Ranch Cheddar Egg Muffin Cups (Print Version)

Fluffy egg muffins with cheddar, bacon, and ranch seasoning make grab-and-go breakfasts easy.

# 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, adjust to taste

# How-To 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 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 using.
04 - Evenly divide the egg mixture among the muffin cups, filling each approximately 3/4 full.
05 - Bake for 18-22 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 prep and refrigerate in an airtight container for up to 4 days.

# Expert Hints:

01 -
  • They sit in your fridge ready to grab, which means breakfast stops being the thing you skip when life gets messy.
  • The ranch seasoning hits different in eggs—it's tangy and savory in a way that feels like you're eating something indulgent, not virtuous.
  • Twelve muffins from one bowl means you're basically done with breakfast for the whole week, and that's a kind of freedom.
02 -
  • Don't overbake these or they turn into little rubber balls—watch them at 18 minutes, and remember that carryover cooking is real, so pull them out when there's still a whisper of jiggle in the center.
  • The ranch seasoning matters more than you think; some brands are much saltier than others, so taste your egg mixture before it hits the oven and adjust if needed, because you can't undo oversalting.
03 -
  • Make a double batch and freeze the extras unbaked in the muffin tin, then pop them into a freezer bag once frozen—you can bake them straight from frozen, just add a couple of minutes to the time.
  • If your ranch mix tastes like salt to you, use less and bulk up the seasoning with fresh herbs like dill or parsley; it gives you that ranch taste without the sodium overload.
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