Ranch & Cheddar Egg Muffin Cups (Printable Version)

Protein-packed egg muffins with cheddar, bacon, and ranch seasoning—ideal for meal-prep breakfasts on the go.

# 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, adjusted to taste

# Step-by-Step Guide:

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 thoroughly combined.
03 - Stir in shredded cheddar cheese, crumbled bacon, and green onions if using.
04 - Evenly distribute egg mixture among muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes until egg muffins are puffed and set in the center.
06 - Allow to cool for several minutes, then run a knife around the edges of each muffin cup and remove from tin.
07 - Serve warm immediately or cool completely for meal prep. Refrigerate in an airtight container up to 4 days.

# Additional Tips::

01 -
  • They taste like a diner breakfast but take less effort than scrambling eggs on a busy morning.
  • You can grab two from the fridge, microwave for 30 seconds, and feel like you actually cooked something real.
  • The ranch seasoning adds a tangy punch that makes plain egg muffins taste like an upgrade.
  • Theyre endlessly customizable, so you can clean out your veggie drawer or use up that last slice of cheese.
02 -
  • Dont overfill the muffin cups or theyll overflow and bake unevenly, I learned this after scrubbing baked egg off my oven floor.
  • Let the muffins rest for at least two minutes before removing them, or they might collapse and lose their fluffy shape.
  • If youre meal prepping, cool them completely before stacking in a container, or condensation will make them soggy.
03 -
  • Use silicone muffin liners instead of paper, they release the muffins cleanly and you can reuse them forever.
  • Whisk the eggs until theyre fully blended with no streaks of yolk, this keeps the texture uniform and fluffy.
  • Taste the raw egg mixture before baking and adjust the salt, its easier to fix now than after theyre cooked.
  • Let the bacon cool slightly before crumbling it into the eggs, or the heat can start cooking them prematurely.
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