Cheddar Bay Egg Mounds
  • Breakfast & Desserts 2
  • breakfast
Cheddar Bay Egg Mounds
  • Breakfast & Desserts 2
  • breakfast
Servings:

Ingredients

Prep
  • none needed
On Cooking Day
  • 6 eggs separated
  • 2/3 C shredded cheddar cheese
  • 1/4 t garlic powder
  • 1/4 t parsley flakes
  • salt and pepper to taste

Instructions

To Assemble
  1. Assemble when ready to cook.
To Cook
  1. Separate egg yolks from egg whites (save egg yolks for later).
  2. Beat egg whites with mixer on high speed until stiff peaks form (3-4 minutes).
  3. Fold in remaining ingredients (except egg yolks).
  4. Line baking sheet with parchment paper. Spoon egg white mixture into 6 mounds on parchment (for a serving size of 6).
  5. Make a well in the center of each mound.
  6. Bake at 450 degrees for 3 minutes.
  7. Add egg yolk to the center of each mound. Bake for another 2-3 minutes, or until yolk is set.

Ingredients

Prep
  • none needed
On Cooking Day
  • 6 eggs separated
  • 2/3 C shredded cheddar cheese
  • 1/4 t garlic powder
  • 1/4 t parsley flakes
  • salt and pepper to taste

Instructions

To Assemble
  1. Assemble when ready to cook.
To Cook
  1. Separate egg yolks from egg whites (save egg yolks for later).
  2. Beat egg whites with mixer on high speed until stiff peaks form (3-4 minutes).
  3. Fold in remaining ingredients (except egg yolks).
  4. Line baking sheet with parchment paper. Spoon egg white mixture into 6 mounds on parchment (for a serving size of 6).
  5. Make a well in the center of each mound.
  6. Bake at 450 degrees for 3 minutes.
  7. Add egg yolk to the center of each mound. Bake for another 2-3 minutes, or until yolk is set.
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