These easy Breakfast Keto Bagels made with Eggs are flavoured like your favourite bagels including Everything Bagel seasoning, Sesame, Cheese and Jalapeno & Poppyseed.
I married into a Jewish family, so guess what, I’m culturally required to love bagels. Well I have a big, fat Jewish-convert secret: I don’t really care for them. They’re dense, doughy, and they tend to sit in my stomach like a ton of bricks and leave me hungry again hours later.
Eggs on the other hand really fuel my morning, so I sought out to make these Breakfast Keto Bagels with EGGS and dress them up JUST like our favourite Jewish eggs. They are SO easy to make a big batch for a crowd and even to prep for the week ahead as a make ahead grab-and-go breakfast.
How to Make Breakfast Keto Bagels with Eggs
This recipe for breakfast keto bagels is more about the tool (aka the donut pan) than it is about the actual recipe because it’s embarrassingly easy.
You basically just add an egg to the pan along with any little bagel toppings or flavours you like. I love everything bagel EVERYTHING (I put it on mac and cheese, devilled eggs, and chicken breasts), so that’s my go to breakfast keto bagel, but I have also made poppyseed, sesame seed and a jalapeno cheddar flavour. You could totally add whatever herbs or veggies you’ve got in the house. You could even make this JUST like a real bagel by smearing it with a little cream cheese.
Now, THIS is a bagel I can get excited about having every morning.
So loves, have you tried making these breakfast keto bagels?
What is your FAVOURITE bagel flavour?
Leave me a comment below with your thoughts!
Breakfast Keto Bagels with Eggs
- Oil for greasing
- 8 large omega-3 eggs
- Pinch each of salt and pepper
- Sesame Seeds
- Grated cheddar
- Minced jalapeno
- Everything bagel spice see note* for recipe
- Whisk the eggs in a large bowl with a pinch each of salt and pepper.
- Lightly grease 12 donut molds and divide the egg mixture between the molds.
- Top with your choice in bagel toppings and bake at 350 F for 15 minutes until the eggs puff up and are cooked through.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.