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!