I’m always looking for new ways to get my kids to eat eggs. We eat A LOT of them and it can get boring if you don’t ever stray from scrambled. If you haven’t come across Oopsie Rolls on the internet yet, where you been?!? They’re made with eggs, cream cheese, salt, and cream of tartar. I think somebody was experimenting with low-carb bread replacement recipes and accidentally created this. A happy oopsie. They don’t really taste like bread. They’re a little bit spongy, a little bit fluffy, very light, and neutral tasting. But they’re good and a nice alternative to blood-sugar-spiking bread products. Use them for sandwiches, wraps, or roll-ups. I’ve made breakfast grilled cheeses with them (kind of an inside-out egg mcmuffin) or filled them with sausage links or bacon for a breakfast roll-up/wrap.
There’s no limit to what you can do with them. They’re good for any meal, not just breakfast. Fill them with your favorites like: bacon, sausage links, cheese, avocado, grilled veggies, lunch meat, and hot dogs (I love them with sauteed onions!). Or use them as sandwich bread or hamburger buns. There are several versions of this recipe circulating the internet but I used the one from here. I typically double the recipe. Enjoy!
- 3 large eggs
- 3 ounces organic, full-fat cream cheese (cold and cubed)
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper or silpat sheet. Separate the egg yolks from the whites. I put the whites into my stand mixer bowl and the yolks into a small bowl. Add the cream of tartar to the egg whites. Mix until fluffy and stiff (this is much easier to do with a stand mixer but can be done with a handheld mixer and some patience). Carefully transfer the fluffy whites to a separate bowl. Put the egg yolks, cream cheese, and salt into the mixing bowl and beat until smooth. Turn off the mixer and use a soft spatula to incorporate the fluffy egg whites (by hand) into the yolk mixture a little at a time. Use a folding technique to blend the yolk and white mixtures together. Do this slowly and carefully (you don’t want to defluff the egg whites with too much stirring action!). Once fully incorporated, spoon 6 large mounds of the mixture onto the baking sheet. Bake for 30-40 minutes, or until golden brown. Store leftovers in a Ziploc (leave slightly open) in the fridge for a few days.
Check out this post for another way my kids like to eat eggs!