Ranch Cheddar Egg Muffin Cups

# What You'll Need:

01 - 8 large eggs

02 - 1/3 cup whole milk

03 - 1 cup shredded sharp cheddar cheese

04 - 6 slices bacon, cooked crisp and crumbled

05 - 1/3 cup chopped green onions, optional

06 - 2 tablespoons dry ranch seasoning mix

07 - 1/4 teaspoon freshly ground black pepper

08 - 1/8 teaspoon salt

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 using.

04 - Evenly divide the egg mixture among the muffin cups, filling each approximately 3/4 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.

01 -

They taste like you spent way more time than you actually did, which is the best kind of kitchen magic.
Sunday prep becomes Friday breakfast without any reheating sadness or dry texture regrets.
You can literally eat breakfast with one hand while doing basically anything else.

02 -

Don't skip the cooling step before removing them from the tin, or they'll tear apart and become sad little scrambled egg situations instead of neat muffins.
If your ranch mix contains gluten, swap it for a certified gluten-free version or use fresh herbs and spices instead, which actually tastes even better.

03 -

Make sure your bacon is cooked completely crisp and cooled before mixing in, or the heat will start cooking the eggs prematurely and throw off your texture.
Fill any empty muffin cups halfway with water if you're not using all twelve spots, so the tin heats evenly and your muffins bake uniformly.