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Strawberry Shortcake Egg Bombs

A delightful dessert that pairs fluffy egg clouds with sweet strawberries and a dollop of whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 large large eggs
  • 1/4 cup sugar adjust based on sweetness preference
  • 1 tsp vanilla extract
Filling Ingredients
  • 1/2 cup strawberries, chopped use fresh strawberries for the best flavor
  • 1 cup shortcake biscuits, crumbled
Topping Ingredients
  • 1 cup whipped cream for serving
  • fresh strawberries for garnish optional, for extra presentation

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, crack the eggs and whisk them together until well blended. Add the sugar and vanilla extract, continuing to mix until you achieve a frothy texture.
  3. Lightly grease a muffin tin or use silicone molds.
  4. Gently fold the chopped strawberries and crumbled shortcake biscuits into the egg mixture.
Baking
  1. Pour the mixture into the prepared tin, filling each mold about two-thirds full.
  2. Place the muffin tin in the preheated oven and bake for about 12-15 minutes, or until the tops are golden and puffed.
  3. Once cooked, let the egg bombs cool briefly before gently removing them from the molds.
Serving
  1. Top each egg bomb with a generous dollop of whipped cream and garnish with a fresh strawberry.
  2. Serve warm and enjoy!

Notes

Consider using egg replacements for a vegetarian option. Store leftovers in an airtight container in the refrigerator for up to 3 days.