Ranch Cheddar Egg Muffin Cups (Printable Version)

Savory egg cups with cheddar, bacon, and ranch seasoning for easy breakfast prep.

# 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 crisp and crumbled

→ Vegetables & Herbs

05 - 1/3 cup chopped green onions, optional

→ Seasonings

06 - 2 tablespoons dry ranch seasoning mix
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon salt

# Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or insert silicone liners.
02 - Whisk together eggs, milk, ranch seasoning, black pepper, and salt in a large bowl until thoroughly blended.
03 - Fold cheddar cheese, crumbled bacon, and green onions into the egg mixture until evenly distributed.
04 - Distribute egg mixture among muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes until muffins are puffed and centers are firm.
06 - Allow to cool for several minutes, then run a knife around cup edges to loosen before removal from tin.
07 - Serve warm or cool completely for meal preparation. Refrigerate in airtight container up to 4 days.

# Expert Advice:

01 -
  • Quick and Easy: Requires only 10 minutes of preparation and 20 minutes of baking.
  • High Protein: Each muffin provides 9g of protein to keep you fueled.
  • Meal Prep Friendly: Can be refrigerated for 4 days or frozen for later use.
02 -
  • Do not overfill the muffin cups; filling them 3/4 full allows them to puff up without overflowing.
  • Use a whisk to ensure the ranch seasoning is fully incorporated so every bite is flavorful.
  • Let the muffins rest for a few minutes after baking to make them easier to remove from the tin.
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