Ranch Cheddar Egg Muffin Cups (Print View)

Protein-packed muffin cups with cheddar, bacon, and ranch—ideal for busy mornings.

# Components:

→ 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:

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 shredded cheddar cheese, crumbled bacon, and green onions if using.
04 - Evenly distribute the egg mixture among the muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 22 minutes, until the egg muffins are puffed and set in the center.
06 - Allow muffins to cool for a few minutes, then run a knife around the edges and carefully remove from the tin.
07 - Serve warm immediately, or cool completely and refrigerate in an airtight container for up to 4 days.

# Expert Advice:

01 -
  • They're honestly the closest thing to a full breakfast you can grab with one hand while rushing out the door.
  • That tangy ranch flavor hits differently when it's baked into eggs—it's savory and satisfying without any fuss.
  • Packed with protein and practically zero carbs, so you won't crash by mid-morning.
02 -
  • Don't fill the cups all the way to the brim—they puff as they bake and will overflow if you're too generous, creating a crusty mess on your oven floor that I learned about the messy way.
  • The exact baking time depends on your oven's temperament, so start checking at 18 minutes; a toothpick inserted in the center should come out clean or with just a tiny bit of moisture, not wet.
03 -
  • Use silicone muffin liners instead of greasing if you want zero effort removal and easier cleanup—they're worth every penny and make you feel like a kitchen genius.
  • Don't skip the resting period after baking; those few minutes let the eggs set properly and make removal infinitely smoother than rushing them out of the tin.
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