Cloud Bread Breakfast Sandwich
A fluffy and light breakfast sandwich featuring homemade cloud bread filled with creamy scrambled eggs, cheddar cheese, and optional turkey bacon for a satisfying low-carb meal.
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.