Caveman Keto Weight loss through low carb cooking
Time to spice up the weekend breakfast! I’ve been wanting to make this for a while and I finally remembered at the same time that breakfast was ready to be made. Its been made many different ways by lots of different people. A fellow blogger on reddit makes a mean eggs in a cloud with a latin twist. This one is more good old keto bacon and cheese!
Here is the finished product. It turned out better than i could have hoped for. Perfect yolk and eggs.
Split the egg yolks between the egg whites and the yolk. Put the yolks into prep cups for later.
Brown some bacon bits. When they are done, transfer them to a paper towel and let the bacon grease drain off and let them cool.
Whip the eggs until they are stiff. I use my immersion blender which has a whipping attachment, immersion blender and a mini chopping attachment. Make sure these are really stiff, not just foamy, but very stiff.
I grated in some fresh Parmesan and threw in the bacon bits I cooked. Make sure the bacon bits are no longer hot or it will collapse the egg whites. Dry the bits off with paper towels before adding. Fold the ingredients together.
Once the ingredients are put together, form four mounds on the either a non stick silicon mat or parchment paper. Make a divot in the middle of the mounds. Bake at 350 degrees for 5 minutes until they have set.
Put a yolk in each mount. Top with salt and pepper. Bake until brown.
Finished Eggs in a Cloud! They were pretty damn good.
- Serves: 4
- Serving size: 1
- Calories: 98
- Fat: 7
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- 4 Large Eggs
- 2 Slices Bacon
- To Taste Salt, Pepper, Onion Powder, Garlic Powder
- 2 Tbsp Parmesan Cheese
- Split the egg yolks from the egg whites
- Cut up some bacon and cook for bacon bits
- Put the egg whites into a bowl and whip them until stiff
- Shred some Parmesan cheese into the egg whites and add the bacon bits
- Form the egg whites into four mounds on a silicon mat or parchment paper
- Bake the egg whites at 350 degrees until set, around 5 minutes
- Put an egg yolk in each mound
- Bake until the egg whites are brown
 Silpat Non-Stick Baking Mat These mats are great for working with sticky materials and for quick cleanup. Basically a reusable parchment paper that protects your regular baking sheets! Used in recipes such as eggs in a cloud. |
 Cuisinart Immersion BlenderThe Immersion Blender is another one of those items I thought would be completely worthless when I first got it. I knew you could make soups with it but I never imagined that you could whip up a chocolate mousse or even use its mini food processor to make homemade dressing! |
 Sur La Table Grater / ShakerThis little guy is super convenient to grate hard cheeses like Parmesan and bring to the table to serve. It’s less messy than a rotary cheese grater and it even has measurement marks on it! |
I’d like to thank you for the effort you;ve put in this wonderful website, I was so amused on how you and your wife manged to get so creative with all these recp.
could I ask you for a favor? could you make a post about how you store you food and give some tips?
I use to cook my eggs for the week but they tend to go bad and dull in taste.
thank you, and keep on the hard work. One more thing, since there isnt a lot of keto ppl on youtube, why dont you start you own? You have a good camera, not to mention the money you will get if you got sponsored .
Yeah, that’s a good question. My eggs are tasting weird the third day. They are also overcooked like greyish yolk.
Thanks for your wonderful recipes. I make your chili every week for lunch now! I love my crockpot 😛
So for eggs in a cloud, I didn’t eat them after the first day. I don’t think this is really the kind of recipe that can be premade for the entire week. I normally make either the muffins or the quiche for something long lastin.
I am so thankful I found your website! I can’t wait to try this recipe for some variation on breakfast. Is their a way to ZipList your recipes??
Advice for anyone trying this recipe, do not whip the eggs by hand it takes way too long. And do not use grated Parmesan cheese in a can. I did this and it collapsed my eggs. I spent more than an hour whipping by hand and nothing. I gave up and just made something else. “/
Yeah, you really need to machine blend it to get the right consistency. It takes a good 3-5 minutes with a decent KitchenAid.
Caveman,
I just wanted to say THANK YOU.
Thank you for this blog and for your wonderful recipes.
You are helping out a lot of people. You ROCK!
I made these this morning and they were wonderful! I shared them on my page 🙂 Thanks for the great idea!
I tried this recipe this morning. My eggs were whipped very stiff and i then added the cheese and cold cooked bacon. Whipped them into the eggs and the eggs instantly fell and went runny. Completely ruined 🙁 Spooned the egg whites into a cupcake pan and made small egg white cups. Maybe best to add to your recipe to add the additional ingredients at the end and do not mix in maybe just use as a topping unless I did something wrong?