Ranch & Cheddar Egg Muffin Cups (Print Version)

Savory egg muffins loaded with crispy bacon, sharp cheddar cheese, and zesty ranch seasoning—perfect for meal-prep breakfasts or on-the-go snacks.

# 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 Steps:

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 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.

# Expert Hints:

01 -
  • High Protein: Each muffin contains 9 grams of protein to keep you fueled.
  • Low Carb & Gluten-Free: A perfect fit for keto and gluten-sensitive lifestyles.
  • Zesty Flavor: The ranch seasoning adds a unique, tangy twist to traditional egg cups.
  • Meal Prep Friendly: Easy to bake in batches and store for the week ahead.
02 -
  • Wait to Release: Letting the muffins cool for 5 minutes helps them firm up so they don't break when removed.
  • Prevent Sticking: Run a thin knife around the edge of each cup to ensure a clean release from the tin.
  • Proper Filling: Don't fill the cups to the brim; 3/4 full allows the eggs to puff up without overflowing.
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