Savory Breakfast Egg Clouds

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

30 min

GLUTEN FREE

YES



These savory egg clouds combine some of our favorite breakfast ingredients: eggs, breakfast sausage, potatoes and cheese.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
1 medium russet potato, diced
2 tablespoons olive oil
1 (12 oz) package Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
6 egg whites, yolks reserved
1/4 teaspoon cream of tartar
1/3 cup chopped green onion, plus extra for garnish
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked crisp and crumbled 
1/3 cup grated parmesan cheese
1/4 cup shredded sharp cheddar cheese
Sour cream, optional
Salsa, optional
 
DIRECTIONS
For filling, sauté potatoes in olive oil until tender. Add ground sausage and sauté until cooked through. Set aside

For egg clouds, preheat oven to 450˚F. Beat egg whites and cream of tartar until stiff peaks form. Fold in onion, bacon and parmesan cheese. 

Scoop 6 large spoonful’s of egg whites onto parchment lined baking sheet. Using spoon, make a well in the center of each cloud. Bake for 3 minutes. Remove from oven and fill well with generous spoonful of filling.

If desired, add egg yolk on top of filling. Return to oven for 2 minutes, or until yolk is cooked to desired doneness and filling is heated through. Remove and sprinkle with shredded cheddar. Garnish with additional chopped green onion, sour cream and/or salsa. Serve immediately.  
 

Ingredients

Directions

1 medium russet potato, diced
2 tablespoons olive oil
1 (12 oz) package Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
6 egg whites, yolks reserved
1/4 teaspoon cream of tartar
1/3 cup chopped green onion, plus extra for garnish
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked crisp and crumbled 
1/3 cup grated parmesan cheese
1/4 cup shredded sharp cheddar cheese
Sour cream, optional
Salsa, optional
 
For filling, sauté potatoes in olive oil until tender. Add ground sausage and sauté until cooked through. Set aside

For egg clouds, preheat oven to 450˚F. Beat egg whites and cream of tartar until stiff peaks form. Fold in onion, bacon and parmesan cheese. 

Scoop 6 large spoonful’s of egg whites onto parchment lined baking sheet. Using spoon, make a well in the center of each cloud. Bake for 3 minutes. Remove from oven and fill well with generous spoonful of filling.

If desired, add egg yolk on top of filling. Return to oven for 2 minutes, or until yolk is cooked to desired doneness and filling is heated through. Remove and sprinkle with shredded cheddar. Garnish with additional chopped green onion, sour cream and/or salsa. Serve immediately.