Protein-packed bites with tangy ranch, buffalo sauce, cheddar, cream cheese, and veggies—simple and flavorful.
# Components:
→ 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 (optional)
# Directions:
01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or line 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 smooth and fully combined.
03 - Fold in shredded cheddar cheese, chopped green onions, diced red bell pepper, and optional cooked chicken until ingredients are distributed evenly.
04 - Distribute the egg mixture evenly into the muffin cups, filling each approximately three-quarters full.
05 - Bake in the oven for 18 to 22 minutes until the centers are firm and the tops are lightly golden.
06 - Allow the egg bite cups to cool in the pan for 5 minutes, then use a knife to release the edges. Serve warm or at room temperature.
