A unique and delicious alternative to eggs and toast! That’s no biscuit under there, just whisked up egg whites! Only 208 calories for 2 eggs![This recipe was originally posted March 5, 2016 but was updated on May 2, 2020 with better images!]
Helloooooo weekend!!! Reason #131,547,936 that I LOVE weekends is having time to make a beautiful, nutritious breakfast! I am a night owl, I don’t drink caffeine, so I am not a morning person. At all. So during the workweek breakfast is pretty much a necessity to wake me up, but I have zero energy to put into making anything that isn’t my normal cinnamon raisin toast.
So on the weekends, I love taking the time to whip up an extra special breakfast. Recently I made eggs in a hole for the first time. One of my favorite breakfasts is having a piece of toast or english muffin to dip into an over easy egg, so this dish was an obvious hit with me. But it was full of butter and cheese and over 300 calories for just a piece of toast and one egg! While this isn’t a terribly high calorie count for breakfast, I felt like it was a lot of empty calories and that I could do better. That inspired me to try to find a recipe that gave me all of the taste of cheesy eggs and toast, but with less of the calories!
Allow me to introduce you to the cheddar bay egg fluffs (AKA nests). Inspired by those warm, tasty cheddar bay biscuits (you know, the ones from Red Lobster that everyone devours), Jennifer from Mother Thyme has created a real winner of a breakfast here, guys!
Cheddar Bay Egg Fluffs
208 calories for 2 eggs
There are no biscuits needed, the egg whites make up the fluffy, cheddar bay biscuit-esque base. Crazy, right?? If you haven’t made this before, prepare to have your mind blown by what happens to egg whites when you whisk them.
You want to start by preheating your oven to 450 degrees and then separating the egg yolks from the egg whites. Place each yolk into its own small bowl or ramekin and add egg whites together in a small mixing bowl. Today’s breakfast was just for me so I only used 2 eggs in this recipe. Be sure to increase the cheese and seasonings if you’re treating others to breakfast!
Next, whisk the egg whites on high with an electric mixer for about 3-4 minutes. The egg whites will transition from a soapy like appearance, into a thick, stiff, mixture that almost looks like icing. Don’t eat it. Its the opposite of icing. But it looks pretty cool!Once the egg whites are nice and thick, add in 1/8 cup of shredded sharp cheddar cheese, 1/8 tsp of dried parsley and garlic powder, and a dash of pepper. Fold ingredients in carefully.Spoon the ‘biscuits’ onto a baking sheet lined with parchment paper, or with foil sprayed generously with cooking spray. (I was fresh out of parchment paper after making spaghetti squash florentine last week…time to hit the grocery store!) Create a small indent in the top of each ‘biscuit’ and bake for 3 minutes.Remove the ‘biscuits’ after 3 minutes and carefully add an egg yolk to each one.Continue to bake for an additional 3-4 minutes, or until yolks are desired consistency. Top with a little extra parsley and serve immediately.
ENJOY!! These cheddar bay egg fluffs are so fun to make and such a unique and yummy breakfast! Next time I plan to pair them with a side of ham or turkey sausage! 🙂
A unique and delicious alternative to eggs and toast! That’s no biscuit under there, just whisked up egg whites! Only 208 calories for 2 eggs!
- 2 large eggs
- 1/8 cup shredded cheddar cheese (I used Giant Eagle brand)
- 1/8 tsp dried parsley
- 1/8 tsp garlic powder
- Fresh ground pepper, to taste
- Preheat oven to 450 degrees.
- Separate 2 egg yolks and egg whites. Place each yolk into its own small bowl or ramekin and add egg whites together in a small mixing bowl.
- Whisk egg whites with an electric mixer on high for 3-4 minutes, until whites appear stiff and forms into peaks.
- Fold in 1/8 C shredded cheddar cheese, 1/8 tsp parsley, 1/8 tsp garlic powder and fresh pepper to taste.
- Line a baking sheet with parchment paper (or foil sprayed generously with cooking spray) and spoon two ‘biscuits’ onto sheet.
- Create a small indent into each ‘biscuit.’
- Bake for 3 minutes, then remove from oven and carefully add a yolk to each ‘biscuit.’
- Bake for an additional 3-4 minutes, or until yolk is desired consistency. Top with extra parsley and serve immediately.
- Enjoy! 🙂
See post notes for step by step image instructions!
Keywords: low carb breakfast, keto breakfast, low calorie, easy, kid-friendly cooking
**Recipe adapted from Mother Thyme (I lovingly refer to them as fluffs instead of nests simply because I wanted to use the word fluff in a recipe name 🙂 )
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
PS: Since I want my blog to be about learning and improving, I wanted to include one of my original images, next to an updated image. Thank you to the Pinch of Yum Food Photography Ebook for these lessons!