Prep the oven and pan: Heat the oven to 325°F (165°C). Line a large baking sheet with parchment paper. Lightly grease the paper to prevent sticking.

Separate the eggs: Place the egg whites in a clean, dry mixing bowl. Put the yolks in a separate bowl with the softened cream cheese.

Beat the yolks: Whisk the yolks with the cream cheese until smooth. Stir in shredded cheese, Parmesan, baking powder, garlic powder, onion powder, salt, and pepper until combined.

Whip the whites: Using a hand mixer or stand mixer, beat the egg whites on medium-high. When foamy, add the cream of tartar. Continue beating until you have stiff peaks—the peaks should stand up straight when you lift the beaters.

Fold gently: Add one-third of the whipped whites to the yolk mixture and fold gently to lighten it. Add the remaining whites and fold just until no large white streaks remain. Don’t overmix.

Shape the clouds: Spoon the batter into 6–8 mounds on the lined sheet, leaving space between them. Smooth the tops slightly. For a loaf-style shape, spoon into a long oval.

Bake: Bake for 18–22 minutes, until the tops are golden and the bread feels set when lightly pressed. Avoid opening the oven early.

Finish and serve: Brush the warm tops with melted butter or olive oil if you like. Let cool for 5–10 minutes before lifting off the parchment. Serve warm or at room temperature.