Keto Everything Bagel Egg Bites

These keto everything bagel egg bites are creamy, flavorful, and so easy to make at home. If you’ve ever had the egg bites from Starbucks, you know how good they are. This is the homemade version, and it’s low carb and keto friendly.

The texture on these is ridiculously smooth and silky. The secret is blending the eggs with cream cheese and cottage cheese until there are absolutely no lumps. It makes all the difference.

Then you fold in gruyere cheese and everything bagel seasoning, which gives each bite that savory, almost bagel-like flavor without any of the carbs.

They bake in a water bath, which is what keeps them so soft and custard-like on the inside. The top gets a nice coating of that crunchy seasoning, so you get a little texture contrast in every bite.

This recipe makes 12 egg bites, and they store really well in the fridge. They’re perfect for meal prepping breakfasts for the whole week.

Why You’ll Love This Recipe

Perfectly Creamy Texture – The blended egg and cheese filling baked in a water bath creates an impossibly silky and smooth bite every single time.

Tastes Like Starbucks but Keto – You get that same rich and creamy egg bite experience you love without any of the hidden carbs or fillers.

Amazing Flavor Combo – The savory everything bagel seasoning on top with the rich gruyere inside gives you bold flavor in every single bite.

Great for Meal Prep – Make a batch of 12 on Sunday and you have grab-and-go low carb breakfasts ready for the whole week ahead.

Recipe Ingredients

• 8 large Eggs
• 6 oz Cream Cheese, softened
• 1/2 cup Cottage Cheese
• 1 cup Shredded Gruyere Cheese
• 3 tbsp Everything Bagel Seasoning, divided
• 2 tbsp Fresh Chives, finely chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

How To Make

Step 1

Preheat your oven to 300F. Generously grease a 12-cup muffin tin with cooking spray or butter. Bring a kettle of water to a boil for the water bath.

Step 2

Add the eggs, cream cheese, and cottage cheese to a blender. Blend on high for 30 seconds until ultra-smooth and creamy with absolutely no lumps. This step is the key to that silky, Starbucks-style texture.

Step 3

Pour the blended mixture into a large bowl. Fold in the shredded gruyere, 2 tablespoons of the everything bagel seasoning, chopped chives, salt, and black pepper until combined.

Step 4

Divide the mixture evenly among the 12 muffin cups. Sprinkle the remaining 1 tablespoon of everything bagel seasoning evenly over the tops, making sure each bite gets a generous coating.

Step 5

Place the muffin tin inside a larger baking pan. Carefully pour the boiling water into the larger pan until it comes about halfway up the sides of the muffin tin.

Step 6

Bake for 30 to 35 minutes, until the egg bites are just set with a very slight jiggle in the center. They will firm up as they cool.

Step 7

Let cool in the tin for 5 minutes, then gently pop them out. The crunchy seasoning on top against the impossibly creamy interior is what makes these absolutely irresistible.

Tips

Blend Until Completely Smooth

The blending step is what separates these from regular muffin tin eggs. You want zero visible lumps of cream cheese or cottage cheese curds when you’re done. If your blender isn’t very powerful, let it go for a full 45-60 seconds instead of 30.

If you skip the blender and just whisk by hand, you’ll end up with little chunks of cream cheese throughout. They won’t melt away in the oven at 300F, and you’ll get a lumpy texture instead of that smooth, creamy bite you’re going for.

Make sure your cream cheese is actually softened before blending. Cold cream cheese straight from the fridge won’t break down easily, even in a good blender.

Don’t Skip the Water Bath

The water bath is what keeps these egg bites creamy and soft on the inside. Without it, the direct heat from the oven will cook the edges way too fast and you’ll get rubbery, dry egg bites with a weird spongy texture.

Use boiling water, not just hot tap water. The water needs to be hot enough from the start so the oven doesn’t spend extra time heating it up, which throws off the cooking time.

Pour the water into the larger pan after you’ve already placed it on the oven rack. Carrying a heavy pan full of boiling water across the kitchen is a recipe for a mess or a burn.

Grease the Muffin Tin Really Well

These egg bites will stick badly if you don’t grease every cup thoroughly. Get the bottom, the sides, and especially the top edges where the egg mixture likes to cling. A generous coating of butter works better than most cooking sprays here.

If you have a silicone muffin mold, use that instead. The egg bites pop right out with almost no effort, and you won’t lose that beautiful seasoning crust on top.

More Recipes

• Keto Everything Bagels
• Keto Everything Bagel Cheese Crisps
• Keto Cloud Eggs with Bacon & Chives
• Keto Fluffy Souffle Omelette

Frequently Asked Questions

Why do I need a water bath for these egg bites?

The water bath is what gives these egg bites that super creamy, custard-like texture instead of turning out rubbery or dry. Without it, the direct heat of the oven cooks the eggs too quickly and unevenly, which can make them tough.

The steam from the hot water keeps the temperature gentle and consistent all around the muffin tin, so you get that smooth, melt-in-your-mouth result similar to what you’d get from Starbucks.