I live in a part of the country that has amazing bagels. And I miss eating them. I really do. There is nothing like a taylor ham, egg, and cheese on an everything bagel. I still indulge in one occasionally but I am committed to eating grain free 99% of the time. I feel better when I’m grain free and the scale goes up when I’m not. These mini bagels are gluten and grain free so I can eat them without trouble. They are excellent toasted with a smear of cream cheese or butter. My three year old godson is also gluten free and he gobbled two up at brunch last weekend. I’m hoping to post my Cream Cheese Egg Bake Recipe tomorrow and my Raspberry Danish recipe is live. Next time you need a complete brunch menu you will be set.
Dough Ingredients:
8 oz shredded mozzarella
2 oz cream cheese
1 egg (the dough mixes easier if it is room temperature)
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup ground golden flax (the above three combined equals my local blend baking mix)
Toppings are optional. Feel free to brush with egg white and sprinkle with your favorite bagel toppings before baking. Sesame seeds, poppy seeds, dried minced onion or garlic, the possibilities are endless.
Directions:
Preheat oven to 400.
Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 3o more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Divide dough into 8 pieces. Shape into 5-inch rope-shaped pieces and combine ends to make a bagel shape. Bake for 25-30 min. until golden brown.
Save RecipeIngredients
- 8 oz shredded mozzarella
- 2 oz cream cheese
- 1 egg (the dough mixes easier if it is room temperature)
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax (the above three combined equals my local blend baking mix)
Instructions
- Preheat oven to 400.
- Put mozzarella cheese and 2 oz of the cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
- Divide dough into 8 pieces. Shape into 5 inch rope shaped pieces and combine ends to make a bagel shape. Bake for 25-30 min. until golden brown.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 161
|
|
%Daily Value
|
|
Total Fat 11g
18%
|
|
Saturated Fat 5g
24%
|
|
TransFat 0g
|
|
Cholesterol 48mg
16%
|
|
Sodium 119mg
5%
|
|
Total Carbohydrates 6g
2%
|
|
Dietary Fiber 3g
14%
|
|
Sugars 1g
|
|
Protein 9g
|
|
Vitamin A 5%
Vitamin C 0%
|
|
Calcium 17%
Iron 7%
|
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