Save to Pinterest My neighbor handed me a carton of eggs over the fence one Saturday morning and said something about cloud bread being magic. I was skeptical, honestly, because how could eggs and cheese become bread? But that afternoon, curiosity won, and I watched those egg whites climb into stiff, glossy peaks in my mixing bowl. The kitchen smelled like garlic and Parmesan before anything even hit the oven, and I knew I was onto something good.
I brought a batch to a potluck once, still warm in a tea towel, and watched three people argue over whether it was a souffle or a biscuit. Someone dunked a piece into tomato soup and declared it genius. By the end of the night, the basket was empty and my phone had four texts asking for the recipe.
Ingredients
- Large eggs, separated: The whites give you all that lift and cloud like fluff, while the yolks add richness, so make sure theyre fresh and at room temperature for the best volume.
- Cream of tartar: This is your secret weapon for stable, sky high egg whites that wont collapse when you fold them, and a little goes a long way.
- Grated Parmesan cheese: Use the real stuff, not the shelf stable kind, because it melts into the batter and adds a salty, nutty backbone that makes these taste like more than just air.
- Cream cheese, softened: It binds the yolk mixture and keeps everything tender, so let it sit on the counter for twenty minutes before you start.
- Garlic clove, minced: Fresh is non negotiable here because it blooms into the batter and fills your kitchen with that warm, toasty smell.
- Fresh chives and parsley, finely chopped: They add bright, grassy notes that wake up every bite, and I like to chop them together so the flavors marry.
- Dried oregano: Just a pinch brings in a hint of Italian comfort without overpowering the delicate egg base.
- Salt and freshly ground black pepper: Season with confidence because eggs need more salt than you think, and fresh pepper adds a little bite that balances the cream cheese.
Instructions
- Preheat and Prep:
- Set your oven to 300 degrees F and line a baking sheet with parchment paper so nothing sticks. This low and slow heat is what keeps the clouds from browning too fast or cracking.
- Whip the Egg Whites:
- In a spotless, dry bowl, beat the egg whites with cream of tartar until stiff peaks form and the bowl can tip without anything sliding. Any trace of yolk or grease will ruin the lift, so wipe everything down first.
- Mix the Yolk Base:
- In another bowl, whisk together the yolks, cream cheese, Parmesan, garlic, chives, parsley, oregano, salt, and pepper until smooth and creamy. It should look like a thick, fragrant paste.
- Fold Gently:
- Add the egg whites to the yolk mixture in three additions, folding with a spatula in slow, sweeping motions from the bottom up. You want to keep as much air in there as possible, so resist the urge to stir.
- Shape the Rounds:
- Spoon the batter onto the prepared sheet in six even mounds, about half an inch thick, leaving space between each. They wont spread much, so shape them how you want them to look.
- Bake Until Golden:
- Slide the tray into the oven and bake for 25 minutes, until the tops are golden brown and the edges feel set when you tap them. The smell will fill your house and make everyone wander into the kitchen.
- Cool and Serve:
- Let them cool on the pan for a few minutes before transferring to a plate. Serve them warm for the fluffiest, most cloud like texture.
Save to Pinterest One evening I made a double batch and froze half, then reheated a few in the toaster oven the next week. They crisped up on the edges and stayed soft in the center, and I ate two standing at the counter with a smear of pesto, feeling like Id just discovered a gluten free cheat code.
Flavor Variations You Can Try
I once stirred in a pinch of smoked paprika and chili flakes when I was out of oregano, and the clouds turned smoky and a little spicy, perfect with a bowl of black bean soup. You could swap the Parmesan for Pecorino Romano if you want something sharper, or fold in some crumbled feta and sun dried tomatoes for a Mediterranean twist. The base is so forgiving that it takes on whatever bold flavors you throw at it without losing that signature airiness.
Serving Suggestions
These are brilliant dunked into marinara or a creamy tomato bisque, where they soak up just enough sauce without turning soggy. I also love them topped with whipped feta and a drizzle of honey for a sweet and savory snack, or served alongside a cheese board as a gluten free alternative to crackers. Sometimes I tear one open and use it to scoop up scrambled eggs in the morning, which feels indulgent but is really just eggs on eggs.
Storage and Reheating
They keep in an airtight container in the fridge for about three days, though they lose a bit of their fluff and turn denser, almost biscuit like. Reheating them in a 300 degree oven for five minutes brings back some of that crisp exterior, or you can pop them in a toaster oven if youre in a hurry. Freezing works surprisingly well, just wrap each one individually in plastic wrap and thaw at room temperature before reheating.
- Store leftovers in a single layer so they dont squish and lose their shape.
- Reheat gently and avoid the microwave, which turns them rubbery and sad.
- Make extra and freeze half so you always have a quick snack or side on hand.
Save to Pinterest This recipe showed me that bread doesnt need flour to feel like comfort, just a little air and a lot of flavor. Keep a carton of eggs around and youll never be more than forty minutes away from something warm, savory, and surprisingly special.
Recipe Questions & Answers
- → Can I make cloud bread ahead of time?
Yes, you can prepare cloud bread up to 2 days in advance. Store in an airtight container at room temperature for best texture, or refrigerate for up to 4 days. Reheat in a 300°F oven for 5 minutes to restore crispness.
- → Why are my egg whites not forming stiff peaks?
Ensure your mixing bowl and beaters are completely clean and dry, as any grease or moisture prevents proper whipping. Use room temperature eggs and add cream of tartar to stabilize the whites. Avoid over-beating, which can cause the whites to become grainy.
- → Can I substitute the cream cheese with another ingredient?
Yes, you can use Greek yogurt, mascarpone, or ricotta cheese as alternatives. These substitutes will slightly alter the texture and flavor but will still produce a delicious, fluffy result.
- → How do I prevent the cloud bread from deflating?
Fold the egg whites into the yolk mixture very gently using a spatula, incorporating them in three separate additions. Avoid stirring or mixing vigorously, as this will deflate the air bubbles that create the signature light texture.
- → What can I serve with cloud bread savory toast?
Cloud bread pairs beautifully with marinara sauce, pesto, whipped feta, hummus, or herbed butter. It also complements soups, salads, and charcuterie boards, making it a versatile addition to any meal.
- → Is cloud bread keto-friendly?
Yes, cloud bread is an excellent keto-friendly option with only 1g of carbohydrates per serving. It's high in protein and healthy fats, making it ideal for low-carb and ketogenic diets.