Ranch Cheddar Egg Muffin Cups (Print Version)

Fluffy egg muffins with bacon, cheddar, and ranch seasoning. Quick, protein-packed breakfast or snack ideal for meal prep.

# 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 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

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large mixing bowl, whisk together eggs and milk until well combined.
03 - Stir in ranch dressing 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 3/4 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.

# Additional Tips::

01 -
  • Only 30 minutes total time from start to finish.
  • Gluten-free and low-carb with only 2g of carbohydrates per cup.
  • High in protein with 9g per serving.
  • Perfect for meal-prep and busy weekday mornings.
02 -
  • Ensure you fill each muffin cup only 3/4 full to allow for a slight rise.
  • Run a knife around the edges after cooling to ensure they release cleanly.
  • Check your ranch mix and cheese labels if you need to ensure the recipe is strictly soy-free.
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