Ranch Cheddar Egg Muffin Cups (Print)

Savory muffins packed with crispy bacon, sharp cheddar, and zesty ranch—ideal for meal prep breakfasts.

# Components:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1/3 cup whole milk
03 - 1 cup shredded sharp cheddar cheese

→ Meats

04 - 6 slices bacon, cooked and crumbled

→ Seasonings

05 - 1 packet dry ranch dressing mix
06 - 1/4 teaspoon freshly ground black pepper

→ Vegetables

07 - 1/4 cup finely chopped chives or green onions (optional)

→ For greasing

08 - Nonstick cooking spray or butter

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large mixing bowl, whisk together eggs and milk until well combined.
03 - Stir in ranch seasoning mix, black pepper, cooked bacon, cheddar cheese, and chives or green onions if using.
04 - Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
05 - Bake for 18 to 22 minutes, or until the centers are just set and the tops are lightly golden.
06 - Let the muffins cool in the tin for 5 minutes, then run a knife around each cup to release. Serve warm or let cool completely for storage.

# Expert Advice:

01 -
  • Easy 10-minute preparation for busy schedules
  • High-protein snack with 9g per muffin cup
  • Naturally gluten-free and low-carb friendly
  • Zesty ranch seasoning provides a unique flavor profile
02 -
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze baked muffins for up to 2 months for easy future meals.
  • Always check labels for ranch mix and cheese to ensure they meet your dietary needs for soy or gluten.
  • Don't overfill the cups; filling them 3/4 full allows room for the eggs to rise without spilling over.
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