These rolls are light and soft, but they make a pretty sweet low-carb sandwich, if I must say. I often crisp these up in a hot skillet, then create a breakfast sandwich by adding a fried egg and a slice of cheese. It travels well, too!
Parmesan Oopsie Bread
1/8 tsp. baking soda
6 Tbs. sour cream
1/4 tsp. kosher salt
2 Tbs. grated Parmesan cheese
1/8-1/4 tsp. red pepper flakes
Preheat oven to 300 degrees F. Lightly spray a baking sheet with nonstick spray.
Separate the eggs, making sure no yolk gets into the whites. Place egg whites into a clean, non-greasy mixing bowl. Use an electric mixer to beat egg whites with baking soda until stiff.
In a large mixing bowl, whisk the yolks with sour cream, salt, Parmesan and red pepper flakes until smooth.
Using a spatula, carefully fold the beaten egg whites into the sour cream mixture.
Spoon 6 large mounds of prepared batter onto the prepared baking sheet. Use a spoon to gently press the top of each mound to flatten just slightly.
Bake 20-30 minutes, just until golden-brown on both the top and the bottom.
Cool a couple of minutes on the baking sheet, then transfer to a wire rack to cool. Once cooled, store bread in the fridge for up to 3 days.
Now You’re Cookin’