Ranch & Cheddar Egg Muffin Cups (Printable)

Savory egg muffins with cheddar, bacon, and ranch seasoning—ideal for grab-and-go 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 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, adjust to taste

# 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 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 egg mixture among muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes until egg muffins are puffed and centers are set.
06 - Allow to cool for several minutes before running a knife around edges and removing muffins from tin.
07 - Serve warm immediately or cool completely for meal preparation and refrigerate in an airtight container up to 4 days.

# Expert Hints:

01 -
  • High Protein: Each muffin cup contains 9 grams of protein to keep you satisfied.
  • Low Carb & Gluten-Free: With only 2g of carbohydrates, these fit perfectly into a keto-friendly lifestyle.
  • Flavorful: The combination of ranch seasoning and bacon creates a zesty profile that beats a plain egg breakfast.
02 -
  • Freezing: These muffins freeze well for up to a month. Thaw in the fridge overnight or reheat directly from frozen.
  • Seasoning: Check your ranch seasoning ingredients for gluten if you have a strict allergy.
  • Bacon: Ensure your bacon is extra crispy before crumbling to maintain a bit of texture within the soft egg muffin.
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