How To Make Egg Cups In Muffin Tin?

Preheat the oven. In order for the eggs to poach properly,the oven must be hot enough when you place them inside.

How do you make egg muffins out of tin?

Simply fill your sink with boiling hot water and a cup of white vinegar. Let the muffin pan sit for a while. Twenty minutes is typically a good amount of time, although you can always go longer. When you’re done with the soak, try scrubbing once more.

How long do you put egg cups in the oven?

Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes.

Can you put eggs in paper muffin cups?

Evenly pour the egg mixture over the pepper shallot mixture, filling each muffin cup about 3/4 full. Bake in the oven until egg is set and puffy, about 15-20 minutes. After removing from oven, immediately remove from muffin tin and allow to cool completely on a cooling rack.

How do you keep egg muffins from sticking to the pan?

Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking. The muffins puff up while they cook in the oven.

Will Egg Muffins stick to paper liners?

AVOID using regular muffin liners or pouring the egg directly into the muffin tin, even if it’s ‘non-stick,’ as the mini frittata muffins WILL stick!

How do you use an egg cup?

Simply place a hard-boiled or soft-boiled egg, pointy end up, into the appropriately sized cup. Use the smaller cup for enjoying eggs while still in their shell.

Why do my egg muffins deflate?

Make sure your oven is not too hot. Otherwise, the muffins will puff A LOT in the oven then collapse once you take them out. Leave these breakfast egg muffins to cool down inside the muffin tin before removing them; otherwise, they will deflate too quickly and potentially collapse.

Can you use parchment paper as muffin liners?

All you need is regular parchment paper. Cut the parchment into squares and then press them around a mold that’s roughly the same size as your muffin cup — in my case, a small can of V8 juice did the job quite nicely. I like five-inch squares of parchment for regular-sized muffin cups.

Why are my egg muffins rubbery?

Why are my egg muffins spongy? Typical egg muffins are simply mini ‘frittatas’, and become spongey when reheated. This is due to the combination of a wetness from the eggs and added vegetables and the bubbly texture of the frittata.

How much egg white replaces an egg?

Two egg whites—or 1/4 cup fat-free egg substitute—can replace 1 whole egg.

Why do muffins stick to the pan?

Keep these tricks in mind for your next round of baking.

  • Over-baking is the primary cause of stubborn muffins, even with a greased pan.
  • You can test a single muffin or two to find the perfect time for your oven.
  • Allow your muffins to cool for 2 to 5 minutes in the pan before trying to remove them.
  • Can you use cupcake liners for muffins?

    You will see some liners labeled specifically for cupcakes or muffins but the two are interchangeable. Make sure you buy the correct size muffin liners for your pans. Most muffin and cupcake liners are affordable and a pack can be used on more than one batch of cupcakes.

    How do you keep eggs from sticking when baking?

    Even muffin liners made out of other materials can help you out, but you might need to grease them to keep the egg muffins from sticking to them. Some people simply choose to grease the muffin pans that they’re using to solve the problem. A standard non-stick cooking spray might even do the trick.

    How to make egg muffin cups?

    – Preheat your oven to 350 degrees. – Spray a 12-count muffin pan generously with nonstick cooking spray. If you have them, silicone baking cups are perfect for egg muffins. – Whisk together eggs, milk and salt and pepper. Fill each muffin cup about ¾ of the way full. – Bake for 20 minutes or until eggs are fully cooked.

    How many cups are in a muffin tin?

    Standard muffin tins will make 12 muffins, with each cup in them holding between 1/3 and 1/2 cup (2.5 to 4 oz / 75 ml to 125 ml) of batter each. Mini muffin tins will hold between 1/8 and 1/4 cup (1 to 2 oz / 30 to 60 ml) each of batter and will make 24 muffins.

    5 Easy Ways to Instantly Get Baked Eggs Off a Muffin Pan

    • Oh oh, there are eggs cooked into the bottom of my muffin tin.
    • What should I do now?
    • The good news is that there are various straightforward remedies that may be made with items you already have on hand.
    • With a little soaking, baking, and washing, you can restore the appearance of your muffin tin.

    Hello, hello, hello!My name is Michelle, and when it comes to baking, I admit that I don’t always think clearly.It happens to me from time to time that I forget to use nonstick basics before baking a batch of goodies.

    • Of course, it amounts to filth that has become plastered to the surface.
    • Fortunately, I’ve learned how to deal with a cooked egg and remove it out of my muffin tin once and for all.
    • Continue reading if you’re ready to bid farewell to your soiled muffin pans forever.

    I’ve included a number of suggestions for removing baked-on messes and restoring the pristine appearance of your muffin pan.Baking professionals, it’s time to break out your trusted cleaning products!

    How to Get Baked Egg off a Muffin Pan

    • You’ll discover six different approaches of dealing with baked-on problems on your muffin tin in the section below.
    • Why are there so many options?
    • To be really honest, one baked-on disaster does not look the same as another.
    • Sometimes it’s simply a few egg fragments scattered throughout the dish.

    At other times, it’s a complete disaster.With that in mind, I’ve compiled a comprehensive list of solutions for any baked-on egg mishaps that may occur in your kitchen.

    1. Let it Soak

    • The first and most important thing you should do is soak your muffin pan overnight.
    • To do this, fill your sink halfway with hot water and a couple squirts of your favorite dishwashing soap, then rinse well.
    • There is no set time limit for how long you should leave it to soak before using it.
    • Some people prefer to leave their muffin pans soaking overnight, and that is also OK.

