I made this low-carb bread replacement (often called “Oopsie Bread”) out of eggs and cream cheese from a recipe I’ve seen all over the internet. It turned out great. It smells like cheesy-bread while it’s cooking, and it’s very light, and well, bread-like. Often hot dogs are too much about the bun, so this turned out to be the perfect housing for my Sonoran-style Mexican hot dogs. I baked the hot dogs in the oven instead of grilling them because I wanted to make sure that the bacon was cooked throughout.
- Preheat the oven to 300 degrees.
- Put the egg yolks and the cream cheese in one bowl and the egg whites and cream of tartar in another bowl. Beat the egg whites with an electric mixer at medium-high speed until stiff peaks form, about 3-5 minutes. Then, beat the egg yolks and cream cheese together until they are smooth, about 1-2 minutes.
- Fold the yolk mixture into the fluffy whites with a rubber spatula, gently so that the whites don't deflate. Spoon the batter into 6 equally sized heaps onto a baking sheet covered with a silpat or parchment paper. Bake for 30 minutes, turning the baking sheet half way though.
- Raise oven temperature to 400 degrees.
- Cover a baking sheet with foil and top with a roasting insert as shown. Wrap cheese dogs in jalapeño bacon and place on roaster with the bacon edges facing downward so that they don't unravel.
- Bake for 20 minutes or until bacon is brown and cooked throughout.
- Top "bun" with refried beans, then with the bacon-wrapped hotdog, salsa, mustard, mayo and ketchup. Enjoy! They're messy, so I like to eat them over the sink!