Egg & Cream Cheese Pan (Gluten‑Free Sandwich)
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.
Maker: Santiago Repetto
From: Instagram(view original)
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Ingredients
- 3 eggs
- 3 tbsp light cream cheese
- to taste salt
Instructions
- 1Separate the eggs, placing the whites in a clean bowl and the yolks in another.
- 2Whisk the egg whites until stiff peaks form.
- 3Gently fold the whipped egg whites into the yolks, light cream cheese, and salt using a spatula, employing enveloping motions to retain the air.
- 4Line a muffin tin with parchment paper.
- 5Preheat the oven to 392°F (400°F).
- 6Pour the batter into the prepared muffin tin, filling each cup evenly.
- 7Bake for about 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8Remove from the oven and let the pan cool slightly (about 5 minutes).
- 9Slice the baked egg‑cream cheese “bread” and assemble sandwiches with any desired fillings.
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Frequently asked questions
- How long does it take to make Egg & Cream Cheese Pan (Gluten‑Free Sandwich)?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Egg & Cream Cheese Pan (Gluten‑Free Sandwich) recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Egg & Cream Cheese Pan (Gluten‑Free Sandwich) recipe come from?
- It was shared by Santiago Repetto on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.