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High Protein Egg Muffins

These high protein egg muffins are the perfect make-ahead breakfast for busy moms and hungry teens. Easy, filling and ready in minutes for hectic mornings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast
Cuisine: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices thick cut bacon crumbled
  • 1 cup shredded cheddar cheese
  • 8 extra large eggs
  • ½ cup milk
  • 1 tbsp ranch seasoning mix
  • ½ tsp salt
  • ½ tsp pepper

Equipment

  • 1 muffin tin
  • 12 muffin tin liners

Method
 

  1. Preheat oven to 350℉. Line a 12 count muffin tin with muffin tin liners.
  2. Cook bacon and once cooled, crumble into bite size pieces.
  3. In a medium bowl, whisk the eggs, milk, ranch seasoning, salt and pepper.
  4. Distribute the bacon and cheese evenly into the muffin tin cavities. Then fill each muffin to with the egg mixture (about ⅓ cup per muffin).
  5. Bake for 30 minutes or until risen, golden on top and no longer jiggly.

Notes

These egg muffins keep for 5 days in the fridge and are easy to reheat in the oven or microwave. Feel free to explore more add-ins like chopped spinach, sliced mushroons, sun-dried tomatoes. Or mix it up with breakfast sausage or feta cheese.