Savory Sunrise Egg Clouds
Start your day radiantly or enjoy a satisfying, protein-rich snack with these Savory Sunrise Egg Clouds. Featuring a delightful combination of fluffy eggs, creamy cottage cheese, savory cheddar, and a Mediterranean touch of sun-dried tomatoes and oregano, these individual baked muffins are as delicious as they are easy to make. Perfect for meal prep, they keep well and can be enjoyed warm.
Servings 9
Equipment
- Standard 12-hole muffin pan (recipe yields 9 muffins)
- Large mixing bowl
- Whisk
- Spatula or spoon
- Sifter (optional, for flour and baking powder)
Ingredients
Eggs & Dairy:
- 9 large eggs
- 360 g approx. 1 ½ cups full-fat cottage cheese
- 75 g approx. ¾ cup shredded cheddar cheese
Vegetables & Aromatics:
- 6 tablespoons finely chopped scallions spring onions
- 45 g approx. ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
Dry Goods & Seasonings:
- 3 tablespoons all-purpose flour see Note 1 for Gluten-Free
- ¾ teaspoon baking powder
- ¾ teaspoon dried oregano
- ½ teaspoon fine sea salt
- Freshly ground black pepper to taste
For Pan Preparation:
- Approx. 1 ½ teaspoons unsalted butter or a light coating of olive oil / olive oil spray
Instructions
- Preheat your oven to 340°F (170°C; 150°C for fan-assisted ovens). Thoroughly grease 9 cups of a standard 12-hole muffin pan with your choice of butter or olive oil/spray.
- Combine Wet Ingredients: In a spacious mixing bowl, crack the eggs. Whisk them vigorously until they are uniformly smooth and slightly frothy.
- Incorporate Cheeses & Aromatics: To the whisked eggs, add the full-fat cottage cheese, shredded cheddar cheese, finely chopped scallions, finely chopped sun-dried tomatoes, dried oregano, fine sea salt, and a few grinds of black pepper. Stir these ingredients together with the whisk until everything is thoroughly combined and evenly distributed throughout the mixture.
- Add Dry Ingredients: In a small bowl, whisk together the all-purpose flour and baking powder. Sift this mixture over the wet ingredients. Using a spatula, fold just until no flour streaks remain (do not overmix). Be careful not to overmix, as this will help maintain a tender and fluffy final texture (see Note 2).
- Fill Muffin Cups: Carefully and evenly spoon the prepared egg batter into the 9 greased muffin cups. Aim to fill them about equally, usually two-thirds to three-quarters full.
- Bake: Transfer the muffin pan to the center rack. Bake for 35–40 minutes, until puffed and light golden and a skewer comes out clean -or the center of a muffin registers 165°F (74°C)-.
- Cool Before Serving: Remove the pan from the oven and cool in the pan for 10–15 minutes to set. Run a thin knife around each muffin before unmolding (see Note 3).
- Serve: Gently remove the muffins from the pan. These egg clouds are most delightful when served warm.
Notes
Gluten-Free Option: To make this recipe gluten-free, you can substitute the all-purpose flour with an equal amount of rice flour or a good quality gluten-free all-purpose flour blend. Also, ensure that your baking powder is certified gluten-free.
Mixing Technique: Overmixing after the flour is added can develop the gluten too much (if using wheat flour) and lead to denser muffins. A gentle hand ensures a light and airy outcome.
Importance of Cooling: These egg muffins are quite delicate when they first come out of the oven due to their high egg content and fluffy structure. The cooling time in the pan is crucial for them to firm up sufficiently. They will still be pleasantly warm and ready to eat after the cooling period. Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 5–7 minutes or in the microwave for 20–30 seconds. Freezing: These also freeze well. Once completely cooled, place them in a freezer-safe bag or container, separating layers with parchment paper if desired, for up to 3 months. Thaw them overnight in the refrigerator before reheating. Estimated Nutritional Information (per muffin, assuming 9 muffins):
Mixing Technique: Overmixing after the flour is added can develop the gluten too much (if using wheat flour) and lead to denser muffins. A gentle hand ensures a light and airy outcome.
Importance of Cooling: These egg muffins are quite delicate when they first come out of the oven due to their high egg content and fluffy structure. The cooling time in the pan is crucial for them to firm up sufficiently. They will still be pleasantly warm and ready to eat after the cooling period. Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 5–7 minutes or in the microwave for 20–30 seconds. Freezing: These also freeze well. Once completely cooled, place them in a freezer-safe bag or container, separating layers with parchment paper if desired, for up to 3 months. Thaw them overnight in the refrigerator before reheating. Estimated Nutritional Information (per muffin, assuming 9 muffins):
- Calories: ~172 kcal
- Protein: ~13.2 g
- Fat: ~10.7 g
- Carbohydrates: ~5.5 g
- Fiber: ~0.6 g
- Sugar: ~2.7 g