Oopsie Rolls

Thanks to Oopsie Rolls, I don't even miss bread. I butter them and eat them with breakfast, use them for sandwiches, and eat them on hamburgers. You can add cheese and garlic and make garlic toast to go with your Italian meals. Make them ahead of time and store them in Ziplock baggies in the fridge or freezer. Just don't reheat them in the microwave! I let mine sit on the counter, if I remember, and if I don't then I throw them in a hot skillet for a few minutes and flip them until both sides are warm. The process seems a little complicated at first, but before long, you'll be whipping these out like it's nothing!

3 eggs, separated
3.5 oz. cream cheese
1 teaspoon baking powder
pinch of salt

Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and spray with cooking spray. Separate egg whites from egg yolks into two separate bowls. Add a pinch of salt to the egg whites and whip with hand mixer until stiff peaks form. Add cream cheese and baking powder to the egg yolks. Combine with hand mixer until well blended. Gently fold the eggs whites into the yolk mixture. Spoon into 6 or 8 equal dollops on the parchment-lined pan. Bake for 20 minutes.

Nutritional Information:
Calories: 89
Carbs: 2 g
Total Fat: 8 g
Protein: 4 g