    Others, such as myself, who are prone to rushing through tasks, can get by with only a few minutes.Take into consideration the fact that the amount of time required for soaking is dependent on the volume of the baked-on egg.If I’m dealing with a significant amount of baked-on filth, I’ll likely let it soak for at least a half-hour before attempting to scrape it off.

    2. Dish Soap and Scrubber

    • Now that the soaking process has concluded, it is time to determine if this will be a straightforward remedy (or not).
    • This following step is rather straightforward.
    • Bring out your favorite dish soap (again) and your favorite scrubber and go to work.
    • Personally, I prefer Brillo pads or any scrubber with a minor abrasiveness to any other type of scrubber.

    A short cleaning should be enough to remove any baked-on eggs off the surface.Sometimes it’s necessary to put forth a little more effort to get things done.Give it everything you’ve got!

    3. Use Salt

    • So you’re still having trouble with baked-on eggs, huh?
    • That has been my experience.
    • It’s time to employ an ingredient that you most likely used in the recipe that resulted in this whole mess – salt – to clean things up.
    • Salt has a slight abrasiveness that can be effective in removing stubborn filth and goop off surfaces.

    Simply add some salt on top of the muffin tray to achieve this effect.Then, using your scrubber, attempt to wipe the baked-on eggs out of the muffin tin as much as possible.This should take care of the problem.

    • If this is the case, continue reading.

    4. Try a White Vinegar and Hot Water Soak

    • When you’re dealing with a cleaning nightmare, there always appears to be one reliable ally on hand: white vinegar.
    • Is there anything that white vinegar can’t remove from its surface?
    • No surprise that white vinegar is included in this stage due to its non-toxic nature and great cleaning properties, as previously stated.
    • This following stage will consist of soaking in a solution of white vinegar and hot water.

    Fill your sink halfway with boiling hot water and a cup of white vinegar, and you’re done.Allow the muffin tray to cool for a few minutes.Twenty minutes is usually plenty time, however you can certainly continue for a little longer if necessary.

    • When you’re finished with the soak, give it another go with the scrubbing.
    • White vinegar, in addition to being a powerful cleaning agent, has the added virtue of eliminating the stench of burnt-on eggs as an added bonus.
    • This is critical if you’re a baker who doesn’t want odors from one batch of cookies to contaminate the next!

    5. Cook with Baking Soda

    • Even if you don’t have baked-on egg mess at this stage, you’re probably thinking about pulling your hair out at this point.
    • I’m not sure how I know this.
    • Because I’ve been there myself.
    • The result of baking on eggs is sometimes more of a charred mess, and it appears as if nothing would work.

    Although this is a more time-consuming alternative, it is effective!Preheat your oven to 350 degrees Fahrenheit.Sprinkle baking soda over the pan’s surface and pour some water into each section to fill it.

    • Allow for around twenty to thirty minutes of ″baking″ time in the muffin tray.
    • Once the pan has been removed (with caution – it is really hot!
    • ), scrape it with an abrasive brush or sponge.

    When the combined forces of heat and baking soda are used, there is practically no possibility that your muffin tin will retain any baked-on messes!

    Bonus Tip: Try a Dryer Sheet

    • Not sure about you, but I enjoy unusual cleaning procedures and am constantly on the lookout for anything new to experiment with.
    • Does this ring true for you?
    • Consider using dryer sheets as a solution!
    • To use this approach, just fill your sink halfway with hot water and add a dryer sheet or two on top of the water.

    Allow the muffin pan to soak for a short period of time before scraping.Is it effective?Sure.

    • Is it a little odd?
    • Absolutely!
    • You may use this entertaining approach for the traditional soak or the white vinegar and hot water soak.

    One of the most significant benefits of utilizing dryer sheets is that your kitchen will smell absolutely delicious, just like a freshly laundered load of clothes.Given that this is one of my favorite smells on the face of the globe, it should come as no surprise that I adore using the dryer sheet method to clean muffin tins!


    Do you have any other questions regarding cleaning a muffin pan? The following are some frequently asked questions to which you may be interested in knowing the solutions.

    How do you get burnt eggs off a stainless steel pan?

    When dealing with a stainless steel pan, the best thing to do is to fill the pan halfway with water and bring it to a boil for around three minutes. Then, using a spatula or similar scraper, carefully scrape away the burned-on eggs from the pan. If you are unable to boil the pan, you may alternatively utilize the baking method described above.

    How do you get burnt egg off a nonstick pan?

    The procedure is very identical to the ones outlined above. Nonstick pans, on the other hand, seem to respond nicely to a soak in white vinegar and hot water. Basically, all you have to do is fill a sink halfway with hot water and white vinegar and set the muffin pan inside for twenty minutes.

    Why are my eggs sticking to my nonstick pan?

    When the egg proteins are cooked, they form a link with the pan. The simplest approach to avoid this is to ensure that the pan and the egg are both coated with a nonstick coating. Butter and oil are excellent choices, especially for baking muffins or other baked goods. A liberal use of nonstick cooking spray, on the other hand, is both safe and dependable.

    Final Thoughts

    • However, just because you have a baked-on egg mess on your muffin tray that will not come off does not mean it has to stay there.
    • When it comes to removing baked-on eggs from your muffin tin, there are a variety of options to choose from.
    • You may soak, bake, or scrape the eggs off the pan – or use all three methods!
    • How do you pull cooked eggs out of a muffin tin without breaking them?

    Please leave a comment below so that we can test it out!Since I was a child, I’ve been a huge fan of sweets.This prompted me to go on a self-taught baking quest that began when I was thirteen years old.

    • Over ten years have passed since I began my baking experiences, and I’ve gained a great deal of knowledge along the road.
    • People now clamor for my wonderful sweets, whether it’s a chocolate cake or a strawberry crepe, and I’m thrilled.

