Ranch Cheddar Egg Muffin Cups (Printer View)

Savory egg muffins with bacon, cheddar, and ranch seasoning. Quick, protein-rich breakfast for busy mornings.

# What You'll 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, adjusted to taste

# Method Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large mixing bowl, whisk together eggs, milk, ranch seasoning, black pepper, and salt until well combined.
03 - Stir in cheddar cheese, crumbled bacon, and green onions if desired.
04 - Evenly divide the egg mixture among the muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 22 minutes, or until the egg muffins are puffed and set in the center.
06 - Let cool for a few minutes before running a knife around the edges and removing from the tin.
07 - Serve warm, or cool completely for meal preparation and refrigerate in an airtight container for up to 4 days.

# Expert Advice:

01 -
  • Ideal for busy mornings and healthy meal prep.
  • Naturally gluten-free and low-carb.
  • Bursting with the zesty, familiar flavor of ranch and savory bacon.
02 -
  • Use silicone muffin liners for the easiest removal without any sticking.
  • Avoid overfilling the cups beyond 3/4 full to prevent them from spilling over while puffing up.
  • Double-check your ranch seasoning ingredients if you are strictly gluten-free.
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