Everything Bagel Egg Bites With Cream Cheese and Scallions

Quick Recipe Version (TL;DR)

• Yield: 24 mini egg bites (about 6 servings)
• Prep Time: 15 minutes
• Cook Time: 14–16 minutes
• Total Time: 35 minutes (includes 4–5 minutes cooling)

Quick Ingredients

• Nonstick cooking spray (or 1 teaspoon unsalted butter, melted)
• 8 large eggs
• 1/4 cup (60 mL) whole milk (or half-and-half)
• 3 oz (85 g) cream cheese, softened
• 2 tablespoons everything bagel seasoning, divided (plus more for topping, optional)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 3 scallions, thinly sliced (whites and greens separated)

Do This

• 1. Heat oven to 350°F (175°C). Grease a 24-cup mini muffin tin well.
• 2. Blend or whisk eggs, milk, cream cheese, 1 tablespoon everything seasoning, salt, pepper, and scallion whites.
• 3. Pour into the mini muffin cups, filling each about 3/4 full.
• 4. Sprinkle tops with remaining 1 tablespoon everything seasoning.
• 5. Bake 14–16 minutes, until puffed and set (center reaches 165°F / 74°C).
• 6. Cool 4–5 minutes, then loosen edges and lift out. Finish with scallion greens.

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Why You’ll Love This Recipe

• Everything-bagel flavor in a warm, protein-packed, grab-and-go breakfast.
• Cream cheese melts right into the eggs for a tender, rich bite without extra work.
• Mini size bakes quickly and is easy to portion for meal prep.
• Customizable: add cheese, smoked salmon, spinach, or cooked bacon if you want.

Grocery List

• Produce: 3 scallions
• Dairy: 8 large eggs, 3 oz (85 g) cream cheese, whole milk (or half-and-half)
• Pantry: everything bagel seasoning, kosher salt, black pepper, nonstick cooking spray (or unsalted butter)

Full Ingredients

For the egg bites

• Nonstick cooking spray (or 1 teaspoon unsalted butter, melted), for the pan
• 8 large eggs
• 1/4 cup (60 mL) whole milk (or half-and-half)
• 3 oz (85 g) cream cheese, softened (cut into 6–8 pieces)
• 2 tablespoons everything bagel seasoning, divided (plus 1–2 teaspoons more for topping, optional)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 scallions, thinly sliced (about 1/3 cup total), whites and greens separated

Optional for serving

• Extra sliced scallions
• Hot sauce
• Extra cream cheese (softened) for spreading on the side

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange an oven rack in the center. Preheat the oven to 350°F (175°C).

Generously coat a 24-cup mini muffin tin with nonstick cooking spray. Be thorough around the rim of each cup (egg bites love to cling there). If you prefer, brush each cup with a little melted butter instead.

Step 2: Separate and slice the scallions

Thinly slice the scallions. Keep the whites/light greens separate from the dark green tops. The whites can bake into the egg mixture; the green tops are best stirred in at the end for fresh oniony crunch and color.

Step 3: Blend (or whisk) the egg base until smooth

In a blender, combine the following: 8 eggs, 1/4 cup (60 mL) milk, 3 oz (85 g) softened cream cheese, 1 tablespoon everything bagel seasoning, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the sliced scallion whites.

Blend for 15–20 seconds, just until smooth and a little frothy. This helps the cream cheese disperse evenly and gives you a tender, soufflé-like texture.

No blender? Whisk the eggs and milk in a bowl. In a second small bowl, mash the softened cream cheese with 2 tablespoons of the egg mixture until mostly smooth, then whisk that back into the bowl along with the seasonings and scallion whites.

Step 4: Fill the mini muffin cups evenly

Pour the mixture into the prepared mini muffin tin, filling each cup about 3/4 full. If your blender doesn’t have a spout, a measuring cup with a pour lip (or a ladle) makes this much easier.

If the mixture sits for a minute and separates slightly, give it a quick stir and keep going.

Step 5: Top with everything seasoning

Sprinkle the remaining 1 tablespoon everything bagel seasoning evenly over the tops of the filled cups. This gives you that signature toasted, seed-speckled look and a big hit of savory flavor.

If you love a bold “everything” crust, add an extra 1–2 teaspoons on top.

Step 6: Bake until set

Bake at 350°F (175°C) for 14–16 minutes, until the bites are puffed and the centers look set (no wet jiggle). For the most accurate doneness, the center of a bite should reach 165°F (74°C) on an instant-read thermometer.

Egg bites will puff in the oven and settle slightly as they cool; that’s normal.

Step 7: Cool briefly, release, and finish with scallion greens

Let the egg bites cool in the pan for 4–5 minutes. Run a thin butter knife or small offset spatula around the edges, then lift them out.

Immediately sprinkle with the reserved scallion greens so they stick slightly to the warm tops. Serve warm, or cool completely for a portable breakfast.

Pro Tips

• Grease the pan aggressively: Mini muffin tins are notorious for sticking. Spray well, especially the upper rim.
• Soften the cream cheese: Let it sit at room temperature for 20–30 minutes, or microwave on a plate for 10 seconds (just to soften, not melt).
• Don’t overbake: Pull them when just set. Overbaking makes egg bites rubbery.
• Blend for the smoothest texture: A quick blend makes them more uniform and helps the cream cheese disappear into the eggs.
• Watch the salt: Everything seasoning is usually salty. The recipe uses 1/4 teaspoon kosher salt for balance, but if your blend is extra salty, reduce to 1/8 teaspoon.

Variations

• Smoked salmon bagel vibes: After baking, top each bite with a small piece of smoked salmon and a few capers (skip capers for kids).
• Cheesy everything bites: Add 1/2 cup (50 g) shredded cheddar or mozzarella to the egg mixture before filling the pan.
• Veggie-loaded: Add 1/3 cup finely chopped baby spinach (squeezed dry) or 1/3 cup finely diced bell pepper. Keep pieces small so the bites hold together.

Storage & Make-Ahead

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: Freeze in a single layer until firm (about 1–2 hours), then transfer to a freezer bag and freeze up to 2 months.

Reheat: Microwave 2–4 bites on a plate for 20–40 seconds (until hot). From frozen, microwave for 60–90 seconds, pausing halfway to rearrange. For a slightly drier, more “toasted” exterior, reheat in a toaster oven at 325°F (165°C) for 6–8 minutes.

Nutrition (per serving)

Approximate, based on 6 servings (4 mini bites each): Calories: 145; Protein: 9 g; Fat: 11 g; Carbohydrates: 2 g; Fiber: 0 g; Sugars: 1 g; Sodium: 360 mg.