Ranch Cheddar Egg Muffin Cups (Printable Version)

Protein-packed breakfast muffins with bacon, cheddar, and ranch seasoning. Easy meal-prep option ready in 30 minutes.

# What You Need:

→ 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 (1 oz) 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

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick cooking 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 egg mixture evenly into prepared muffin tin, filling each cup approximately three-quarters full.
05 - Bake for 18 to 22 minutes, or until centers are just set and tops are lightly golden.
06 - Let muffins cool in tin for 5 minutes, then run a knife around each cup to release. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • Quick and easy with only 10 minutes of preparation time.
  • Naturally gluten-free and low-carb, fitting into various dietary lifestyles.
  • Perfect for meal prepping a whole week of breakfasts at once.
02 -
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
  • Reheat in the microwave for 30–45 seconds for a quick, warm breakfast.
  • Always check ingredient labels for soy or gluten if you have high sensitivities to these allergens.
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