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5 from 3 votes

Keto Egg Muffins with Bacon and Havarti Cheese

Make these delicious Keto egg muffins with bacon and Havarti cheese for breakfast or afternoon snacks. These Keto muffins are low carb and high in protein.
Course Breakfast
Cuisine American
Keyword breakfast, eggs, Keto, Low carb
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 145kcal
Author Candi Elm


  • 6 Eggs Beaten
  • 1/2 cup Bacon Crumbled
  • 3 oz Havarti Cheese Shredded
  • 2 tbsp Chives Chopped
  • 1/3 cup Ricotta Cheese
  • 1/2 ts Garlic Powder
  • Salt and Pepper To taste


  • Preheat oven to 350
  • Whisk 1/3 cup of ricotta cheese into the beaten eggs. Mix well
  • Mix in Garlic Powder, Salt and Pepper to taste
  • Add Chopped chives into the mixture
  • Sprinkle in crumbled bacon pieces into the bottom of 6 greased muffin tins. 
  • Pour the egg mixture into 6 molds 3/4 full 
  • Place some of the Havarti cheese on top of the egg mixture. 
  • Bake the egg muffins for 15 - 20 minutes until they have risen and are cooked in the center. 
  • Serve warm and add optional chopped chives. 


You can have 2 muffins, just double the nutrition facts and carbs. 
Try to find the lowest sugar possible in your bacon. 
It's best to buy block cheese instead of shredded as shredded cheese has potato starch in it. 
You can wrap the remainders in plastic wrap and store in the refrigerator. If you double the recipe and have more, you can wrap and freeze as well. 


Serving: 1g | Calories: 145kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 196mg | Potassium: 84mg | Vitamin A: 455IU | Vitamin C: 0.6mg | Calcium: 139mg | Iron: 0.8mg