
Quick Description:
This fluffy cloud casserole is soft, airy, and melt-in-your-mouth delicious — like a cross between soufflé and bread pudding, but completely keto! It’s made with simple, protein-packed ingredients and perfect for breakfast, meal prep, or a light dinner.
📏 Servings & Timing:
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Total Time: 40 minutes
- Servings: 6
- WW Points: Approx. 1–2 per slice
- Keto, Gluten-Free, Grain-Free, High-Protein
🧾 Ingredients List:
- 6 large eggs (room temp) 🥚
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/2 cup cream cheese (softened)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp garlic powder (optional)
- 1/2 cup shredded mozzarella or cheddar (optional for savory version)
🥣 Step-by-Step Instructions:
- Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease an 8×8 baking dish or glass casserole. - Separate Eggs:
Crack and separate egg yolks and whites into two bowls. - Mix Yolks & Base:
In the yolk bowl, whisk together Greek yogurt, cream cheese, salt, baking powder, and garlic powder until smooth. - Whip Egg Whites:
Beat egg whites with an electric mixer until stiff peaks form (like meringue). - Fold Gently:
Fold the whipped whites into the yolk mixture in batches — be gentle to keep it airy! - Bake:
Pour the fluffy batter into your prepared dish. Bake 25–30 minutes, or until golden brown and puffy. - Cool Slightly:
Let it cool for 5 minutes. The puff will deflate slightly (normal!), but it stays light and tender.
🔁 Substitution Tips:
- Use cottage cheese or ricotta instead of Greek yogurt
- Add chopped spinach, bacon, or herbs for flavor variety
- Make it sweet: omit garlic, add 1 tsp vanilla + a pinch of stevia
💡 Recipe Variations:
- Savory: Mix in shredded chicken or turkey + Italian seasoning
- Sweet: Add cinnamon, vanilla extract, and keto maple drizzle
- Cheesy: Sprinkle Parmesan on top before baking
🥑 Serving Suggestions:
- Serve warm with avocado and cherry tomatoes
- Great with a side of sausage or turkey bacon
- Enjoy as a high-protein toast replacement — top with cream cheese!
🧊 Storage & Make-Ahead Info:
- Fridge: Store covered for up to 3 days
- Freezer: Best eaten fresh, but can freeze slices (wrap tightly)
- Reheat: Toast or microwave in 30-second bursts
❓ FAQs:
Q: Why did it deflate?
A: Totally normal! It puffs from whipped egg whites and settles slightly when cooling.
Q: Can I make this dairy-free?
A: Try using dairy-free yogurt and cream cheese, but it may affect texture.
Q: Can I use this like sandwich bread?
A: Yes! It holds up great when chilled and sliced.
💬 Personal Story:
This was born out of my love for “cloud bread” but wanting something heartier and bake-and-forget friendly. It’s now my Sunday meal prep go-to — light, fluffy, and endlessly flexible!