    Baked Egg Cups Breakfast Recipe

    Recipes Baked egg cups make a delicious make-ahead weekday breakfast option or a delectable starter that’s sure to impress your brunch guests. Spinach or kale is layered with cheese, chives and an egg, baked snugly in a cup of shaved ham. Serves: 6 Prep Time: 15 min Cook Time: 18 min


    • 18 baby spinach leaves
    • 6 tsp (30 mL) crumbled goat cheese
    • 6 eggs
    • 6 tsp (30 mL) whole milk (1 percent)
    • 2 tsp (10 mL) finely chopped chives
    • 1/8 tsp (0.5 mL) freshly ground black pepper
    • 6 thin slices ham


    1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
    2. Coat the bottom and edges of a 6-cup muffin tray with cooking spray before baking. Ham should be used to line the interior of each muffin cup.
    3. Place 3 spinach leaves on top of the ham, then 1 teaspoon (5 mL) goat cheese on top of the spinach.
    4. Carefully break an egg on top of the dish. 1 teaspoon (5 mL) milk should be poured over each yolk. Sprinkle the chives and pepper over the top before serving.
    5. Bake for 18 to 20 minutes in a preheated 350°F (180°C) oven until the whites are set and the yolks are cooked to your liking. Remove each muffin cup by running a knife along the interior of each one.


    • In place of the muffin tray, you may use six 1/2-cup (125 mL) ramekins or custard cups.
    • Variations: Kale can be substituted for spinach.
    • Instead of sliced ham, shaved ham can be substituted.
    • Instead of ham, smoked salmon can be substituted.

    Replace goat cheese with feta cheese, cream cheese, or shredded hard cheese of your choice if you do not have any on hand.Leave out the goat cheese.Using a thin slice of tomato and a slice of big white or cremini mushroom, arrange them over the spinach leaves.

    • Leave out the ham.
    • Fill the muffin cups halfway with extra spinach leaves or a big kale leaf.
    • Remove the goat cheese and milk from the recipe and instead sprinkle grated Parmesan or Cheddar cheese over each egg before baking.

    Instead of chives, you may use any chopped fresh herbs of your choosing instead.

    Healthy Breakfast Make Ahead Egg Muffins

    • Breakfast That Is Good for You Egg Muffins that may be made ahead of time – These egg muffins cooked in the oven are simple to prepare ahead of time and reheat. What a convenient way to start the day with a hot, quick, and protein-packed breakfast on a busy day! Take a look at the video below to learn how to create this easy and nutritious make-ahead dish that stores and reheats well. Are you someone who gets up early in the morning? Are you the type of person that gets up with the sun, enjoys a leisurely breakfast while reading the newspaper, and yet still manages to go to work on time? This is due to the fact that I am not. Normally, I am the type of person who presses the snooze button five times before bolting out of bed, late as usual, frantically getting dressed and putting on some makeup so that I appear halfway presentable when I go into work at the last minute. Breakfast is something I do on the spur of the moment, generally about 10 a.m. when I realize I’m hungry. So I started looking for healthy breakfast dishes that I could make ahead of time and grab on my way out the door in the morning. Several years ago, I discovered these bake ahead egg muffins in the South Beach Diet Cookbook and began cooking them regularly ever since. They are one of my favorite breakfast foods since they are simple to prepare, can be made ahead of time, and reheat well. When it comes to egg muffins, here are some of the most often asked questions: In what order do you bake egg muffins? In what temperature do you bake egg muffins? In what temperature do you keep egg muffins? In what temperature do you bake egg muffins?
    See also:  How To Make A Motorcycle Diaper Cake Video?
    Let’s dive in to my best tips for how to make egg muffins:
    How do you make egg muffins?

    Egg muffins are a simple recipe to prepare. You just sauté some vegetables and scramble some eggs before pouring the mixture into muffin pans and baking them. For instructions on how to prepare breakfast egg muffins, please see the recipe and video links provided below.

    How long do you bake egg muffins and at what temperature?
    • Bake for 15-20 minutes at 350 degrees for the best results.
    • They should be puffed up and placed on top of the dish.
    • As soon as you take them out of the oven, they will begin to deflate immediately.
    • Remove them from the muffin tray as soon as possible; otherwise, they will ″sweat,″ and that is not very appetizing.

    Allow them to cool fully on a cooling rack before storing them in an airtight container in the refrigerator for later use.

    How long can you keep egg muffins?

    When stored in a sealed container in the refrigerator, I have been able to keep my egg muffins for up to five days. Following that, they are not of the highest grade.

    How do you reheat egg muffins?

    To reheat food when you’re ready to eat it, simply remove it from the refrigerator and microwave it for around 30 seconds.

    How to keep egg muffins from sticking to the muffin tin:

    You may certainly use your muffin tray to bake them, but one thing that makes them really simple, from preparation to cleanup, are THESE (Do not skip this step.) Watch this video to learn how to create these delicious baked egg muffins that are packed with nutrients! If you enjoy these, you might also like my Sausage and Kale Make-Ahead Muffins (recipe below).

