Recipe For Ranch House 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.

1. Info for Ranch House Bacon and Egg Cups

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Ranch House Bacon and Egg Cups

  • 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

3. Directions:

  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.

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