Ranch Cheddar Egg Muffin Cups

Savory, protein-packed, and bursting with flavor, these Ranch & Cheddar Egg Muffin Cups are the ultimate solution for busy mornings. Loaded with crispy bacon, sharp cheddar cheese, and the zesty kick of ranch seasoning, they offer a convenient and delicious way to fuel your day whether you are at home or on the go.

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This recipe relies on simple ingredients to deliver maximum impact. By using a dry ranch seasoning mix, you infuse the eggs with a complex blend of herbs and spices without any extra effort, while the sharp cheddar melts perfectly into every bite.

Ingredients

• 8 large eggs
• 1/3 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 packet (1 oz/28 g) dry ranch dressing mix
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped chives or green onions (optional)
• Nonstick cooking spray or butter (for greasing)

Instructions

1. Preheat and Prep

Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter.

2. Whisk Eggs

In a large mixing bowl, whisk together the eggs and milk until well combined.

3. Combine Ingredients

Stir in the ranch mix, black pepper, cooked bacon, cheddar, and chives or green onions if using.

4. Fill the Tin

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

5. Bake

Bake for 18–22 minutes, or until the centers are just set and the tops are lightly golden.

6. Cool and Release

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.

Zusatztipps für die Zubereitung

To ensure the best results, use a high-quality 12-cup muffin tin and grease it thoroughly. You will need a frying pan to cook the bacon to a crisp before crumbling. A sturdy whisk and mixing bowl are essential for achieving a light and fluffy egg consistency.

Varianten und Anpassungen

For a vegetarian version of this dish, simply omit the bacon and replace it with sautéed bell peppers or fresh spinach. You can also experiment with different types of cheese, though sharp cheddar provides the best flavor contrast to the ranch seasoning.

Serviervorschläge

These muffin cups are delicious on their own but can be paired with fresh seasonal fruit or a simple green salad for a more balanced meal. They are equally tasty served warm or at room temperature.

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With only 130 calories and 9 grams of protein per muffin, these Ranch & Cheddar Egg Muffin Cups are a healthy and satisfying choice for any time of day. Keep a batch in your freezer so you always have a nutritious, low-carb meal ready to go.

Recipe FAQs

→ How long do these muffin cups stay fresh?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat individual portions in the microwave for 30–45 seconds.

→ Can I make these vegetarian?

Yes, simply omit the bacon and add sautéed bell peppers, spinach, or mushrooms instead. The ranch and cheddar still provide plenty of flavor.

→ How do I know when the muffin cups are done baking?

The centers should be just set—no longer jiggly—and the tops lightly golden. A knife inserted into the center should come out clean.

→ Can I use fresh herbs instead of chives?

Absolutely. Fresh parsley, diced green onions, or finely chopped cilantro work well. Add about 1/4 cup, adjusting to taste preference.

→ What's the best way to reheat these?

Microwave for 30–45 seconds for a quick warm-up. Alternatively, bake at 350°F for 5–10 minutes until heated through if you prefer a crispier texture.