    Healthy Breakfast Make Ahead Egg Muffins

    • Breakfast That Is Good for You Egg Muffins that may be made ahead of time. These egg muffins cooked in the oven are simple to prepare ahead of time and reheat. What a convenient way to start the day with a hot, quick, and protein-packed breakfast on a busy day! Print Pin Rate is a term used to describe the rate at which a print pin is printed. Breakfast is the first course. American cuisine is served. Preparation time: ten minutes Preparation time: 20 minutes 30 minutes is the total time allowed. Approximately 10 servings Preheat the oven to 350 degrees. Prepare a muffin tray by lining it with parchment paper liners.
    • Using a small pan, heat the olive oil over medium high heat until shimmering.
    • As soon as the oil is heated, add the bell peppers and shallots and turn the heat down to medium low. Season with salt and pepper if desired.
    • Cook the pepper and shallot for about 5 minutes, or until they are tender and brown. Due to the shallot’s tendency to burn fast, keep a close watch on it.
    • In the meantime, whisk the eggs until they are scrambled, seasoning with salt and pepper to your liking.
    • In a muffin tray lined with paper liners, divide the pepper and shallot mixture equally
    • Pour the egg mixture over the pepper shallot mixture in a thin layer, filling each muffin cup approximately 3/4 full.
    • Place the pan in the oven and bake for 15-20 minutes, or until the egg is set and fluffy.
    • After removing the muffins from the oven, take them from the muffin tray immediately and allow them to cool fully on a cooling rack
    • For up to five days, you may keep it in the refrigerator.
    Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs. Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar ANDfoxandbriar so I can see what you made! Adapted from The South Beach Diet Cookbook If you make this recipe don’t forget to tag it @foxandbriar andfoxandbriar on instagram and facebook! I really love to see what you make! Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. I only recommend products if I actually love them. Thanks for supporting Fox and Briar! Rainbow Cashew Zoodles with Sesame Grilled ChickenSpicy Peanut Quinoa Salad

    Breakfast Egg Muffins 3 Ways are low carb, filling and perfect for meal prep! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers!

    • Whatever your dietary needs (low carb, Keto, etc.) or if you need something quick to grab on your way out the door, these Breakfast Egg Muffins are a tasty and nutritious savior that are also PERFECT for meal prep.
    • Despite the fact that eggs are a popular and adaptable breakfast item, not many of us have the time to whip up a Caprese frittata, a hot pan of Shakshuka, or poached eggs on toast and omelettes in the morning before heading to work.
    • What better way to start your day than with these protein-packed egg muffins?
    • Like tiny frittatas, they may be prepared ahead of time and stored in the refrigerator until you’re ready to eat them.


    If you’re like us and enjoy having eggs for breakfast every morning, try these little frittatas to mix up your breakfast routine. This recipe is more like a three-in-one dish: There are three different sorts of breakfast egg muffins to suit everyone!

    1. Spinach, tomato, and mozzarella
    2. bacon and cheddar
    3. garlic, mushroom, and peppers
    4. bacon and cheddar
    5. bacon and cheddar

    To begin, whisk together your eggs, salt, pepper, and a finely diced onion in a large mixing bowl until well combined. Fill the pan with whatever you like after pouring in the egg mixture. Alternatively, follow this recipe and experiment with the best-tasting combinations!


    Yep! There are just three elements that need to be added to this combo! I really like these with a sprinkle of balsamic glaze on top!


    There are just TWO ingredients required for this recipe. You may dress up this dish by adding chopped chives or onions, chopped asparagus or zucchini, or you can leave it as is with no dressing.


    This frittata, like one of my favorite frittatas at our family breakfast café, is the best of the best. One of the most delicious dishes would have to be red peppers (or capsicum) with garlic and mushrooms.


    • It is possible to use a 12-capacity NON-STICK muffin pan by spraying it lightly with non-stick oil spray or by lining each cup with paper liners.
    • Personally, I like spraying them instead of baking them because I don’t care for paper clinging to my frittatas.
    • If you’re going to line them, be sure to use high-quality non-stick liners to avoid sticking (the same texture as parchment or baking paper).
    • As a side dish, we like to serve our egg muffins with sliced avocado and chopped tomatoes, which provide additional nutrients and healthy fats.

    Despite the fact that they contain no flour or baking powder and are fully gluten free, they are very fluffy when you bite into them!


    • Make sure to grease your muffin tin well and to use a high-quality nonstick muffin tray for this recipe. If in doubt, line a muffin pan with parchment paper or cupcake liners to avoid the muffins from sticking to the pan. The muffins will puff up as they bake in the oven. Fill them only 3/4 of the way full to avoid overflowing
    • Allow your muffins to cool for approximately 10 minutes before attempting to remove them from their pans. If necessary, run a plastic knife or spatula over the inner walls of the muffin holes to release them if they are stuck together.


    Pack them into airtight containers and store them in the refrigerator for up to 5 days at room temperature. You may prepare a batch ahead of time and then reheat them in the microwave (typically 10-15 seconds is plenty) when you’re ready to eat.


    • Allow the egg muffins to cool fully before wrapping each one separately in plastic wrap and placing them in a freezer-safe zip-lock bag to store.
    • They have a shelf life of up to 2 months.
    • To reheat, remove the cookies from the plastic wrap and fold them in a moist paper towel to keep them warm.
    • Heat in 20-second intervals in the microwave until well warmed through.

    Breakfast will be served in minutes!



