Turkey Ranch Egg Clouds

Servings: 4
Calories: 122.3kcal/511.8kJ (per serving)
Fat: 8.1g (per serving)
Carbs: 1.2g (per serving)
Protein: 10.4g (per serving)

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
⅛ teaspoon salt
⅛ 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.