These keto smoked salmon and cream cheese egg bites are one of my favorite things to meal prep. They come out silky smooth, full of flavor, and they keep really well in the fridge for busy mornings.
If you’ve ever had those egg bites from coffee shops, this is basically the homemade version. Except these are low carb, keto friendly, and way cheaper to make at home.
The combination of smoked salmon, cream cheese, and gruyere makes them taste really rich and satisfying. A little everything bagel seasoning on top ties it all together perfectly.
The trick to getting that smooth, custard-like texture is using a water bath while baking. It sounds fancy but it’s actually super simple to do.
Each bite is packed with protein and healthy fats, which makes them a great option when you want something filling that fits your keto lifestyle without any hassle.
Why You’ll Love This Recipe
Silky Custard-Like Texture – The water bath method gives these egg bites a melt-in-your-mouth texture that feels way more luxurious than regular baked eggs.
Tastes Like a Fancy Coffee Shop Treat – These taste just like the popular egg bites from Starbucks but are completely keto friendly and made right at home.
Perfect for Meal Prep – Make a batch on Sunday and grab them from the fridge all week for a quick high protein low carb breakfast in seconds.
Loaded With Flavor – The combo of smoked salmon and everything bagel seasoning with fresh herbs makes every bite taste rich and satisfying.
Recipe Ingredients
- 8 large Eggs
- 4 oz Cream Cheese, softened
- 1/2 cup Cottage Cheese
- 1/2 cup Shredded Gruyere Cheese
- 3 oz Smoked Salmon, chopped
- 2 tbsp Fresh Chives, minced
- 1 tbsp Fresh Dill, minced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Everything Bagel Seasoning
How To Make
Step 1
Preheat your oven to 300F. Generously grease a 12-cup muffin tin with cooking spray or butter. Place a kettle of water on to boil for the water bath.
Step 2
Add the eggs, cream cheese, and cottage cheese to a blender. Blend on high for about 30 seconds until completely smooth and frothy with no lumps remaining.
Step 3
Pour the blended mixture into a large bowl. Fold in the shredded gruyere, chopped smoked salmon, chives, dill, salt, and black pepper until evenly combined.
Step 4
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
Step 5
Sprinkle the top of each egg bite with everything bagel seasoning, dividing it evenly.
Step 6
Place the muffin tin inside a larger baking pan. Carefully pour the boiling water into the larger pan until it reaches about halfway up the sides of the muffin tin. This water bath is what gives the egg bites their signature silky, custard-like texture.
Step 7
Bake for 30 to 35 minutes, until the egg bites are set and just slightly jiggly in the center. They will firm up as they cool.
Step 8
Let the egg bites cool in the tin for 5 minutes, then run a small spatula around the edges and gently pop them out. Serve warm or store in the fridge for easy meal prep.
Tips
Blend Until Completely Smooth
The blending step is what makes these egg bites silky instead of chunky. You want zero lumps of cream cheese or cottage cheese left – if you see any white bits, keep blending.
If your cream cheese isn’t fully softened, cut it into smaller pieces before adding it to the blender. Cold cream cheese won’t break down easily and you’ll end up with little pockets of unmelted cheese in your egg bites.
A good test is to stop and look at the mixture. It should look like a smooth, slightly frothy liquid with a uniform color throughout.
The Water Bath Makes or Breaks These
Don’t skip the water bath. Without it, the eggs will puff up, get rubbery, and have a spongy texture instead of that creamy, custard-like bite you’re going for.
Make sure the boiling water goes about halfway up the sides of the muffin tin. Too little water and it won’t do its job. Also, pour the water in carefully after you’ve already placed the pan in the oven so you don’t have to carry a heavy pan full of hot water across the kitchen.
Keep the Oven at 300F
It might feel low, but 300F is the right temperature for egg bites. Higher heat will cause the eggs to puff up and then deflate, leaving you with a tough, overcooked texture with tiny holes throughout.
Low and slow is what gives these a smooth, dense, creamy center. If your oven runs hot, consider dropping it to 290F. An oven thermometer is helpful here since many ovens are off by 10-25 degrees.
More Recipes
- Keto Cloud Eggs with Bacon & Chives
- Keto Smoked Salmon Cucumber Bites
- Keto One-Pan Shakshuka
- Keto Fluffy Souffle Omelette
- Keto Everything Bagels
Frequently Asked Questions
Do I really need the water bath, or can I skip it?
The water bath is what gives these egg bites their smooth, creamy, custard-like texture – just like the ones you get at coffee shops. Without it, the eggs bake too quickly and end up more like mini frittatas with a rubbery, spongy feel.
It only takes a minute to set up, and the difference in texture is huge. If you want that silky, melt-in-your-mouth result, the water bath is definitely worth the small extra step.
Keto Smoked Salmon & Cream Cheese Egg Bites
Ingredients
Equipment
Method
- Preheat your oven to 300F. Generously grease a 12-cup muffin tin with cooking spray or butter. Place a kettle of water on to boil for the water bath.
- Add the eggs, cream cheese, and cottage cheese to a blender. Blend on high for about 30 seconds until completely smooth and frothy with no lumps remaining.
- Pour the blended mixture into a large bowl. Fold in the shredded gruyere, chopped smoked salmon, chives, dill, salt, and black pepper until evenly combined.
- Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Sprinkle the top of each egg bite with everything bagel seasoning, dividing it evenly.
- Place the muffin tin inside a larger baking pan. Carefully pour the boiling water into the larger pan until it reaches about halfway up the sides of the muffin tin. This water bath is what gives the egg bites their signature silky, custard-like texture.
- Bake for 30 to 35 minutes, until the egg bites are set and just slightly jiggly in the center. They will firm up as they cool.
- Let the egg bites cool in the tin for 5 minutes, then run a small spatula around the edges and gently pop them out. Serve warm or store in the fridge for easy meal prep.