Egg Bread Base

This Egg Bread is very versatile. You can make it savory or “sweet” and use it as is or in recipes. The key is a very dry bowl and whipping the egg whites to STIFF peaks! You can use a loaf pan, bundt pan or jumbo muffin tin (makes 12) for easy portioning! Chop it and toast it for croutons or make dollops as “crackers”. Check out the next recipe for a dressing/stuffing or the French Toast Recipe under the Breakfasts!
 
16oz egg white liquid
60g egg white powder
1.5g sea salt
 
Savory:
5g onion powder
10g garlic powder
 
“Sweet”:
10g cinnamon
5g nutmeg
 
Bring egg white liquid to stiff peaks in stand mixer using whisk attachment.
 
Mix dry ingredients together and slowly incorporate into peaks with mixer.
 
Bake at 350 degrees for 30 minutes.
Turn off oven when done and leave bread in the oven to cool.
 
Makes 12 servings/muffins
Per serving
Protein 8.2g
Net Carbs 1.2g
Fat .1g
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Egg Bread (Base Recipe)

This Egg Bread is very versatile. You can make it savory or “sweet” and use it as is or in recipes. The key is a very dry bowl and whipping the egg whites to STIFF peaks! You can use a loaf pan, Bundt pan or jumbo muffin tin (makes 12) for easy portioning! Chop it and toast it for croutons or make dollops as “crackers”. Check out the next recipe for a dressing/stuffing or the French Toast Recipe under the Breakfasts!

  • Author: Coach Lisa

Ingredients

Units Scale

16oz egg white liquid

60g egg white powder

1.5g sea salt

Instructions

Savory:

5g onion powder

10g garlic powder

“Sweet”:

10g cinnamon

5g nutmeg

Bring egg white liquid to stiff peaks in stand mixer using whisk attachment.

Mix dry ingredients together and slowly incorporate into peaks with mixer.

Bake at 350 degrees for 30 minutes.

Turn off oven when done and leave bread in the oven to cool.

Notes

Makes 12 servings/muffins

Per serving/muffin

Protein 8.2g

Net Carbs 1.2g

Fat .1g

Nutrition

  • Serving Size: 1 muffin
  • Fat: .1
  • Protein: 8.2

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