Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
With an electric hand mixer, start beating the egg whites until super bubbly.
Add in cream of tartar and beat until stiff peaks form.
In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
Beat until the egg yolks are pale yellow and doubled in size.
Now fold the egg whites into the cream cheese mixture. Don’t use the electric hand mixer here, just gently fold together.
Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!