Save Start your morning with a savory, protein-packed punch using these Ranch & Cheddar Egg Muffin Cups. These bite-sized breakfast treats are loaded with sharp cheddar cheese and crispy bacon, all elevated by the tangy kick of dry ranch seasoning. Perfect for meal-prep enthusiasts, they offer a convenient and flavorful solution for busy weekdays.
Save Whether you are looking for a quick keto-friendly snack or a reliable breakfast to grab on the way out the door, these muffins are a versatile solution. They are simple to whip up with basic kitchen tools and store beautifully for the week ahead, ensuring you never have to skip a nutritious breakfast.
Ingredients
- Eggs & Dairy: 8 large eggs, 1/3 cup whole milk, 1 cup shredded sharp cheddar cheese
- Meats: 6 slices bacon, cooked crisp and crumbled
- Vegetables & Herbs: 1/3 cup chopped green onions (optional)
- Seasonings: 2 tablespoons dry ranch seasoning mix, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt (adjust to taste)
Instructions
- 1. Oven Preparation
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
- 2. Whisk the Base
- In a large bowl, whisk together eggs, milk, ranch seasoning, black pepper, and salt until well combined.
- 3. Mix in Fillings
- Stir in cheddar cheese, crumbled bacon, and green onions (if using).
- 4. Fill the Tin
- Evenly divide the egg mixture among the muffin cups, filling each about 3/4 full.
- 5. Bake
- Bake for 18–22 minutes, or until the egg muffins are puffed and set in the center.
- 6. Cooling Process
- Let cool for a few minutes before running a knife around the edges and removing from the tin.
- 7. Serve or Store
- Serve warm, or cool completely for meal prep and refrigerate in an airtight container for up to 4 days.
Zusatztipps für die Zubereitung
To ensure the best results, use a high-quality nonstick spray or silicone liners, as egg muffins tend to stick to standard tins. Allowing the muffins to cool slightly before removing them helps them maintain their structure and prevents tearing.
Varianten und Anpassungen
For a vegetarian version, omit the bacon or substitute it with sautéed mushrooms or diced bell peppers. For extra flavor, you can also add a pinch of smoked paprika or a handful of chopped fresh herbs like parsley or chives to the mixture before baking.
Serviervorschläge
These muffins freeze well for long-term storage. Simply reheat in the microwave for 30–40 seconds for a hot breakfast. They pair excellently with a side of sliced avocado or a dash of hot sauce for those who like a bit of extra heat.
Save With their perfect balance of protein, healthy fats, and bold seasonings, these Ranch & Cheddar Egg Muffin Cups are sure to become a staple in your morning routine. Enjoy a stress-free start to your day with a breakfast that is as delicious as it is easy to prepare.
Common Questions
- → Can I make these egg muffins ahead of time?
Absolutely! These muffins are ideal for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds for a quick hot breakfast.
- → How do I prevent the muffins from sticking?
Use nonstick spray generously or silicone muffin liners for easy release. Let them cool for a few minutes before removing—running a knife around the edges helps them pop right out.
- → Can I freeze these muffin cups?
Yes! Once completely cooled, place them in a freezer-safe bag or container. They'll keep for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.
- → What vegetables can I add to these muffins?
Diced bell peppers, sautéed mushrooms, spinach, or chopped broccoli work beautifully. Just be sure to cook watery vegetables first and pat them dry to avoid soggy muffins.
- → How do I know when the muffins are done?
The muffins should be puffed and set in the center—no jiggling when you gently shake the pan. A knife inserted in the center should come out clean. They'll continue cooking slightly as they cool.
- → Can I make these without bacon?
Certainly! Try cooked sausage, diced ham, or leave out meat entirely for a vegetarian version. Sautéed mushrooms or extra veggies make excellent additions to keep them satisfying.