Keto Everything Bagel Breakfast Bombs – Easy, Savory, and Satisfying
These Keto Everything Bagel Breakfast Bombs bring all the flavor of a classic bagel breakfast without the carbs. They’re cheesy, savory, and loaded with everything bagel seasoning, plus a creamy, protein-packed center. Think of them as portable, bite-sized breakfast sandwiches that won’t knock you out of ketosis.
They’re simple to prep, great for meal planning, and easy to reheat on busy mornings. If you love a good grab-and-go breakfast, these will be a staple in your routine.
Ingredients
Method
- Preheat and prep. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps the bombs crisp without sticking.
- Cook the filling. In a skillet, scramble 2 eggs with a pinch of salt and pepper until just set. Transfer to a bowl. Stir in cooked sausage or bacon and the cheddar. Let it cool slightly so it doesn’t melt the dough on contact.
- Make the dough base. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and uniform—about 1 to 1 1/2 minutes total.
- Add dry ingredients. In a separate bowl, whisk almond flour, baking powder, and a light pinch of salt. Add to the melted cheese along with 2 beaten eggs. Mix with a spatula, then knead with clean hands until smooth. If sticky, lightly oil your hands or chill the dough for 5 minutes.
- Portion the dough. Divide the dough into 10 to 12 equal pieces. Roll each into a ball, then flatten into a 3- to 4-inch round. Keep the centers slightly thicker than the edges to prevent leaks.
- Fill and seal. Spoon about 1 tablespoon of egg-sausage mix into the center of each round. Pull the edges up and over the filling and pinch to seal. Roll gently in your hands to create a smooth ball, seam side down.
- Top with seasoning. Place the bombs on the lined sheet. Brush with beaten egg if using, then sprinkle generously with everything bagel seasoning. Press lightly so it sticks.
- Bake. Bake for 15 to 18 minutes, until golden and set. The bottoms should be lightly browned and the tops puffed.
- Cool and serve. Let them rest for 5 minutes before biting in—insides will be hot and cheesy. Enjoy as is or with a side of avocado.
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These breakfast bombs combine a low-carb dough with a cheesy, rich filling, so you get big flavor in a compact bite. The famed “fathead” dough uses mozzarella and almond flour to mimic the chew of a bagel without grains.
Inside, you’ll find eggs and sausage (or bacon) for a hearty, balanced bite.
The everything bagel seasoning ties it all together with a familiar crunch and garlicky finish. You’ll get the comfort of a bakery-style breakfast, minus the sugar crash. And because they’re portioned, it’s easy to track macros and stick to your goals.
What You’ll Need
- Almond flour (blanched, super-fine) – 1 1/2 cups
- Shredded mozzarella cheese – 2 cups
- Cream cheese – 2 ounces
- Large eggs – 4 total (2 for the dough, 2 for the filling)
- Cooked breakfast sausage or bacon – 1 cup, crumbled
- Shredded cheddar cheese – 1/2 cup (for filling)
- Everything bagel seasoning – 2 to 3 tablespoons
- Baking powder – 1 teaspoon
- Sea salt and black pepper – to taste
- Optional add-ins: chopped scallions, diced jalapeños, minced onion
- Optional wash: 1 beaten egg for brushing tops
How to Make It
- Preheat and prep. Set your oven to 375°F (190°C).
Line a baking sheet with parchment paper. This helps the bombs crisp without sticking.
- Cook the filling. In a skillet, scramble 2 eggs with a pinch of salt and pepper until just set. Transfer to a bowl.
Stir in cooked sausage or bacon and the cheddar. Let it cool slightly so it doesn’t melt the dough on contact.
- Make the dough base. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and uniform—about 1 to 1 1/2 minutes total.
- Add dry ingredients. In a separate bowl, whisk almond flour, baking powder, and a light pinch of salt.
Add to the melted cheese along with 2 beaten eggs. Mix with a spatula, then knead with clean hands until smooth. If sticky, lightly oil your hands or chill the dough for 5 minutes.
- Portion the dough. Divide the dough into 10 to 12 equal pieces.
Roll each into a ball, then flatten into a 3- to 4-inch round. Keep the centers slightly thicker than the edges to prevent leaks.
- Fill and seal. Spoon about 1 tablespoon of egg-sausage mix into the center of each round. Pull the edges up and over the filling and pinch to seal.
Roll gently in your hands to create a smooth ball, seam side down.
- Top with seasoning. Place the bombs on the lined sheet. Brush with beaten egg if using, then sprinkle generously with everything bagel seasoning. Press lightly so it sticks.
- Bake. Bake for 15 to 18 minutes, until golden and set.
