Ranch Cheddar Egg Muffin Cups (Printable version)

Protein-rich egg muffins with cheddar, bacon, and ranch seasoning for easy meal prep breakfasts.

# What you 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

# How to Make It:

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 desired.
04 - Evenly divide the egg mixture among the muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 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 Advice:

01 -
  • They taste like comfort in every bite, but prep them on Sunday and you're basically free for the whole week.
  • No guilt, no carb crash—just protein and cheese that keeps you satisfied until lunch.
  • They freeze beautifully, so you can pull one out and reheat it while you're still half-asleep and rushing out the door.
02 -
  • If you bake them too long, they'll be tough and dry—pull them out when there's still a tiny wobble in the center and they'll set perfectly as they cool.
  • Room temperature eggs blend so much more smoothly than cold ones, and it genuinely makes a difference in the final texture of your muffins.
03 -
  • Let the muffin tin cool completely before washing it, and invest in good nonstick spray or silicone liners because sticky muffins are a tragedy waiting to happen.
  • If your ranch seasoning is very salty, dial back the added salt—taste the raw mixture before baking and adjust to your preference.
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