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

Sour Cream and Chive Egg Clouds

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


  • 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


  1. Preheat oven to 450ºF.  Line a rimmed baking sheet with a Silpat or parchment paper.
  2. Separate the eggs, pouring the whites into a large mixing bowl, and the yolks into individual ramekins.
  3. Using an electric hand mixer, whip the egg whites until they are fluffy and stiff peaks have started to form.
  4. Using a rubber spatula, gently fold in cheese, sour cream, garlic powder, and half of the chives.
  5. 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.
  6. Bake for 6 minutes or until the clouds are golden brown on top and the yolks are set.
  7. 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


  • 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