Save It Savory, protein-packed egg bites infused with tangy buffalo sauce and creamy ranch flavors are perfect for breakfast, snacks, or meal prep. These little cups are easy to make and ideal if you want something delicious that fits a busy lifestyle.
I first whipped up these Buffalo Ranch Egg Bite Cups for a weekend brunch, and they disappeared quickly. They’ve since become a family favorite for busy weekdays, especially because they reheat so well.
Ingredients
- Eggs & Dairy: 8 large eggs, 1/2 cup milk (whole or 2%), 1/2 cup shredded cheddar cheese, 1/4 cup cream cheese (softened)
- Vegetables: 1/3 cup finely chopped green onions, 1/3 cup finely diced red bell pepper
- Flavorings & Sauces: 1/4 cup buffalo sauce, 2 tablespoons ranch dressing, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Optional Protein: 1/3 cup cooked shredded chicken breast (optional)
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
- Mix Wet Ingredients:
- In a large bowl, whisk together eggs, milk, buffalo sauce, ranch dressing, cream cheese, garlic powder, onion powder, salt, and black pepper until fully combined.
- Add Fillings:
- Stir in cheddar cheese, green onions, red bell pepper, and optional shredded chicken.
- Fill Muffin Cups:
- Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
- Release and Serve:
- Let cool for 5 minutes, then run a knife around the edges to release. Serve warm or at room temperature.
Save It I love making a batch to share with my kids after school. They enjoy helping mix the fillings and picking out their favorite cheese, making this recipe a fun family activity.
Required Tools
You’ll need a 12-cup muffin tin (or silicone muffin pan), mixing bowls, whisk, measuring cups, spoons, knife, and cutting board for prep.
Allergen Information
This recipe contains eggs and dairy. Ranch dressing and buffalo sauce may have additional allergens such as soy, gluten, or mustard—always read product packaging to confirm.
Nutritional Information
Each egg bite cup has approximately 90 calories, 6 g total fat, 2 g carbohydrates, and 6 g protein.
Save It These Buffalo Ranch Egg Bite Cups are simple, satisfying, and perfect for meal prep. Keep a batch in your fridge for easy, protein-packed breakfasts or snacks any day of the week.
Recipe FAQs
- → Can I use another cheese instead of cheddar?
Yes, Monterey Jack or pepper jack are great alternatives that add different flavors and textures.
- → Is it possible to make these ahead of time?
Absolutely! Store in the fridge up to 4 days, or freeze for longer storage and quick breakfasts.
- → How do I make them spicier?
Add a pinch of cayenne pepper or an extra splash of hot sauce for more heat in each bite.
- → Can I omit the chicken?
Yes, the bites are flavorful and satisfying even without chicken. It’s entirely optional.
- → What muffin pan works best?
Use a standard 12-cup muffin tin or silicone liners for effortless release and easy cleaning.