Start your morning with a delightful twist on the classic breakfast sandwich by using cloud bread—a fluffy, light alternative to traditional bread. This sandwich combines soft, airy cloud bread with creamy scrambled eggs, melted cheddar cheese, and optional turkey bacon for a satisfying and low-carb breakfast treat.
The pillowy texture of the cloud bread perfectly complements the savory filling, making every bite deliciously comforting without the heaviness of regular bread. It’s a perfect way to fuel your day with protein and flavor while keeping things light and fresh.
- Cloud bread is exceptionally light and gluten-free, offering a unique sandwich base.
- The scrambled eggs and cheese create a creamy, savory filling that’s rich and satisfying.
- Optional turkey bacon adds a smoky, protein-packed layer without overpowering the sandwich.
Ingredients
- Eggs for Cloud Bread: Fresh large eggs separated to create fluffy, airy bread by whipping the whites and folding in yolks.
- Cream Cheese: Softened to blend smoothly with egg yolks, adding richness and moisture to the cloud bread.
- Cream of Tartar: Stabilizes the egg whites, helping them achieve stiff peaks for a perfect cloud bread texture.
- Salt for Cloud Bread: A pinch to enhance the flavor of the bread without overwhelming its delicate taste.
- Eggs for Filling: Whisked with milk to make gentle, fluffy scrambled eggs filled inside the sandwich.
- Milk: Added to eggs to create creamy softness when scrambling.
- Butter: Melts beautifully to cook the eggs gently while adding a rich, savory flavor.
- Cheddar Cheese: Melted inside the sandwich for a sharp, creamy contrast to the eggs and bread.
- Turkey Bacon (Optional): Cooked slices add a smoky, lean protein option to complement the sandwich.
- Salt and Pepper: Seasonings to taste, enhancing both the eggs and bread’s natural flavors.
- Fresh Herbs (Optional): Chopped chives or parsley to garnish, adding brightness and a pop of color.
Instructions
- Preheat Oven and Prepare Baking Sheet
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Set your oven to 150°C (300°F) and line a baking sheet with parchment paper. This low temperature gently cooks the cloud bread rounds, helping them to puff and set without browning too fast.
- Whip Egg Whites for Cloud Bread
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In a clean bowl, whisk egg whites with cream of tartar and salt until stiff peaks form. This airy foam is crucial for creating the light texture of cloud bread.
- Blend Egg Yolks and Cream Cheese
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In a separate bowl, mix the egg yolks with softened cream cheese until smooth and creamy. This adds moisture and richness to the bread’s structure.
- Fold Yolks Into Egg Whites
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Carefully fold the egg yolk mixture into the whipped egg whites until just combined. Overfolding can deflate the mixture, so gentle motion keeps the airiness intact.
- Shape and Bake Cloud Bread
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Spoon the mixture into four equal rounds on the prepared baking sheet. Bake for about 20 minutes until they turn golden and set firmly, then allow to cool slightly to maintain their shape and texture.
- Prepare Scrambled Eggs
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Whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat, then scramble the eggs gently until just set and still moist for creamy inside the sandwich.
- Assemble the Sandwich
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Layer the scrambled eggs, cheddar cheese, and turkey bacon (if using) between two pieces of cloud bread. Garnish with fresh herbs for a touch of flavor and color, then serve warm to enjoy the melty, fluffy textures.
- Ensure no yolk contaminates the egg whites to achieve the best rise in your cloud bread.
- Cloud bread is best eaten fresh but can be stored in the fridge for a few days to keep its texture.
- Feel free to customize the filling with different cheeses or protein alternatives to suit your taste.
Storage Tips
Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster to regain some fluffiness before assembling sandwiches.
Scrambled egg filling is best enjoyed fresh but can be refrigerated separately and reheated carefully to avoid drying.
Serving Suggestions
This sandwich pairs beautifully with a side of fresh fruit or a light green salad for a well-rounded breakfast or brunch.
Enjoy with a cup of hot coffee or your favorite morning tea to complement its mild, comforting flavors.
- Use room temperature eggs for easier separation and better whipping volume.
- When folding egg yolks into whites, use a gentle folding method to retain air and volume for fluffy cloud bread.
- Customize your sandwich by adding avocado slices or swapping turkey bacon for smoked salmon or grilled vegetables.
FAQs
- Can I make cloud bread gluten-free?
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Yes, cloud bread is naturally gluten-free as it contains no flour, making it a great option for gluten-sensitive diets.
- What if I don’t have cream of tartar?
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You can substitute lemon juice or white vinegar in an equal amount to stabilize the egg whites.
- Can I use other types of cheese?
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Absolutely! Mozzarella, Swiss, or pepper jack work well and add different flavors and textures to the sandwich.
- Is turkey bacon necessary?
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No, it’s optional. You can substitute with vegetarian bacon, ham, or simply omit to keep it meat-free.
- How long can I store cloud bread?
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Cloud bread keeps well for up to 3 days in the fridge when stored airtight but is best fresh for optimal fluffiness.
- Can I freeze cloud bread?
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Yes, you can freeze cloud bread for up to a month. Thaw in the refrigerator and reheat gently before using.
Cloud Bread Breakfast Sandwich
Equipment
- 1 oven preheated to 150°C (300°F)
- 1 baking sheet lined with parchment paper
- 1 mixing bowl for whisking egg whites
- 1 skillet nonstick for scrambling eggs
- 1 whisk for beating eggs
Ingredients
- 3 large eggs separated
- 3 tablespoons cream cheese softened
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 2 slices cheddar cheese or preferred cheese
- 2 slices cooked turkey bacon or vegetarian alternative optional
- Salt and pepper to taste
- Fresh herbs such as chives or parsley for garnish (optional)
Instructions
- Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper.
- Whisk egg whites with cream of tartar and salt in a clean bowl until stiff peaks form.
- Blend the egg yolks with softened cream cheese until smooth in a separate bowl.
- Gently fold the egg yolk mixture into the egg whites until just combined.
- Spoon the mixture onto the baking sheet to form 4 equal rounds.
- Bake for 20 minutes until golden and set, then cool slightly.
- While the cloud bread bakes, whisk together 2 eggs, milk, salt, and pepper.
- Melt butter in a nonstick skillet over medium heat and gently scramble the eggs until just set.
- Assemble sandwiches by layering scrambled eggs, cheese, and turkey bacon or vegetarian alternative between two pieces of cloud bread.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Ensure egg whites have no yolk for maximum rise.
- Cloud bread can be stored refrigerated for several days.
- Try different cheeses and fillings to vary flavors.
