Low Carb Bagel with Scrambled Eggs
Start your day with this irresistible Low Carb Bagel with Scrambled Eggs, a delicious and nutritious breakfast option that’s perfect for keto and low-carb diets! Made with a rich almond flour dough and gooey melted mozzarella, these bagels are baked to golden perfection, offering a satisfying texture and a subtle nutty flavor. Topped with creamy, velvety scrambled eggs infused with a touch of heavy cream and fresh chives, every bite is a harmonious blend of savory goodness. Quick and easy to prepare in under 40 minutes, this gluten-free and protein-packed recipe is a game-changer for anyone seeking a wholesome, guilt-free way to fuel their morning. Pair it with your favorite coffee or tea, and you’ve got a breakfast that’s both indulgent and balanced!
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Ingredients
- 1.5 cups Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 1 tablespoon Butter
- 4 large Eggs
- 2 tablespoons Heavy cream
- 0 to taste Salt and pepper
- 2 tablespoons Chives, chopped
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine the almond flour, baking powder, and salt, and set aside.
Step 3
In another microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave on high for 1 minute, stir, and then heat for another 30 seconds until smooth and melted.
Step 4
Add one large egg to the melted cheese mixture and stir quickly to combine.
Step 5
Gradually add the almond flour mixture to the cheese and egg mixture. Mix until a dough forms.
Step 6
Divide the dough into 4 equal parts and form each into a bagel shape, placing them on the prepared baking sheet.
Step 7
Bake in the preheated oven for about 15 minutes, or until the bagels turn golden brown.
Step 8
While the bagels are baking, melt 1 tablespoon of butter in a nonstick skillet over medium heat.
Step 9
In a bowl, whisk together the 4 large eggs, heavy cream, salt, and pepper.
Step 10
Pour the egg mixture into the skillet and gently stir with a spatula, cooking until they are softly set and slightly runny in parts, which should take about 3-4 minutes.
Step 11
Remove the scrambled eggs from the heat and gently fold in the chopped chives.
Step 12
Serve the warm low-carb bagels with a generous spoonful of scrambled eggs on top. Enjoy a satisfying low-carb breakfast!
Nutrition Facts
| Serving size | (718.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2213.2 |
| Total Fat 178.6g | 0% |
| Saturated Fat 59.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1232.7mg | 0% |
| Sodium 4656.0mg | 0% |
| Total Carbohydrate 49.0g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 11.2g | |
| Protein 112.6g | 0% |
| Vitamin D 220.0IU | 0% |
| Calcium 2081.4mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 557.4mg | 0% |
Source of Calories