A unique and delicious alternative to eggs and toast — there’s no biscuit under there, just whipped egg whites. Only 208 calories for 2 eggs!
[This recipe was originally posted March 5, 2016 and updated May 2, 2020 with improved photos]
I love weekends because they give me time to make a special, nutritious breakfast. I’m not a morning person during the workweek, so weekday breakfasts are usually simple. On the weekend I enjoy taking extra time to create something a little different — something that feels indulgent but isn’t loaded with empty calories.
One weekend I tried “eggs in a hole” and loved the idea of dipping toast into a runny yolk, but traditional versions rely on lots of butter and cheese. Inspired to keep the flavor but cut down calories, I discovered Cheddar Bay Egg Fluffs (also called nests). These are inspired by the buttery cheddar bay biscuits many of us crave, but the base is made from whipped egg whites instead of dough. The result is light, cheesy and surprisingly satisfying.
Cheddar Bay Egg Fluffs
208 calories for 2 eggs
The magic happens when egg whites are whipped to stiff peaks — they become airy and biscuit-like, providing a fluffy base to cradle an egg yolk. If you haven’t tried whipping egg whites before, prepare to be amazed at the volume and texture they develop.
Begin by preheating your oven to 450°F (232°C). Separate the eggs so that each yolk sits in its own small bowl or ramekin; combine the whites in a mixing bowl. This recipe uses two eggs, which yields two fluffs. Increase the cheese and seasonings proportionally if you make more.
Whip the egg whites on high with an electric mixer for about 3–4 minutes, until they form stiff peaks and resemble a thick frosting in texture. Once the whites are stiff, gently fold in 1/8 cup shredded sharp cheddar, 1/8 teaspoon dried parsley, 1/8 teaspoon garlic powder, and a pinch of fresh ground pepper. Fold carefully to maintain the airiness of the whites.
Spoon the mixture onto a baking sheet lined with parchment or foil lightly sprayed with cooking spray. Shape two mounds and create a shallow indent in the center of each to hold the yolk. Bake for 3 minutes to set the exterior.
Remove the sheet briefly and carefully add a reserved egg yolk into each indent. Return to the oven and bake an additional 3–4 minutes, or until the yolks reach your preferred doneness. Finish with a sprinkle of extra dried parsley and serve immediately.
These cheddar bay egg fluffs make a fun, lighter weekend breakfast. They pair nicely with a side of ham or turkey sausage if you want extra protein.
Recipe Card
Cheddar Bay Egg Fluffs
- Author: Caitlin
- Prep Time: 5 mins
- Cook Time: 6 mins
- Total Time: 11 mins
- Yield: 2 ‘biscuits’
- Category: Breakfast
- Method: Whipped, Baked
- Cuisine: American
- Diet: Low Calorie
Description
A light, cheesy alternative to traditional biscuits and toast made from whipped egg whites. These fluffs hold an egg yolk in the center and clock in at about 208 calories for two eggs.
Ingredients
- 2 large eggs
- ⅛ cup shredded cheddar cheese
- ⅛ tsp dried parsley
- ⅛ tsp garlic powder
- Fresh ground pepper, to taste
Instructions
- Preheat oven to 450°F.
- Separate the egg yolks and whites. Place each yolk in its own small bowl or ramekin and combine the whites in a mixing bowl.
- Whisk the egg whites with an electric mixer on high for 3–4 minutes, until stiff peaks form.
- Gently fold in ⅛ cup shredded cheddar, ⅛ tsp dried parsley, ⅛ tsp garlic powder and fresh ground pepper to taste.
- Line a baking sheet with parchment or use foil sprayed with cooking spray. Spoon two mounds of the whipped mixture onto the sheet.
- Create a shallow indent in the center of each mound.
- Bake for 3 minutes, then remove and carefully place a yolk into each indent.
- Return to the oven and bake 3–4 more minutes, or until yolks reach desired doneness. Top with extra parsley and serve immediately.
Notes
See the step-by-step photos above to follow the process visually. Adjust cheese and seasonings if scaling the recipe up.
Recipe adapted from Mother Thyme — I affectionately call them “fluffs” instead of “nests” because I liked the name.
Did you try them? Did they make the cut or crumble for you? Leave a comment with any tweaks or serving ideas — they pair well with ham or turkey sausage for a heartier breakfast.
Below are a pair of photos showing an original image and a later updated image, reflecting my progress in food photography.
