Black Pepper, to taste - fresh cracked if possible
Preheat the oven to 450°F. Line a baking sheet with parchment paper and grease or spray with cooking spray. Set aside.
Separate the egg whites from yolks by placing the egg whites in large bowl and place the 4 yolks in separate small bowls.
Using either a stand or hand mixer, whip whites until stiff peaks form. Fold in the parmesan cheese, parsley/chives, bacon pieces and a pinch of salt.
Spoon the egg white mixture into 4 mounds on the parchment lined baking sheet. Using the back of the spoon, create a small dent or well in the center of each mound.
Bake for about 3-5 minutes. Remove egg whites from the oven and then gently place an egg yolk in the hole of each egg cloud. Season with salt and pepper.Bake for another 2-3 or until the eggs are set the way you like it. Serve with toast or eat them as they are for a great low-carb breakfast!