Scale

For the Cloud Bread:

4 large eggs, separated

1/2 teaspoon cream of tartar

2 ounces (about 1/4 cup) low-fat cream cheese, softened

1 teaspoon Italian herb seasoning (or preferred blend)

1/2 teaspoon sea salt

1/4–1/2 teaspoon garlic powder (adjust to taste)

For the Breakfast Sandwich Assembly (per sandwich):

1–2 cooked eggs (fried, scrambled, poached)

2 slices cooked bacon or sausage patty (ensure gluten-free)

1 slice cheese (cheddar, Swiss, provolone)

Optional toppings: sliced avocado, tomato, fresh spinach

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a bowl, beat the egg whites with cream of tartar until stiff peaks form.
In a separate bowl, mix the egg yolks with softened cream cheese, Italian herb seasoning, sea salt, and garlic powder until smooth.
Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the mixture.
Spoon the batter into rounds on the prepared baking sheet. Bake for 25–30 minutes, until golden and set. Allow to cool slightly.
For the sandwich, layer a slice of cloud bread with cooked egg, cheese, bacon or sausage, and any optional toppings. Top with another slice of cloud bread.

Keywords: cloud bread breakfast sandwich, gluten-free breakfast, keto sandwich, low-carb breakfast