    • A mixture of 12 big eggs, 2 tablespoons finely chopped onion (red, white, or yellow/brown), salt, and pepper to taste


    • 1/4 cup finely chopped fresh spinach (optional)
    • Halved grape or cherry tomatoes
    • 1/4 cup shredded mozzarella cheese
    • 8 grape or cherry tomatoes


    • Cooked bacon (chopped)
    • shredded cheddar cheese (about 1/4 cup)


    • 1/4 cup sliced brown mushrooms
    • 1/4 cup diced red bell pepper (capsicum)
    • 1 tablespoon finely chopped fresh parsley
    • A quarter teaspoon of garlic powder or a third teaspoon of minced garlic
    • Preheat the oven to 350 degrees Fahrenheit | 180 degrees Celsius. Nonstick oil spray a 12-cup muffin tray with a little coating of the spray before starting.
    • In a large mixing basin, whisk together the eggs and onion until well combined. Adjust seasonings with salt and pepper to taste.
    • Fill each muffin tray half-full with the egg mixture using a greased muffin tin
    • Each of the three topping choices should be divided into four muffin cups.
    • Bake for 15-20 minutes, or until the filling is set.
    • Allow to cool slightly before serving, or keep in an airtight jar in the refrigerator for up to 4 days and reheat just before serving
    • Enjoy

    The following are the nutritional values: 82kcal | 1g carbohydrates | 6g protein | 5g fat | 2g saturated fat | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamins: 555IU, 6.3mg, calcium 55mg, iron 0.8mg

    Egg Muffins

    The following are the nutritional values: 82kcal | 1g carbohydrates | 6g protein | 5g fat | 2g saturated fat | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamins: 555IU, 6.3mg, calcium, iron, and calcium.

    Versatile, Nutrient-Dense, Healthy Egg Muffins

    • If you’re looking for a nutritious breakfast or snack that requires only a few minutes of hands-on preparation and is extremely adaptable, look no further.
    • These egg muffins are everything and more – I’m so fascinated with them that I’ve made Instant Pot egg bites and breakfast egg muffins variants as well.
    • The tastes of leftover quinoa, sun-dried tomatoes, spinach, and feta cheese have been mixed to create these Italian-inspired variants, which are really excellent.
    • The combination is not only flavorful, but it is also strong in protein, filling, and nutritious.

    More than that, these little frittatas require little work and can be prepared ahead of time and stored in the refrigerator (or frozen) for quick meals on the road.You may also eat them hot or cold, as a small snack or as part of a bigger dinner, depending on your preference.They are all of the greatest parts of a frittata, but they have been cooked into a convenient, portion-sized muffin cup!

    • The best part is that this egg muffin recipe can be used for so many different things.
    • You may create a large batch and experiment with different filling combinations.
    • You’ll be able to accommodate finicky diners while while ensuring that you never get bored.

    In fact, 90 percent of the time, there is no need to pre-cook any of the fillings at all.Toss them in the muffin tin with the egg and you’ll be trying not to devour all five of the cooked egg muffins in one sitting (I won’t judge you for this).

    Egg Muffins Ingredients

    • Eggs: Use 9 big whole eggs or 1.5 cups egg whites plus 3 large eggs for a total of 9 large eggs. You may also try making the recipe entirely using egg whites (1 egg = 14 cup whites), but I think that the texture is a touch sponge-y in that case.
    • Quinoa: I like to use leftover Instant Pot quinoa or stovetop quinoa in these egg muffin cups to add carbohydrates and fiber, as well as to keep you satisfied for a longer period of time.
    • Vegetables: For the vegetables in these Italian frittata muffins, I used a mix of spinach and sun-dried tomatoes, which provided a good balance of vitamins, minerals, and antioxidants. Olives (either black or green) would also be a delicious complement to this taste mix, if available. Because of the olives, the children refer to this hashbrown breakfast dish as ″pizza.″
    • Incorporating flaxseed or chia seeds into your spinach salad can provide you with healthy fats while also aiding in the absorption of fluids from the spinach.
    • Cheese enhances the flavor of almost everything, and these egg frittata muffins are no exception. I made them with feta cheese, which you can find here. More options can be found in the section below.
    • Salt, pepper, and onion or garlic powder (or a mix of the three) are my seasonings of choice.
    See also:  Why Does A Cake Sink In The Middle?

    Optional Other Ingredients

    • As previously said, this dish is the greatest choice for anybody looking for a varied breakfast or snack option. There are a plethora of optional fillings that you might use to make these frittata muffins, including: The following protein sources (which I normally provide as pre-cooked or par-cooked): Bacon, shredded chicken, ground turkey or beef, breakfast sausage, and other similar items are available.
    • Carrots, leeks, potatoes, and other vegetables such as tomatoes (remove the juicy seedy meat) and peppers, zucchini, broccoli or cauliflower (riced), mushrooms, and peppers Avoid veggies that are either overly moist or take an excessive amount of time to prepare.
    • Pre-cooked grains include couscous, barley, orzo, millet, amaranth, and other similar grains.
    • Garlic, onion, chilies, jalapenos, basil leaves, scallions, red pepper flakes, parsley, dill, and other aromatic herbs and spices
    • Seasonings: For these egg frittata muffins, I like to use garlic powder, onion powder, and smoked paprika, which are all personal favorites of mine. Chili/cayenne powder, Italian herbs, and other seasonings might also be used
    • Cheeses such as mozzarella, cheddar, Monterey Jack, pepper jack, feta, goat cheese, and others are available.

    I believe you have grasped my point — the possibilities for these breakfast egg cups are virtually limitless!

    How to Make Egg Muffins

    A complete recipe card with all of the ingredient proportions and instructions can be found below. After 15 minutes, keep an eye on the egg frittata muffins because various ovens cook differently. While 20 minutes works great for me, you may require a bit less or more time depending on your needs.

    How to Serve the Frittata Muffins?

    • Whether cold or heated, you may enjoy these nutritious egg muffins on their own as a healthy snack or with toppings, or as part of a bigger meal.
    • Avocado slices, green onions, salsa, spicy sauce, and other toppings are all possibilities.
    • Green salads – such as this lemon kale salad with garlic and parmesan – and other healthy side dishes – such as healthy coleslaw – should be served alongside.
    • As part of a breakfast menu that includes this sweet potato hash and almond flour banana muffins, these egg bake muffins will be a welcome addition.

