Bacon Ranch Egg Bites are for mornings when plain eggs just aren’t going to cut it.
Bacon, cheddar, green onions, and ranch seasoning give these plenty of savory flavor without turning breakfast into a whole production.
You’ll need a skillet for the bacon and a standard muffin pan for baking. That’s pretty much what you need.
The cottage cheese blends into the eggs, so you don’t end up with noticeable curds in every bite, and it helps give the mixture a softer texture.
These are also very easy to make ahead. Bake a batch, stash them in the refrigerator, and breakfast is already waiting.
Two egg bites make one serving, so they’re easy to portion without thinking too hard about it first thing in the morning.
Why You’ll Love This Bacon Ranch Egg Bites
Bacon, Cheddar, and Ranch
There’s nothing subtle about the flavor here. You’ve got crisp bacon, sharp cheddar, a little green onion, and ranch seasoning in every batch. Familiar stuff, and it works.
Made for Busy Mornings
Bake all 12 at once and you’ve got six breakfasts ready to go. Warm up two and move on with your morning.
No Special Egg Bite Equipment
No silicone molds or pressure cooker needed. A regular muffin pan works just fine.
Easy to Adjust
Want a stronger ranch flavor? You can add a little more seasoning. Prefer fewer green onions? Cut them back. There’s plenty of room to tweak these without changing the basic recipe.
Ingredient Substitutions
Center-Cut Bacon
Regular bacon or turkey bacon can be used instead. If using regular bacon, drain it well before adding it to the egg mixture.
Low-Fat Cottage Cheese
Full-fat cottage cheese works if that’s what you have. Small-curd or large-curd cottage cheese will both work since it gets whisked into the eggs.
Low-Fat Milk
Skim milk, 2% milk, or whole milk can replace the low-fat milk.
Reduced-Fat Sharp Cheddar
Regular cheddar, Monterey Jack, Colby Jack, or pepper Jack can be used. Pepper Jack gives them a little heat.
Green Onions
Finely chopped chives are an easy swap. You can also leave the green onions out.
Ranch Seasoning
A store-bought dry ranch seasoning packet works well. Check the label if you’re watching sodium because brands can vary quite a bit.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Bacon Ranch Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 8 slices center cut bacon
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- 1 tablespoon dry ranch seasoning
- ¼ teaspoon ground black pepper
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup green onions finely chopped
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with cooking spray.
- Heat a large skillet over medium heat. Add the bacon. Cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate. Let the bacon cool slightly. Chop the bacon into small pieces.
- Add the eggs, cottage cheese, milk, ranch seasoning, and black pepper to a large mixing bowl. Whisk until well blended. Add the bacon, cheddar cheese, and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly between the prepared muffin cups. Bake for 20 to 22 minutes, or until the centers are set. Let the egg bites cool in the pan for 5 minutes. Run a thin knife around the edges. Remove the egg bites from the muffin pan. Serve warm.
Notes
Tips and Tricks
Let the bacon drain – Excess bacon grease can make the egg bites feel oily, so give the cooked bacon a minute on paper towels before chopping it. Don’t overbake – Pull the egg bites from the oven once the centers are set. Baking them too long can make the eggs rubbery. Expect a little puffing – The egg bites may rise in the oven and settle slightly as they cool. That’s normal. Grease the pan well – Egg mixtures like to stick around the edges, especially once cheese is involved. A thorough coating makes removal much easier.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container or bag for up to 2 months. Separating layers with parchment paper makes it easier to remove only what you need. Microwave – Microwave refrigerated egg bites for about 20 to 30 seconds at a time until heated through. Frozen egg bites will need additional time. Oven – Reheat at 350°F until warmed through if you prefer a firmer texture.Nutrition
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