Preheat the oven to 300ºF

Prepare two non-stick baking sheets with oil spray or parchment paper. If using parchment paper, add some oil spray to prevent sticking.

Separate egg whites from yolks. Set the egg whites aside in a medium bowl.
Place egg yolks in a large bowl and whisk in the cream cheese. Add garlic powder, dry oregano and salt. Stir to combine.

Beat the egg whites and cream of tartar with an electric mixer until firm peaks form. To do the meringue test, turn the bowl upside down, if the meringue doesn’t move it’s ready.

Fold in one-third of the meringue into the yolks mixture. Gently fold together with silicone spatula until fully incorporated. Add the remaining meringue then gently mix. Do not over-mix or mix too vigorously to prevent batter from deflating. The mixture should be light and airy.

Spoon the batter onto the prepared baking sheets, about 2 tablespoons per bread. Leave approximately 2 inches in between each dollop of batter so they can expand.

Bake for 20-25 minutes or until golden brown on the edges. Let cool on baking sheet for 2-3 minutes before transferring to cooling rack.