Separate egg whites from egg yolks. To ensure no egg yolk gets into the white, separate each white into an empty bowl first, then transfer to a bowl containing all 4 egg whites. Each yolk should be placed in its own individual bowl for easy assembly.
Allow whites to sit at room temperature for 20 minutes.
Cook up some bacon. Set on a paper towel after cooking to absorb excess grease. Allow to cool then crumble into small pieces.
In a clean bowl, whip egg whites with an electric mixer (or by hand if you’re a beast) until they form stiff peaks (when you pull the mixer out, the whites form points that do not bend over). Do not go past this point.
Gently fold shredded pepperjack cheese and bacon into egg whites.
Spoon 4 even mounds onto a parchment paper-lined cookie sheet, then make a well in the center of each.
Bake whites at 450 degrees F for 3 minutes.
Remove from oven and gently place a yolk in each well. Return to oven and continue cooking for 3 minutes.
If these moderate-sized clouds don’t cut it for you, make even bigger clouds by using more whites than yolks.NUTRITION: 213 calories, .6 g carbs, 16 g fat, 14.2 g protein, 580 mg sodium (per 1/4 recipe)
Recipe from Live Eat Learn at https://www.liveeatlearn.com/eggs-in-clouds-with-a-zing/.