Ranch House Bacon and Egg Cups

Ranch Flavored Bacon and Egg Cups

Things are a little out of schedule this week because I am in the middle of a little project for Foodbuzz.  Today is this week’s bread post.  There will not be a cookbook review.

I wanted to make a breakfast sandwich the could be made, crust and all, in a muffin tin; sort of a breakfast-on-the-go. I decided to base my recipe on the idea of a kolache; a rich, sweet dough with a savory filling. It didn’t really turn out like a kolache, though, hence the name.  I ended up using frozen bread dough in this recipe, so the level of richness was toned way down.
Ranch Flavored Bacon and Egg Cups

Ranch House Bacon and Egg Cups
Serves: 6
  • 1 package frozen rolls
  • 6 eggs
  • 2 Tbsp milk
  • 8 ounces cheddar cheese, grated
  • 1 package Hidden Valley Ranch Spicy Ranch Salad Dressing Mix
  • 6 strips bacon, cooked and crumbled
  1. Spray a 12 cup muffin tin with vegetable spray.
  2. Break six rolls in half and place a piece in the bottom of each cup.
  3. Flatten it to fit on the bottom of the muffin cup like a crust.
  4. In a bowl, whisk together eggs, milk and dressing mix.
  5. Divide the bacon evenly between each cup.
  6. Pour the egg mixture into each cup.
  7. Top with cheese.
  8. Bake in a preheated 375 degree oven for 20 minutes or until egg is set.
  9. Serve warm.


Ranch Flavored Bacon and Egg Cups


Ranch Flavored Bacon and Egg Cups


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