Ingredients
Cooking spray
8 large eggs
2 oz. Parmesan, finely grated (about 1 c.)
Kosher salt
Freshly ground black pepper
Sliced fresh chives, for serving
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
305
ABOUT THE DISH
Looking for the easiest grab-and-go breakfast? Look no further than these ham and cheese egg cups. This low-carb breakfast comes together in no time—seriously, they're ready in less than 30 minutes! All you need is a muffin tin and 3 ingredients to create this filling, versatile breakfast.
Directions
Step 1
Preheat oven to 375°. Line a large baking sheet with parchment. Grease parchment with cooking spray.
Step 2
Separate egg whites and yolks, placing egg whites in a large bowl and yolks in a small bowl. Using a whisk or handheld mixer on medium-high speed, beat egg whites until stiff peaks form, about 3 minutes. Gently fold in Parmesan; season with salt and pepper.
Step 3
Spoon 8 mounds of egg whites onto prepared sheet. Gently press a spoon into the center to form nests.
Step 4
Bake egg whites until firm and set, 4 to 5 minutes.
Step 5
Carefully spoon an egg yolk into center of each nest; season with salt and pepper. Continue to bake until yolks are just set, 3 to 4 minutes more.
Step 6
Transfer cloud eggs to a platter. Top with chives.