The bottoms should be lightly browned and the tops puffed.
- Cool and serve. Let them rest for 5 minutes before biting in—insides will be hot and cheesy. Enjoy as is or with a side of avocado.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 300°F (150°C) oven or toaster oven for 8 to 10 minutes, or microwave in short bursts.
- Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months.
Reheat from frozen at 325°F (165°C) for 15 to 20 minutes, or thaw overnight and warm through.
- Meal prep tip: Wrap individually for easy grab-and-go breakfasts.
Benefits of This Recipe
- Low-carb, high-satiety: Almond flour and cheese keep carbs low while providing fats that keep you full.
- Protein-packed: Eggs and sausage deliver steady energy without a blood sugar spike.
- Customizable: Swap the filling, adjust seasoning, or tweak portion size to fit your macros.
- Portable: Perfect for busy mornings, school runs, or post-workout fuel.
- Budget-friendly: Uses everyday ingredients and replaces pricey keto bakery items.
Pitfalls to Watch Out For
- Sticky dough: If the dough feels tacky, chill it for 5 to 10 minutes or oil your hands. Avoid adding too much almond flour, or the bombs can turn dry.
- Leaky filling: Don’t overfill and be sure to pinch seams tight. Keeping the filling slightly cool helps it stay put.
- Undercooked centers: If the tops brown too quickly, tent loosely with foil and bake a few extra minutes.
- Rubbery texture: Overbaking can make them tough.
Pull them when lightly golden and let carryover heat finish the job.
- Too salty: Everything seasoning and sausage both have salt. Taste the filling before adding extra salt.
Variations You Can Try
- Turkey and Swiss: Replace sausage with ground turkey and cheddar with Swiss. Add a pinch of dried thyme.
- Veggie-loaded: Use sautéed mushrooms, spinach, and onions.
Squeeze out excess moisture before filling.
- Spicy jalapeño popper: Add chopped jalapeños and extra cream cheese to the filling. Finish with red pepper flakes.
- Lox-inspired: Use smoked salmon and a little dill in the filling, and skip the sausage. Add capers after baking for brightness.
- Pesto breakfast: Stir a spoonful of pesto into the eggs and swap cheddar for mozzarella.
Top with extra sesame seeds.
- Dairy-sensitive tweak: Try part-skim mozzarella and a lactose-free cream cheese. Results vary, but it’s a helpful adjustment.
FAQ
Can I make these without a microwave?
Yes. Melt the mozzarella and cream cheese gently in a saucepan over low heat, stirring constantly until smooth.
Work quickly to mix in the almond flour and eggs while the cheese is still warm and pliable.
What’s the best almond flour for this?
Use super-fine blanched almond flour. Coarser almond meal makes the dough grainy and more likely to crack when you seal the bombs.
How many carbs are in each bomb?
Exact macros depend on brands and portion size, but a typical bomb lands around 3 to 5 net carbs. Use a nutrition calculator with your specific ingredients to confirm.
Can I use coconut flour instead?
Coconut flour behaves very differently and absorbs more moisture.
It’s not a 1:1 swap. If you must use it, look for a fathead dough recipe formulated specifically with coconut flour.
Do I have to use everything bagel seasoning?
No. Try sesame seeds, poppy seeds, or a mix of garlic and onion flakes.
You can also sprinkle parmesan for a crisp, savory crust.
How can I keep the bottoms from getting soggy?
Use parchment-lined sheets and avoid overcrowding. If your filling is wet (like sautéed veggies), cool and drain it first. A wire rack cool-down also helps maintain crispness.
Can I air-fry these?
Yes.
Air-fry at 350°F (175°C) for 10 to 12 minutes, turning once if needed. Watch closely toward the end to prevent overbrowning.
What’s the best way to reheat?
A toaster oven or air fryer gives the best texture. Use 300°F (150°C) for 6 to 8 minutes from chilled, or add a few minutes if frozen.
Can I make them larger or smaller?
Absolutely.
Adjust bake time: smaller bombs may finish in 12 to 14 minutes, while larger ones can take 18 to 20. Aim for golden tops and set centers.
Can I make the dough ahead of time?
You can, but it firms up as it cools. If prepping ahead, wrap tightly and refrigerate up to 24 hours.
Warm gently in the microwave for 10 to 15 seconds to make it workable again.
Wrapping Up
Keto Everything Bagel Breakfast Bombs deliver the taste and comfort of a classic breakfast in a low-carb, portable package. They’re simple to make, easy to customize, and perfect for meal prep. Keep a batch in the fridge or freezer, and you’ll always have a satisfying, keto-friendly breakfast ready when you are.
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