Ranch Bacon Breakfast Egg Bites (Printable Version)

Protein-packed egg muffins with cheddar, bacon, and ranch seasoning. Ready in 30 minutes.

# The Ingredients You'll Need:

→ Eggs and Dairy Base

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese

→ Bacon

04 - 6 slices bacon, cooked crisp and crumbled (about 1/2 cup)

→ Seasonings

05 - 2 tablespoons ranch seasoning mix
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt

→ Optional Garnish

08 - 2 tablespoons chopped fresh chives or green onions

# Step-by-Step Instructions:

01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or line with silicone muffin liners.
02 - In a large mixing bowl, whisk together eggs and milk until smooth and slightly frothy.
03 - Stir in ranch seasoning, black pepper, salt, and shredded cheddar cheese until well combined.
04 - Fold in crumbled bacon and fresh chives or green onions if using.
05 - Evenly distribute the mixture among prepared muffin cups, filling each approximately 3/4 full.
06 - Bake for 18 to 20 minutes until egg bites are set in the center and lightly golden on top.
07 - Remove from oven and allow to cool in pan for 5 minutes before transferring to wire rack. Serve warm or at room temperature.

# Additional Tips::

01 -
  • They're ready to eat in 30 minutes total, which means you can actually make them on a weeknight without it feeling like a project.
  • One batch gives you protein-packed breakfasts for days, so meal prep becomes something you actually enjoy instead of dread.
  • They taste indulgent with the bacon and cheese, but you can feel good about eating them because they're genuinely nutritious.
02 -
  • The difference between a fluffy bite and a dense one comes down to not overmixing once you add the dairy and eggs, so stir just until combined and then stop.
  • If you use homemade ranch seasoning instead of a packet, you can control the salt level perfectly, which matters because bacon already brings quite a bit to the table.
03 -
  • Use silicone liners instead of greasing the pan, which cuts cleanup time from annoying to nonexistent and means you can actually look forward to making these again.
  • If your oven runs hot, start checking at 17 minutes because overbaked eggs taste slightly sulfury and rubbery, and that defeats the whole purpose of making something this good.
Return to Recipe