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Loaded Egg Clouds

(1 Votes)
Updated December 08, 2017
Loaded Egg Clouds
SERVES
2
SERVING SIZE
1 egg cloud
COOK TIME
7 Min

Enjoy a healthier-for-you breakfast with our recipe for Loaded Egg Clouds (also known as "cloud eggs"). The "cloud" in the name refers to the fluffy egg whites that surround the yolk. Our recipe also features tasty sausage crumbles, scallions, and pimentos. Serve these egg clouds alongside some toast and fresh fruit and you've got yourself a champion-style breakfast or brunch!

What You'll Need:
  • 2 eggs, separated
  • 1/4 cup turkey sausage crumbles, browned in skillet according to package directions
  • 1 tablespoon thinly sliced scallions (green onions)
  • 2 teaspoons diced pimentos, drained on a paper towel
  • Pepper for sprinkling
What To Do:
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, beat egg whites until stiff peaks form. Gently fold in sausage, scallions and pimentos until just combined.
  3. Spoon mixture onto baking sheet, making 2 mounds. Using the back of a spoon, make a well in the center of each mound. Bake for 3 minutes and remove from oven.
  4. Gently pour one egg yolk into each well. Return to oven and bake for 4 to 5 minutes or until desired doneness of yolk. Sprinkle with pepper before serving.
Notes

Looking for another great way to make cloud eggs? Check out this recipe for Bacon & Egg Clouds!

Nutritional InformationShow More

Servings Per Recipe: 2

  • Amount Per Serving % Daily Value *
  • Calories 91
  • Calories from Fat 52
  • Total Fat 5.8g 9 %
  • Saturated Fat 1.8g 9 %
  • Trans Fat 0.0g 0 %
  • Protein 9.1g 18 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 195mg 65 %
  • Sodium 192mg 8 %
  • Total Carbohydrates 1.0g 0 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 0.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this and was pleasantly surprised. I made it with four eggs but did not double the salt and actually only put a sprinkle in the egg whites. I did add a fistful of Parmesan cheese mozzarella which added the extra salt. We had this with a sausage, hashbrowns and toast. Filling enough with the extras. This is different, looks good and will try on company next.

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