    Storing and Freezing

    • Keeping the muffins: Allow the muffins to cool fully before transferring them to an airtight container and storing them in the refrigerator for up to five days.
    • Refrigeration: Allow for complete cooling of the muffins before placing them in a gallon-sized freezer safe plastic bag (removing as much air as possible).
    • They may be stored in the freezer for up to 3 months.
    • Thaw in the refrigerator overnight before serving cold or warming in the microwave.

    How Do You Reheat Egg Muffins?

    • Remove the morning egg muffins cups from the refrigerator and microwave them in 20-second intervals until warmed through. You might also use a toaster oven (the time required will vary depending on the brand and specifications)
    • From the freezer, thaw in the refrigerator overnight before reheating according to the instructions above. As an alternative, cover the dish in a moist paper towel and microwave in 15-20 second bursts until warmed through.

    Remove the muffin liner from any of these cases is unnecessary (if using them). They are useful for holding egg muffins while they are still hot. Also, avoid overheating them because the egg may become rubbery/tough if it is overcooked.

    Why Do My Egg Muffins Deflate?

    • The fact is that it’s typical for them to deflate at this point (although not completely concave).
    • Despite the fact that they are referred to as muffins, these are actually bite-sized tiny frittatas.
    • While cooking, the whisked eggs will include air bubbles that will expand as a result of the heat.
    • As the frittata muffins cool, they will deflate again, as the eggs themselves lack the structural integrity to keep them from falling apart while baking.

    Because there is no starch or flour in the mixture, the egg cups will not keep their form.To be honest, though, if they taste well, I have no problem with them somewhat deflating.I’ve read a variety of suggestions about how to attempt to prevent this from happening, including the addition of flour and starches, letting them to cool in the oven (rather than baking them immediately), and so on.

    • I’ll leave it up to you to decide whether or not you want to explore.

    More Tips and FAQs

    • You should use non-stick (parchment-style) muffin liners with a small spritz of oil, or you could even use a silicone muffin/cupcake plate (which does not require any oil! ). Please avoid using standard muffin liners or dumping the egg straight into the muffin tin, even if it is labeled as ″non-stick,″ since the small frittata muffins WILL stick! Believe me, I speak from personal experience.
    • To get a crisper top, do the following: At the conclusion of the baking time, sprinkle the frittata muffins with a little additional cheese and place them under the broiler for a few minutes.
    • To make a large egg bake out of this recipe, I recommend using an 8-inch (or 9-inch) baking pan coated with parchment paper. In order to slice it into 9-12 pieces, increase the cooking time slightly (check on it at 20 minutes and then every few minutes until it’s set in the centre and lightly browned on top)
    • To create tiny egg muffins, use a little cupcake tray and cut the contents even finer than you would for regular egg muffins. Decrease the oven time as well
    • start checking after 10 minutes, then every couple of minutes until the chicken is cooked through.

    More Healthy Breakfast Recipes

    • Sweet potato egg bake, Instant Pot poached eggs, healthy breakfast casserole, zucchini quiche, hard boiled eggs (pressure cooker), chocolate quinoa muffins, and more are all possibilities.
    • Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tray with unbleached muffin liners.
    • Whisk the eggs in a large mixing basin until they are well combined. Then add the cooked quinoa along with the spinach and sun-dried tomatoes. Add the feta cheese and the ground flaxseed, onion powder, salt and pepper and toss to blend.
    • Bake for 20 minutes, dividing the batter evenly among the 12 muffin tray holes.
    • Remove the pan from the oven and let it aside for approximately 10 minutes to cool. Whether hot or cold, this dish is delicious.

    Store: Refrigerate in an airtight container for up to 5 days.

    Freeze: Allow the muffins to cool completely, then place in a gallon-sized resealable bag (squeezing out the extra air) and freeze for 3 months.

    Reheat: From fridge, pop the breakfast egg muffins cups in the microwave in 20-second intervals, until warmed. You could also use a toaster oven (the time will vary based on model/specs). From freezer, thaw in the fridge overnight and then reheat as in the step above. Alternatively, wrap in a damp paper towel and microwave at 15-20 second spurts until warmed through.

    • Eggs: Use 9 big whole eggs or 1.5 cups egg whites plus 3 large eggs for a total of 9 large eggs. You may also make the recipe entirely using egg whites (1 egg = 14 cup whites), but I feel that the texture is a touch spongey.
    • The following protein sources (which I normally provide as pre-cooked or par-cooked): Bacon, shredded chicken, ground turkey or beef, breakfast sausage, and other similar items are available.
    • Vegetables: Carrots, leeks, potatoes, and other vegetables such as tomatoes (remove the juicy seedy flesh) and peppers, as well as zucchini, broccoli or cauliflower (riced), are also excellent choices. Avoid veggies that are overly moist or take an excessive amount of time to cook. Additionally, olives (either black or green) would be a fantastic complement to this taste combo.
    • You should use non-stick (parchment-style) muffin liners with a small spritz of oil, or you could even use a silicone muffin/cupcake plate (which does not require any oil! ). Please avoid using standard muffin liners or dumping the egg straight into the muffin tin, even if it is labeled as ″non-stick,″ since the small frittata muffins WILL stick! Believe me, I speak from personal experience.
    • A single egg muffin contains 97 calories, 7 grams of carbohydrates, 6 grams of protein, 5 grams of fat, 2 grams of saturated fat, 126 milligrams of cholesterol, 192 milligrams of sodium, 249 milligrams of potassium, 2 grams of fiber, and 2 grams of sugar.
    • Vitamin A is 247 international units, Vitamin C is 2 milligrams, calcium is 48 milligrams, and iron is one microgram.
    • The recipes and photos on this website are the property of
    • If you copy and paste a recipe from another website or social media platform (including Facebook), you will be breaking the law.

