... or just plain weird? 

(I've never made this)  

Oopsies

6-8 depending on size 

3 eggs

3.5 oz cream cheese 

Pinch of salt

1/2 tsp baking powder (can be excluded)

1 1/2 tsp  psyillium seed husks (this is specifically why I posted as it said can be hard to process for people with "gastric issues" 

Separate eggs, beat egg whites and salt until stiff peaks 

Mix yolks and cream cheese. Add husks and baking powder. 

Fold yolk mix into whites.

 Make 6-8 circles on baking sheet 

Bake at 300° for 25 until golden brown

 Thoughts?  

I just Googled it and it looks like some people take this stuff as a laxative,  since it's a natural fiber source.  I wouldn't recommend eating it in bulk,  but do we really eat anything in bulk now?  

But,  good thing is that if you get a little backed up,  you could just eat this. 

Bariatric Family Friendly Recipes is a Facebook Group that has lots of good recipes .... but you have to compute the ingredients to get the "calorie/carb/protein numbers.  I generally "import" the recipe into myfitnesspal - then I know exactly what I'm eating.  They have recipes for breads and cauliflower pizza crusts, etc.  Lots of good ideas...but be careful because it's for newbies, losers and maintainers.

I sprinkle the psyillium seed husks on my oatmeal in the morning... not too much though...

Deanna is correct...psyillium is used to keep one regular.

Between you and me-it "looks weird"  I havent made it, and now I want to try it!  It appears to be less work than cauliflower crusts.

HOWEVER I woudl caution you.  Cream cheese can be fatty and some people (ME) get/got sick early in our postops day off of fat.

Also, cream cheese can be super duper caloric. So remember to keep portion sizes in check.

But now..I want to expreiment...

I have used Oopsies for LOTS of things. I don't add the psyllium, instead for filler I'll use the Kraft Parmesan cheese ( green can stuff ) for savory applications, such as hamburger buns or pizza crust, and I'll also add a little bit of almond flour or coconut flour. I can make sweet versions ( no parm ) and savory versions. It's fun to play around with different flavors. I use them for pancakes and will have some bacon along with two oopsies for breakfast sometimes. I've actually been making versions of oopsies for about 5 years. ( so way before my RNY ) 

The original recipe ( no psyllium ) appeared on a website called yourlighterside.com. A woman named Jamie came up with these when she was trying to recreate Dr. Atkins's low carb revolution rolls. 

Yes--exactly what Audrey said...parmesean! I discovered them when I had my band placed in 2009 and had them a lot in the beginning phase (back when I could still swallow, haha). Totally forgot about them! Thanks for the reminder :)

Faux bread is one of many things faux nowadays.  Chewable supplements are faux candy.  Greek yogurt is faux ice-cream.  Protein smoothies are faux DQ Blizzards.  So....what do you live faux?

It made the headline shorter than "Is this not-quite-but-kind-of-sort-of-bread recipe RNY friendly..."

I have made them without the husks.  They are good for burgers.  I usually add Parmesan to them, like others have said.When you make them, the "dough" is a lot like meringue so you have to kind of spread it out.