Protein buns..anyone want a sandwich?

Basic Buns 6 egg whites 4 egg yolks 6 Tbls. sour cream (can also used softened cream cheese) 2 pkgs. Splenda (can omit) 1/4 teas. cream of tartar pinch of salt Beat egg whites & cream of tartar until very stiff. Turn bowl upside down and if the whites don't slide, they are stiff enough. In a small bowl mix together the other ingredients. Gently fold the yolk mixture into the whites. Rubber spatula works best. Generously spray a non-stick *crown muffin pan* with Pam. Fill the indents evenly. Bake for about 30-40 minutes (give or take) at 300. These may puff up while in the oven, but don't be surprised when they fall quite flat when you remove them. Remove onto a plate and let cool. Put in a plastic bag after it has cooled. (I poke holes in a ziploc bag to keep them from getting sticky and I store them in the fridge). The above recipe will make 2 pans full (12 total) ~ can be halved. ------------------------------------------- * Parmesan Buns * To the Basic recipe, add in with the yolk mixture: 1/4 cup grated (powdered) Parmesan Cheese 1 teaspoon granulated garlic any other spices you may like When you form them, sprinkle on dehydrated minced onions and bake as above. They really taste more like 'onion buns'. --- * Sweet Cinnamon Buns * To the Basic recipe, add in with the yolk mixture: 3-4 packets Splenda (equals 6-8 tsp sugar) 1 teaspoon cinnamon (or to taste) Bake as above. These are great for making french toast with, or spreading some sweetened cream cheese 'frosting' on top. Sweet Cinnamon Spread 1 8 oz package cream cheese 3 TBS cream to thin (or more as desired) 1/4 tsp fructose 1 tsp Splenda (or preferred sweeteners) cinnamon to taste (I used quite a bit, didn't measure) mix all ingredients together and enjoy! ankris @ SS site Deb's notes ~ I use more cream to thin to get it to a good spreading consistency. I use all Splenda, no fructose. We like this on the 'cinnamon buns' ------ *Freezing the Buns* Thank you to Nanz and KnottyKitty. They froze them in a ziploc bag and reported that when thawed, were just fine. ------------------------------------------ *Egg Beaters* These recipes will work substituting EBs for the egg yolks ~ Thanks cat!!

These are really yummy! I used to live on them when I was on Atkins!

I agree! They travel well too. We would make them and fill them with chicken, lettuce, tomato and mayo and wrap them in saran. Took them in a cooler to an amusement park and just went out to the car for lunch. I do low carb, so it is nice to have a sandwich. Jenn