Jamie VanEaton's Oopsie Rolls (Gluten Free bread substitute)

3 ozs. cream cheese (do not soften)
3 large eggs, separated
1/8 tsp. cream of tartar

1. Preheat oven to 300 degrees.
2. Separate the eggs and add the cream cheese to the yolks. Use a mixer to combine the ingredients together.
3. In a separate bowl, whip the egg whites and cream of tartar until stiff. If you are using the same mixer, mix the whites first and then the yolks.
4. Using a spatula, gradually fold the egg yolk mixture into the whites, being careful not to break down the whites.
5. Grease a cookie sheet and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
6. Bake about 30 minutes and take out while still soft, not crumbly.
7. Let cool on the sheet for a few minutes and then remove to a rack and allow them to cool.
8. Store in a loosely closed sack and allow to rest on the counter before use, otherwise they might be too moist.
9. Can be frozen.

*Varation: You can add herbs to the yolk mixture to spice it up or add stevia to the yolk mixture to make a sweet roll.