Save These Ranch & Cheddar Egg Muffin Cups are a savory, protein-packed breakfast that combines the smoky crunch of bacon with the sharp tang of cheddar and the zesty punch of ranch seasoning. Ideal for busy mornings or as a convenient meal-prep snack, these muffins are a crowd-pleasing option for anyone following a low-carb or gluten-free diet.
Save What makes these egg cups truly special is the dry ranch dressing mix, which infuses the entire muffin with flavor without the need for extra steps. They are incredibly easy to bake, taking only 30 minutes from prep to table, and they hold up beautifully throughout the week in the refrigerator.
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
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter.
- Step 2
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Step 3
- Stir in the ranch mix, black pepper, cooked bacon, cheddar, and chives or green onions if using.
- Step 4
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Step 5
- Bake for 18–22 minutes, or until the centers are just set and the tops are lightly golden.
- Step 6
- 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
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 and warm meal.
Varianten und Anpassungen
For a vegetarian version, omit bacon and add sautéed bell peppers or spinach. This base recipe is versatile and can be adapted to include your favorite breakfast vegetables.
Serviervorschläge
Pair these muffins with fresh fruit or a simple green salad for a balanced breakfast. They also go well with a side of sliced avocado for extra healthy fats.
Save With their simple preparation and delicious flavor profile, these Ranch & Cheddar Egg Muffin Cups are a reliable staple for any healthy morning routine. Enjoy the convenience of a high-protein breakfast that tastes like it came from a gourmet deli.
Common Questions
- → Can I make these muffin cups ahead of time?
Absolutely! These muffin cups are ideal for meal prep. Store them 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.
- → What can I substitute for the bacon?
You can use cooked and crumbled sausage, diced ham, or omit the meat entirely for a vegetarian version. Sautéed bell peppers, spinach, or mushrooms work well as vegetarian additions.
- → How do I know when the muffins are done baking?
The muffins are ready when the centers are just set (no longer jiggly) and the tops are lightly golden. A knife inserted into the center should come out clean. They will continue cooking slightly as they cool.
- → Can I use fresh herbs instead of the ranch seasoning packet?
Yes! Combine dried dill, parsley, garlic powder, and onion powder for a homemade version. Start with 1 teaspoon of each herb and adjust to taste. Fresh chopped herbs work well too.
- → Why did my muffins stick to the pan?
Make sure to grease the muffin tin thoroughly with nonstick spray or butter. Letting them cool for 5 minutes before running a knife around the edges also helps release them cleanly.
- → Can I double this recipe?
Yes, simply double all ingredients. You'll need two 12-cup muffin tins or bake in batches. The baking time remains the same. They freeze well, so making extra is perfect for stocking up.