Parmesan Oopsie Bread

oopsie-bread
These rolls are light and soft, but they make a pretty sweet low-carb sandwich, if I must say. I often crisp these up in a hot skillet, then create a breakfast sandwich by adding a fried egg and a slice of cheese. It travels well, too!

Parmesan Oopsie Bread

3 eggs
1/8 tsp. baking soda
6 Tbs. sour cream
1/4 tsp. kosher salt
2 Tbs. grated Parmesan cheese
1/8-1/4 tsp. red pepper flakes
Preheat oven to 300 degrees F. Lightly spray a baking sheet with nonstick spray.
Separate the eggs, making sure no yolk gets into the whites. Place egg whites into a clean, non-greasy mixing bowl. Use an electric mixer to beat egg whites with baking soda until stiff.
In a large mixing bowl, whisk the yolks with sour cream, salt, Parmesan and red pepper flakes until smooth.
Using a spatula, carefully fold the beaten egg whites into the sour cream mixture.
Spoon 6 large mounds of prepared batter onto the prepared baking sheet. Use a spoon to gently press the top of each mound to flatten just slightly.
Bake 20-30 minutes, just until golden-brown on both the top and the bottom.
Cool a couple of minutes on the baking sheet, then transfer to a wire rack to cool. Once cooled, store bread in the fridge for up to 3 days.

Now You’re Cookin’
Chef Alli

 
 
 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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Sorry for the loss of your mother. Prayers to the family.

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