat: 8.1g (per serving)
- Carbs: 1.2g (per serving)
- Protein: 10.4g (per serving)