    The nutritional information is provided solely for informative reasons and is accurate to the best of our knowledge.

    Breakfast Egg Muffins

    • This recipe for Healthy Breakfast Egg Muffins is a must-try if you’re seeking for a nutritious egg breakfast meal. These baked egg cups, which are created in a muffin tin and are stuffed with fresh vegetables and two tasty cheeses, are the perfect breakfast for on-the-go! Let me start by explaining why you absolutely must have this egg muffin recipe in your repertoire: Incredibly simple to prepare
    • a wonderful make-ahead supper
    • can be utilized for meal prep
    • can be frozen
    • and is ideal for eating on the move.
    • Who doesn’t like a savory muffin for breakfast or lunch that is also healthy?
    • Yes, I most definitely do!
    • Using basic baking ingredients, you may make them in the same manner you would make sweet muffins, such as my Cheddar and Spinach Muffins or my Zucchini and Goat Cheese Muffins.
    • This recipe, on the other hand, is much, much simpler!

    They’re simply little frittata muffins made in a muffin pan, and there are many choices when it comes to the contents you can use in them!

    Savory Ingredients

    • Here’s a breakdown of what’s in the egg combination.
    • With eggs, I use both the whites and the yolks, depending on what I’m making.
    • The muffins are made pleasantly creamy thanks to the heavy cream.
    • I seasoned the dish with salt, pepper, cumin, and garlic for more flavor.

    Cornstarch can be added to the egg mixture for a thickening effect.It just takes a small amount of this to help thicken the eggs, and it is entirely optional to include.In order to make the muffin filling, I finely cut fresh spinach, diced cherry tomatoes, scallions, feta cheese crumbles, grated mozzarella, and fresh basil and combine them.

    Before We Start.

    • Fresh Spinach leaves, such as those used in my Spinach and Feta Quiche, are one of my favorite baking ingredients.
    • However, if you want, you can definitely substitute frozen spinach for the fresh.
    • Just make sure it is completely frozen and well drained before using it since you do not want to introduce any water to the batter.
    • Aside from that, I like Cherry Tomatoes (have you seen my Cherry Tomato Quiche?) over normal Tomatoes since they tend to be significantly sweeter and more intense in flavor than regular Tomatoes.

    But, once again, the decision is entirely up to you, and you may certainly substitute a standard tomato in its place.I used Feta Cheese and Mozzarella Cheese for the Cheeses, but you could also use Goat Cheese (or any crumbed soft cheese) and Cheddar Cheese instead (or any grated hard cheese).

    Other Egg Muffin Cups Filling Ideas

    • This muffin recipe can work with virtually any of your favorite ingredients, so feel free to experiment! Here are a few suggestions for additional components that you might use: Mushrooms
    • Onions (pre-cooked)
    • Bacon (pre-cooked)
    • Peppers (pre-cooked)
    • Herbs (parsley, oregano, rosemary, and so on)
    • Bacon (pre-cooked)
    • The following ingredients are included: sausage (pre-cooked)
    • asparagus
    • olives
    • broccoli

    How to Make Baked Eggs in Muffin Tin

    Making this dish requires two steps: first, make the filling, followed by the preparation of the egg mixture. It’s really simple!

    Preparing the Filling

    Because the components for the filling do not need to be pre-cooked, the entire procedure may be completed in a fraction of the time it would otherwise take. Please keep in mind that depending on the ingredients you choose to use or replace for the filling, you may need to heat them for a few minutes before using them.

    1. Thinly cut the spinach leaves, scallions, and fresh basil until they are all the same size. Combine them in a large mixing dish
    2. Add the cherry tomatoes and feta cheese to the bowl when they have been cubed
    3. Finally, grate the mozzarella cheese (or use pre-grated or shredded mozzarella) and combine it with the rest of the filling ingredients in a large mixing bowl. Make certain that all of the ingredients are thoroughly combined.
    4. Place the combined filling in the bottom of a muffin tray that has been properly oiled and set it aside

    Prepare the Egg Mixture

    Preparing the Egg Mixture is the second step in the recipe’s execution. In order to make it incredibly simple to pour over the filling in the muffin tray, I prepared it straight in a measuring jug.

    1. Heavy cream (or a measuring jug) should be placed in a mixing dish, and the cornstarch should be sifted in. Combine well until there are no lumps.
    2. In a separate bowl, mix together the eggs.
    3. Combine all of the spices in a large mixing bowl.
    4. The next step is to carefully pour the egg mixture straight onto the prepared filling in the muffin tin
    5. Place the pan in the oven for 20 to 25 minutes.

    Pro Tips/Expert Recipe Notes

    • In terms of spices, I used salt and pepper as well as cumin and garlic, but you may use any spices you choose.
    • Make an effort to keep the filling to egg mixture ratio at 1: 1. Ensure that you have enough egg mixture to completely bind all of the components together.
    • To thicken the eggs, add a pinch of cornstarch. The cornstarch also contributes to the creation of exceptionally fluffy egg muffins.
    • Prepare the egg mixture in a measuring jug instead of a mixing bowl. It will be much simpler to pour into the muffin tray if your oven is not set to a scorching temperature. Otherwise, the muffins would puff up a lot in the oven before collapsing after they are removed from the oven.
    • Allow these morning egg muffins to cool down in the muffin tin before removing them from the pan
    • otherwise, they will deflate too rapidly and may collapse.
    See also:  No Cake Flour What Can I Use?


