Egg Bread Base

October 12, 2023

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 options:

5g onion powder

10g garlic powder

15g caraway seeds (for Rye bread)

“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.

You can spread this mix out across Jumbo Muffin Tins, a Bundt pan, Loaf pan or Bar pan for a pizza crust or to slice it into squares.

Bake at 350 degrees for 30 minutes.

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

Makes 12 servings/muffins/slices/squares

Per serving

Protein 8.2g

Net Carbs 1.2g

Fat .1g

Egg Bread (Base Recipe)

Print 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, Bar pan with sides 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!