Egg & Cream Cheese Pan (Gluten‑Free Sandwich)
- 25 min
- Serves 3
- 3 ingredients
10 minutes to prep, 15 to cook. A quick, gluten‑free egg and cream cheese pan that bakes into a fluffy, low‑carb “bread” perfect for sandwiches. The airy batter creates a golden, sandwich‑ready base that pairs well with any savory fillings.
Free. No account needed.
Method
Separate the eggs, placing the whites in a clean bowl and the yolks in another.
Whisk the egg whites until stiff peaks form.
Kitchen notes · Added by ReelsMeals: The whites hold stiff peaks. Use a clean bowl for whipping.
Gently fold the whipped egg whites into the yolks, light cream cheese, and salt using a spatula, employing enveloping motions to retain the air.
Kitchen notes · Added by ReelsMeals: The batter remains airy and evenly combined. Fold with broad, gentle strokes.
Line a muffin tin with parchment paper.
Preheat the oven to 400°F (400°F).
Pour the batter into the prepared muffin tin, filling each cup evenly.
Bake for about 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Kitchen notes · Added by ReelsMeals: The tops are golden and a toothpick comes out clean. Check the center of a muffin cup.
Remove from the oven and let the pan cool slightly (about 5 minutes).
Slice the baked egg‑cream cheese “bread” and assemble sandwiches with any desired fillings.
Tips while you cook
- Separate eggs cleanly
- Place egg whites and yolks in separate bowls before whisking.
- Fold gently to keep air
- Use enveloping motions when folding whipped whites into yolks, cream cheese, and salt.
- Cool briefly before slicing
- Let the baked pan rest about 5 minutes before cutting into slices.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Santiago Repetto made this.
The recipe comes from Santiago Repetto’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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