Egg clouds are baked mounds made from whipped egg whites folded into a yolk mixture of spinach, chopped artichoke hearts, cream cheese and mozzarella. The whites give them a light, airy texture, and the cheeses keep the centers creamy. The whole recipe takes 30 minutes, with 10 minutes of prep and 20 in the oven.
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Each cloud has 3 grams of carbohydrates, so they suit a low-carb breakfast. The card lists 4 servings, and the steps make about 6 to 8 mounds.
Ingredients
- Eggs (4 large): separated. The whites are whipped, the yolks go into the filling.
- Fresh spinach (1 cup, chopped): adds green color.
- Canned artichoke hearts (1 cup, drained and chopped): they give the clouds their artichoke flavor. Chop them into bite-sized pieces so they spread evenly.
- Cream cheese (1/2 cup, softened): makes the yolk mixture creamy and rich.
- Shredded mozzarella (1/2 cup): melts and gives a little stretch.
- Garlic powder and onion powder (1/4 teaspoon each), salt and pepper: the seasoning.
- Fresh parsley (optional): sprinkled on at the end for color.
Getting the Clouds to Rise
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Separate the eggs and put the whites in a clean, dry bowl. A clean, dry bowl matters here, because it is what lets the whites whip to peaks.
Beat the whites with an electric mixer on high speed until stiff peaks form, which takes about 3-5 minutes. In a second bowl, stir the yolks together with the spinach, artichokes, cream cheese, mozzarella, garlic powder, onion powder, salt and pepper until well combined.
Fold the whites into the yolk mixture gently. Overmixing knocks out the air and gives you denser clouds. Scoop mounds onto the baking sheet and bake for 15-20 minutes, until the tops are golden brown and the clouds are set. Let them cool slightly before serving.
Small Things That Help
- Room-temperature ingredients: take the cream cheese and eggs out about 30 minutes ahead. They mix more easily and give a smoother batter.
- An electric mixer: a handheld or stand mixer beats the whites to stiff peaks. A whisk can do it, but it takes a lot of arm work.
- Parchment: keeps the clouds from sticking. A silicone baking mat also works.
- Bowls: glass or stainless steel are easy to clean.
Variations
- Bacon: mix in crumbled bacon for a smoky, savory twist.
- Other greens: kale or Swiss chard can replace the spinach.
- Jalapeños: add diced jalapeños for heat.
- Other cheeses: feta, cheddar or pepper jack can stand in for the mozzarella.
What to Serve with Them
- Sliced avocado with lime: a squeeze of lime brightens the creamy slices.
- Mixed greens: dressed with olive oil and a splash of vinegar, as a light contrast to the rich clouds.
- Herbal tea or black coffee: both are low in carbs.
Nutrition per Cloud
One cloud has about 210 calories, 17 grams of fat (8 grams saturated), 3 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar, 12 grams of protein and 300 milligrams of sodium.
FAQ
Can I make egg clouds ahead of time?
You can mix the yolk filling the night before and refrigerate it. Fold in the beaten egg whites right before baking so the clouds stay fluffy.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat them in the oven or microwave.
Can I freeze them?
Yes. Let them cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Spinach Artichoke Egg Clouds: Delightfully Simple Recipe
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean bowl and set the yolks aside.
Using an electric mixer, beat the egg whites on high speed until stiff peaks form. This should take about 3-5 minutes.
In another bowl, mix the egg yolks, chopped spinach, chopped artichoke hearts, cream cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper until well combined.
Gently fold the egg whites into the yolk mixture, being careful not to deflate the egg whites.
Scoop the mixture onto the prepared baking sheet, forming cloud-like mounds. You should have about 6-8 mounds.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the clouds are set.
Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
For added flavor, mix in some crumbled bacon or diced jalapeños.
Substitute the spinach with kale or Swiss chard for a different taste and texture.
Nutrition
| Serving Size | 1 cloud |
|---|---|
| Calories | 210 calories |
| Sugar Content | 1g |
| Sodium Content | 300mg |
| Fat Content | 17g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 12g |
| Cholesterol Content | 200mg |