Cloud Bread
These are good, I actually found a different recipe, but it’s practically identical to this one. They turned out like intended, but I wish they didn’t taste so much like egg on their own. I was really hoping to find something that was more bread like for my morning toast. These do work really well for sandwiches and probably hamburgers.
Ingredients
3 large eggs, divided
⅛ tsp cream of tartar
3 tablespoons cream cheese or ⅓ cup fat free (or light) Greek yogurt
Instructions
Preheat oven to 300 degrees. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about ½" thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.
Ingredients
3 large eggs, divided
⅛ tsp cream of tartar
3 tablespoons cream cheese or ⅓ cup fat free (or light) Greek yogurt
Instructions
Preheat oven to 300 degrees. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about ½" thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.
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