Ranch & Cheddar Egg Muffin Cups (Printable Version)

Savory egg muffins loaded with bacon, cheddar, and ranch seasoning—ideal for meal prep or quick breakfasts.

# 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

# Step-by-Step Guide:

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 the eggs and milk until well combined.
03 - Stir in the ranch mix, black pepper, cooked bacon, cheddar cheese, and chives or green onions if using.
04 - Pour the egg mixture evenly into the prepared muffin tin, filling each cup approximately 3/4 full.
05 - Bake for 18–22 minutes, or until the centers are just set and the tops are lightly golden.
06 - Let the muffins cool in the tin for 5 minutes, then run a knife around each cup to release. Serve warm or let cool completely for storage.

# Additional Tips::

01 -
  • They grab like a granola bar but eat like a real breakfast, no fork required.
  • The ranch seasoning does all the flavor work so you dont have to measure out five different spices.
  • One batch feeds you through Wednesday without thinking about breakfast again.
  • They freeze beautifully and taste just as good reheated three weeks later.
02 -
  • Do not overfill the cups or they will spill over the edges and bake onto the tin, creating a mess that takes forever to scrub off.
  • Let them cool for the full five minutes before trying to remove them or they will fall apart in your hands, I ruined an entire batch being impatient once.
  • If your oven runs hot, check them at 18 minutes because overcooked egg muffins turn dry and spongy instead of tender.
03 -
  • Use a silicone muffin pan if you have one, the muffins slide out without any effort and cleanup is nearly instant.
  • Cook your bacon until it is almost too crispy, it softens slightly as the muffins bake and ends up with the perfect texture.
  • Whisk the eggs more than you think you need to, the better they are combined the fluffier and more even your muffins will turn out.
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