Sour Cream and Chive Egg Clouds

Name: Sour Cream and Chive Egg Clouds
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 8 large eggs, separated; 1/4 cup sharp white cheddar cheese, shredded; 1/4 cup sour cream; 1 teaspoon garlic powder; 2 chives, chopped - divided; 2 teaspoons salted butter

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These Sour Cream and Chive Egg Clouds are a delicious spin on your boring morning egg routine. They are light and fluffy, with the delicious flavors of sour cream, sharp white cheddar, and fresh chives. Serve them up with some crispy bacon, homemade breakfast sausage, or even all on their own. They only have 5 main ingredients and take less than 30 minutes to prepare.

2 baked egg clouds, topped with chives, on a white ceramic plate with a fork

Table of Contents show

Ingredient Notes

Ingredients for low carb sour cream and chive egg clouds

Eggs: The eggs in this Sour Cream and Chive Egg Cloud recipe are separated. That means that you separate the whites from the yolks. You can place all of the egg whites into one bowl, but you will want to keep each of the yolks separate. (More keto breakfast recipes)
Sour cream: I recommend using a full-fat sour cream for this recipe. (Check out this Creamy Herbed Bacon and Egg Skillet Recipe)
Sharp white cheddar cheese: I use a freshly shredded sharp white cheddar cheese in this recipe, but you can use any cheese you prefer. Some of my favorites are goat cheese, smoked mozzarella, gouda, or havarti. (Check out this Cheesy Flatbread Breakfast Pizza Recipe)
Chives: If you do not hav chives on hand, you can also use green onions. Dill is also delicious in this recipe.
Garlic powder: If you do not have garlic powder, you can also use dried minced garlic, or even fresh minced garlic.

Step By Step Instructions

large ceramic bowl full of egg white, surrounded by ramekins with separated egg yolks

How to make Sour Cream and Chive Egg Clouds

STEP 1: Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper. Separate the eggs, pouring the whites into a large mixing bowl, and the yolks into individual ramekins.

Large ceramic bowl filled with whipped egg whites with stiff peaks

STEP 2: Using an electric hand mixer, whip the egg whites until they are fluffy and stiff peaks have started to form.

ceramic bowl full of whipped egg whites with sour cream, cheese, and chives folded in

STEP 3: Using a rubber spatula, gently fold in the cheese, sour cream, garlic powder, and half of the chives.

mounds of whipped egg whites, with a yolk placed in the center of each one, on a prepared baking sheet

STEP 4: Spoon mixture into 8 separate mounds on the prepared baking sheet. Make a well in the center of each cloud. Gently pour a yolk into each well.

sour cream and chive egg clouds on a baking sheet lined with parchment paper

STEP 5: Bake for 6 minutes or until the clouds are golden brown on top and the yolks are set. Place a small amount of butter on top of each yolk. Top with remaining chives.

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to 3 days.
Change up the cheese: Mix and match any of your favorite cheeses in this recipe. Just make sure to gently fold it in to avoid deflating the eggs.
Add fresh herbs: This is delicious with additional chopped fresh herbs like dill and parsley mixed in.
Add some bacon: Fold in some crispy chopped bacon into the egg whites.

Frequently Asked Questions

What does it mean to separate eggs?

Separating eggs means to separate the yolks from the whites and use them each at different times during the cooking process. This is most commonly done so that they egg whites can be whipped.

How do I know when I have stiff peaks?

Whipping egg whites until they have stiff peaks will usually take 4 to 5 minutes. You will know that you have reached the right consistency when you remove the beaters from the eggs and it leaves a peak that holds its shape and gently curls, instead of just deflating back into the bowl.

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★★★★★

5 from 2 reviews

Author: Kyndra Holley
Total Time: 16 minutes
Yield: 4 Servings 1x
Diet: Gluten Free

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Ingredients

Scale

8 large eggs, separated
¼ cup sharp white cheddar cheese, shredded
¼ cup sour cream
1 teaspoon garlic powder
2 chives, chopped - divided
2 teaspoons salted butter

Instructions

Preheat oven to 450ºF. Line a rimmed baking sheet with a Silpat or parchment paper.
Separate the eggs, pouring the whites into a large mixing bowl, and the yolks into individual ramekins.
Using an electric hand mixer, whip the egg whites until they are fluffy and stiff peaks have started to form.
Using a rubber spatula, gently fold in cheese, sour cream, garlic powder, and half of the chives.
Spoon mixture into 8 separate mounds on the prepared baking sheet. Make a well in the center of each cloud. Gently pour a yolk into each well.
Bake for 6 minutes or until the clouds are golden brown on top and the yolks are set.
Place a small amount of butter on top of each yolk. Top with remaining chives.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Breakfast Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 Egg Clouds
Calories: 214
Fat: 16g
Carbohydrates: 2.3g
Fiber: 0g
Protein: 15g

Keywords: keto breakfast recipes, egg cloud recipes, creative egg recipes, low carb egg recipes, gluten free breakfast recipes, kid friendly keto recipes