Baked Egg Bread
I’ve seen several versions of this recipe some with flour, some without. So I tried my own version, (My husband loves eggs) Either way, this is just a fancy baked omelet. So if you like eggs, this is for you, just add seeds, or whatever you prefer. It’s an easy alternative to baked bread!
1/3 cup liquid pure egg whites 1/4 cup GF all- purpose flour 1/2 teaspoon GF baking powder 1 whole egg 1/4 cup GF Greek yogurt 1/2 teaspoon baking soda
(optional, 1 tablespoon sunflower seeds, Chia seeds, etc. Your preference)
In small bowl whisk together flour and baking powder. In mixing bowl whip egg whites with mixer until foamy, about 30-40 seconds. Continuing to mix add slowly sprinkle in flour and baking powder, whole egg, yogurt and baking soda. Mix just until there are on more lumps. If you add seeds fold them in now.
Preheat oven to 375* F.
Pour egg mixture into 2 greased 6-7inch cast iron or nonstick skillets or pans. Dividing evenly, bake for 15 minutes or until lightly browned and crisp around the edges. When done remove from pans and let cool. Slice each in half and store in zip lock bag in fridge to reheat and eat later. Or fill with your favorites fold and serve. I filled mine with bacon tomato and avocado. Enjoy!