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!
Ingredients
16oz egg white liquid
60g egg white powder
1.5g sea salt
Instructions
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. You may find a light spray of oil is helpful in removing it after it is cooled. If you use a glass or ceramic dish, consider placing it in a water bath for more even baking.
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
Find it online: https://yourleanlife.com/2023/10/egg-bread-base/