Ranch Cheddar Egg Muffin Cups (Print View)

Savory egg muffins with crispy bacon, sharp cheddar, and zesty ranch—perfect for meal-prep breakfasts.

# Components:

→ Eggs & Dairy

01 - 8 large eggs
02 - ⅓ 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 - ¼ teaspoon freshly ground black pepper

→ Vegetables

07 - ¼ cup finely chopped chives or green onions, optional

→ For Greasing

08 - Nonstick cooking spray or butter

# Method:

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 if using until evenly distributed.
04 - Pour egg mixture evenly into prepared muffin tin, filling each cup approximately three-quarters 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 Advice:

01 -
  • They taste indulgent—crispy bacon and sharp cheddar in every bite—but they're actually quick to prep and freeze beautifully for chaotic mornings.
  • That ranch seasoning packet does the heavy lifting for flavor, so there's no fumbling with multiple spices before coffee kicks in.
  • You can eat them cold straight from the fridge, warm them up, or even toss one in your bag for later without guilt.
02 -
  • The difference between set and overcooked is about 2 minutes, so check early—the centers should jiggle just slightly when you nudge the tin, and they'll firm up as they cool.
  • If your ranch mix is salty (which most are), taste your mixture before adding extra salt, because the bacon already brings sodium and it's easy to oversalt.
03 -
  • Let your bacon sit on paper towels and break it up fine so you get little pieces distributed throughout instead of huge chunks that won't cut evenly.
  • If you want to make these dairy-free, unsweetened almond milk works and so does lactose-free cheese—the texture stays nearly identical, which I discovered by accident when a friend was visiting.
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