4 eggs, 2 oz of cream cheese, garlic powder, salt, & Italian seasoning to taste, & cream of tarter

Ingredients

• 4 large Eggs (separated into whites and yolks)
• 0.5 teaspoon Cream of Tartar (helps stabilize egg whites)
• 0.5 teaspoon Italian Seasoning (adds herb flavor to the yolk mixture)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 2 ounces Cream Cheese (softened, room temperature)
• 1 piece Frozen Burger Patty (optional, for serving with the buns)

Instructions

1. Separate Eggs

   Crack four large eggs and separate the whites into a large mixing bowl and the yolks into a small mixing bowl.

   Time: PT2M

2. Whisk Egg Whites

   Add ½ teaspoon cream of tartar to the egg whites and whisk on high speed until stiff peaks form – you should be able to turn the bowl upside down without the mixture spilling.

   Time: PT5M

3. Prepare Yolks

   To the yolks add ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and 2 oz softened cream cheese. Mix until smooth and fully incorporated.

   Time: PT3M

4. Fold Whites into Yolks

   Using a rubber spatula, gently drizzle a small amount of the whipped whites into the yolk mixture and fold. Continue adding the whites in batches, folding gently each time, until fully combined and the batter is light yellow.

   Time: PT5M

5. Shape Buns

   Line a baking sheet with parchment paper. Spoon the batter into 6 equal mounds (about 2‑3 tablespoons each) and gently shape them into bun‑like rounds.

   Time: PT3M

6. Bake Buns

   Place the baking sheet in a pre‑heated toaster oven at 300°F and bake for 18 minutes, or until the tops are lightly golden and the buns feel set.

   Time: PT18M

   Temperature: 300°F

7. Optional: Cook Burger Patty

   While the buns are baking, place a frozen burger patty in an air fryer set to 400°F and cook for 7 minutes, flipping halfway through.

   Time: PT7M

   Temperature: 400°F

8. Assemble and Serve

   Remove the buns from the oven, let cool 2 minutes, then split and fill with the cooked burger patty or any desired filling.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

6 g per bun

Carbohydrates

1 g per bun

Fat

4 g per bun

Fiber

0 g