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Egg White Protein Bread Recipe

Soft, easy-to-slice, high-protein bread made with egg whites, cottage cheese, oat flour, and psyllium husk. Great for breakfast toast, sandwiches, and high-protein meal prep.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 5
Course: Bread, Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups pasteurized liquid egg whites
  • 1 cup cottage cheese
  • 1 cup oat flour
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon garlic powder optional
  • 1 teaspoon dried Italian herbs optional
  • 1 tablespoon sesame seeds or mixed seeds optional

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line an 8 1/2 × 4 1/2-inch loaf pan with parchment paper, leaving enough overhang to lift the bread out after baking.
  3. Add the egg whites, cottage cheese, oat flour, psyllium husk powder, baking powder, salt, and any optional seasonings to a blender.
  4. Blend for 30–45 seconds, or until the batter is smooth and evenly combined.
  5. Let the batter rest for 3–5 minutes so the oat flour and psyllium husk can absorb some of the moisture.
  6. Pour the batter into the prepared loaf pan and smooth the top with a silicone spatula.
  7. Sprinkle sesame seeds, mixed seeds, or dried herbs over the top if desired.
  8. Bake for 40–50 minutes, until the bread is risen, lightly golden, and firm in the center.
  9. Check the center of the loaf. It should reach at least 160°F (71°C).
  10. Allow the bread to cool in the pan for 10 minutes.
  11. Lift the loaf out of the pan and transfer it to a wire cooling rack.
  12. Cool completely for at least 35–45 minutes before slicing and serving.

Notes

For the best texture, do not whip the egg whites separately. Blend everything together until smooth.
Let the batter rest for 3–5 minutes before baking so the psyllium husk and oat flour can hydrate.
Measure psyllium husk powder carefully. Too much can make the bread gummy or overly elastic.
Avoid overbaking, as egg-white-based bread can become rubbery when cooked too long.
Let the loaf cool completely before slicing. Cutting it while hot can leave the center wet or gummy.
For gluten-free bread, use certified gluten-free oat flour.
Store cooled slices in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze individual slices for up to 2 months.