Ingredients (6 cloud cups)
- 6 slices bacon
- 3 large eggs, separated
- ¼ cup cottage cheese (adds protein & creaminess)
- ¼ cup shredded cheddar or mozzarella cheese
- 1 tbsp grated parmesan
- ½ tsp garlic powder
- ¼ tsp black pepper
- Optional toppings: chopped chives, green onions, chili flakes
Instructions
1. Preheat
- Preheat oven to 375°F / 190°C.
- Lightly grease a muffin tin.
2. Form the bacon cups
- Place 1 slice bacon around the inside of each muffin cup to create a ring.
- Bake for 8–10 minutes until partially cooked but still flexible.
3. Make the egg cloud mixture
- In one bowl beat egg whites with a mixer until stiff peaks form.
- In another bowl mix:
- egg yolks
- cottage cheese
- shredded cheese
- garlic powder
- pepper
- Gently fold the whipped egg whites into the yolk mixture to keep it fluffy.
4. Fill the cups
- Spoon the fluffy egg mixture into the bacon cups.
- Sprinkle parmesan on top.
5. Bake
- Bake 10–12 minutes until eggs are set and lightly golden.
6. Serve
- Let cool 2–3 minutes.
- Top with chives or hot sauce and enjoy.
Protein Estimate 💪
Per 2 cups (approx.):
- Eggs: ~12 g
- Bacon: ~6 g
- Cottage cheese + cheese: ~7 g
✅ Total: ~25 g protein
Whole batch (6 cups): ~70–75 g protein
