Ranch Cheddar Egg Muffin Cups

# What You 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, adjusted to taste

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 three-quarters 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 preparation and refrigerate in an airtight container for up to 4 days.

01 -

Make them once on Sunday and coast through the week with zero morning decisions.
They actually taste exciting with the tangy ranch and crispy bacon, not like diet food.
Gluten-free and low-carb without feeling like you're missing out on flavor.

02 -

Don't fill them to the brim because they rise up and over, and an oven explosion of eggs is not the way to start your day.
The center might look barely set when you pull them out, but they continue cooking slightly and firm up as they cool, so resist the urge to bake them longer.

03 -

Cook your bacon the night before and crumble it into a container so assembly the next morning is literally just mixing and baking.
Room temperature eggs whisk into a smoother, more homogeneous mixture, so if you remember to grab them 20 minutes early, do it.