Keto Protein Powder Cheddar Sausage Stuffed Bagels
These innovative bagels are made with a protein powder base instead of traditional flour, creating a hearty breakfast or snack option. The batter combines eggs, coconut flour, and flaxseed meal for structure, while melted cheddar cheese and seasoned Italian sausage provide rich, savory flavors throughout. Baked in donut pans to achieve the classic bagel shape, these are perfect for meal prep or busy mornings when you want something filling and satisfying. The combination of protein powder and eggs makes them particularly substantial, while the cheese and sausage add indulgent comfort food appeal.
Ingredients
- 12 eggs
- ⅓ cup sour cream
- ¼ cup Bob's Red Mill Organic Whole Ground Flaxseed Meal
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ⅓ cup Bob's Red Mill Organic Coconut Flour
- 1 cup protein powderalmond flour1:1gluten-free
use same amount
- 1 cup cheddar, shredded
- 1 teaspoon Italian seasonings
- 1 teaspoon garlic powder
- 8 ounces sweet Italian sausage, casings removed, cooked, crumbledturkey sausage1:1leaner protein
less fat
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Blend eggs and sour cream in stand mixer until combined
- 3
Whisk flax, salt, baking powder, coconut flour and protein powder together in bowl
- 4
Slowly pour dry mixture into wet ingredients in mixer
- 5
Combine cheddar cheese with Italian seasonings and garlic powder in small bowl
- 6
Stir half of the cheddar cheese and seasoning mixture into batter
- 7
Grease 2 donut pans with olive oil cooking spray
- 8
Pour batter evenly into each pan
- 9
Spoon half of cooked sausage crumbles into batter of each bagel
- 10
Sprinkle remaining sausage crumbles over top of each bagel
- 11
Bake for 20 minutes
- 12
Remove and add remaining shredded cheese over each bagel
- 13
Bake another 5 minutes
- 14
Cool slightly then loosen around edges and center with knife
- 15
Serve warm or refrigerate and reheat in microwave for 30 seconds to 1 minute
Tips
Cook and crumble the sausage ahead of time and let it cool completely before adding to prevent the batter from becoming too warm.
Grease the donut pans thoroughly to ensure easy removal of the finished bagels.
Let the bagels cool slightly before removing from pans as they will be delicate when hot.
Good to Know
Refrigerate for up to 5 days in airtight container
Can be made 2 days ahead and reheated
Serve warm, can be reheated in microwave
Common Mistakes
Don't add hot sausage to batter to avoid cooking eggs
Grease pans well to prevent sticking
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
less fat
FAQ
Can I freeze these bagels?
Yes, wrap individually and freeze up to 3 months. Thaw and reheat in microwave or toaster oven.
What if I don't have donut pans?
Use a muffin tin but shape won't be traditional bagel. Cooking time may need adjustment.
Can I make these without sausage?
Yes, omit sausage for plain cheddar bagels or substitute with cooked bacon or ham.