Buffalo Ranch Egg Bite Cups (Printer View)
Tangy buffalo sauce and ranch blend into savory, protein-rich oven bites ideal for all-day snacking.
# What you'll need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup whole or 2% milk
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup cream cheese, softened
→ Vegetables
05 - 1/3 cup finely chopped green onions
06 - 1/3 cup finely diced red bell pepper
→ Flavorings & Sauces
07 - 1/4 cup buffalo sauce
08 - 2 tablespoons ranch dressing
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Optional Protein
13 - 1/3 cup cooked shredded chicken breast
# Method:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone muffin liners.
02 - In a large mixing bowl, whisk together eggs, milk, buffalo sauce, ranch dressing, cream cheese, garlic powder, onion powder, salt, and black pepper until homogenous.
03 - Fold in shredded cheddar cheese, green onions, red bell pepper, and, if desired, the cooked shredded chicken.
04 - Evenly distribute the mixture among the muffin cups, filling each approximately three-quarters full.
05 - Place the muffin tin in the oven and bake for 18–22 minutes, until the centers are set and the tops appear lightly golden.
06 - Remove from oven and allow egg bites to cool for 5 minutes. Run a small knife around the edges of each cup to release. Serve warm or at room temperature.
# Expert Advice:
01 -
- Quick and easy to prepare for busy mornings
- Gluten-free and low carb with bold, delicious flavor
02 -
- These store well for up to 4 days in the fridge or can be frozen for quick meals
- Ranch dressing and buffalo sauce may have hidden allergens, so always check product labels
03 -
- Add a pinch of cayenne for extra heat if desired
- Swap cheddar for Monterey Jack or pepper jack cheese for a delicious twist