Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Separate the eggs, placing the egg whites in a large bowl for mixing, and the egg yolks in a separate bowl or container (be careful not to let them mix--they need to be separated for later use).
Use a mixer with a whisk attachment to whisk the egg whites until stiff peaks form.
Use a spatula to fold in the shredded cheese.
Spoon the whites into 4 equal sized mounds onto your lined baking sheet. Use a spoon or spatula to create a shallow hole in the middle of each egg white (large enough for the egg yolk to rest later). Sprinkle with the seasoning of your choice.
Bake for 2 minutes, and then add your separated egg yolks into the center of each egg white. Return to the oven and bake until the egg yolk is set (3-5 minutes).
Enjoy immediately! My family enjoys it on buttered toast with avocado, spinach and hot sauce.
Try folding in bacon crumbles, chives, red pepper flakes, thyme, parsley or anything else you'd like to the egg white mixture.