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Light egg bread recipe

Light egg bread recipe

Light egg bread recipe

Gluten free substitute for bread.  Use in sandwiches, burgers, etc. 

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14 breads
Calories 45 kcal


  • 4 large eggs 
  • 4 tablespoons cream cheese
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder optional


  1.  Preheat oven to 300 degrees F.

  2. Line two baking sheets with parchment paper.

  3. Separate the eggs and place egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.

  4. Add cream of tartar to egg whites and whip with an electric mixer on high speed, until stiff peaks form. Set aside.

  5. Add cream cheese to egg yolks. Add salt and garlic powder, if using. Mix with an electric mixer until smooth.

  6. Slowly add egg yolk mixture to whipped egg whites and fold in gently with a spatula. Make sure there are no white streaks in the batter.

  7. Scoop batter with regular ice cream scoop onto prepared sheets. Gently spread into a circle. Note that the more you spread, the flatter the bread will be.

  8. Bake on the middle rack in preheated oven for 16 to 18 minutes OR until the bread is golden, slightly golden brown on top.

  9. Cool slightly on the sheet, then remove onto cooling rack to cool completely.

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