    • These muffins should be stored in an airtight container in the refrigerator, or they can be individually wrapped if that is your preference.
    • They are excellent for meal preparation because they can be stored in the refrigerator for up to 5 days!
    • It is entirely up to you whether you consume them cold or heated.
    • For quick reheating, simply microwave for 30 seconds or bake for 5 minutes at a low temperature in the oven for 30 seconds.

    Can I Freeze Egg Muffin Cups?

    • It’s one of my favorite things about this recipe since the egg cups are extremely simple to freeze and defrost when you need to use them. First, ensure that the muffins are totally cold before wrapping them individually, placing them in a freezer-friendly airtight container, or placing them in a freezer bag.
    • It is possible to store these vegetarian egg cups in the freezer for up to 2 months.
    • To defrost, just microwave for approximately a minute, or keep in the refrigerator overnight to thaw completely.

    All of your family and friends will enjoy these delicious egg cups for breakfast.

    More Breakfast Recipes

    • Are you looking for additional breakfast ideas? Take a look at these popular choices from our readers! Asparagus Quiche without a Crust
    • Hearty Spinach Frittata
    • Creamy Steel-Cut Oats with Dried Cherries and Almonds
    • Sous Vide Bacon
    • and more.

    Keep me posted if you cook this dish and tag me @recipesworthrepeating on Instagram with the hashtag #RecipesWorthRepeating if you post it on Facebook. Keep up with the latest news! You can have all the newest delectable goodness sent right to your inbox by subscribing to my weekly email newsletter with the latest and best recipes!

    Egg Muffins Filling

    • 3 cups Finely Chopped Fresh Spinach 2 cups Finely Chopped Scallion 1 cup Finely Chopped Fresh Basil to taste 6 Cherry Tomatoes 14 cups Feta Cheese, cubed 13 cups Mozzarella Cheese, grated

    Egg Muffins

    • 12 teaspoon table salt, 13 teaspoon pepper, 12 teaspoon garlic powder, and optionally 12 teaspoon cumin powder
    • 2 cup heavy cream
    • 1 tablespoon cornstarch
    • 7 eggs
    • 12 teaspoon table salt
    • 13 teaspoon pepper
    • 12 teaspoon Garlic Powder
    • 12 teaspoon cumin powder
    • Preheat the oven on 325’F. Grease a Muffin Tin with olive oil.

    Egg Muffins Filling

    • Rinse, dry, and finely cut the spinach leaves, scallions, and fresh basil before assembling the salad (see note 1 if using frozen spinach). Place all of the ingredients in a mixing dish
    • Cut the cherry tomatoes and feta cheese into tiny pieces and place them in a mixing bowl with the shredded mozzarella cheese. Combine the ingredients well. Combine the ingredients and press into the bottom of a greased muffin tray

    Egg Muffins

    • Heavy Cream and powdered Cornstarch should be whisked together in a separate dish (or measuring jug). Add the Eggs and whisk vigorously until everything is nicely mixed.
    • Combine the salt, pepper, garlic powder, and cumin powder in a large mixing bowl.
    • Using a spatula, gently spread the egg mixture over the contents in the muffin pan. Because they will bubble up in the oven, don’t overfill the baking pan.
    • Bake for 20 to 25 minutes, then remove from the oven and allow to cool to room temperature. Make sure to allow the muffins to cool completely before removing them from the pan.
    1. If you’re using frozen spinach, make sure it’s completely thawed and well-drained before putting it in the muffins. You don’t want any water to go into the muffins.
    2. In terms of spices, I used salt and pepper, cumin, and garlic
    3. however, you may use any spices you choose.
    4. Make an effort to keep the filling to egg mixture ratio at 1: 1. Ensure that you have enough egg mixture to completely bind all of the components together.
    5. To thicken the eggs, add a pinch of cornstarch. The cornstarch also contributes to the creation of exceptionally fluffy egg muffins.
    6. Prepare the egg mixture in a measuring jug instead of a mixing bowl. It will be much simpler to pour into the muffin tray if your oven is not set to a scorching temperature. Otherwise, the muffins would puff up a lot in the oven before collapsing after they are removed from the oven.
    7. Allow these morning egg muffins to cool down in the muffin tin before removing them from the pan
    8. otherwise, they will deflate too rapidly and may collapse.
    • The following are the nutritional values: 69kcal |
    • 2g carbohydrates |
    • 5g protein |
    • fat |

    2g saturated fat |104mg cholesterol |191mg sodium |

    • 63mg potassium |
    • 1g fiber |
    • 1g sugar |

    Vitamin A: 417IU |Vitamin C: 3mg calcium: 50mg iron: 1mg My name is Sylvie, and baking has always been – and will continue to be – my first and most cherished passion.The name ″A Baking Journey″ was inspired by my French history as well as Melbourne’s melting pot of nationalities and cuisines.I wanted to re-brand the blog to reflect this.

    • In addition, I was able to realize one of my life goals.
    • In Paris, I studied at the Pastry School.
    • Baking should always be a pleasurable experience.

    How To Make Muffin Liners Out of Parchment Paper

    • As long as you keep a roll of parchment paper in your kitchen, you will never have to worry about running out of muffin or cupcake liners.
    • As is especially true when the liners are this stunningly beautiful!
    • If you’re cooking snacks for a celebration or to express gratitude to someone special, I can’t think of a better way to take them to the next level than by using this recipe.
    • No one should be aware of how simple they truly are.

    I had always imagined that producing café-style muffin liners like these necessitated some complicated origami or, at the absolute least, the use of specialty sheets that could only be obtained from a high-end baking supply store.Nope.All you need is a standard piece of parchment paper.

    • Cut the parchment paper into pieces and press them into a mold that’s about the same size as your muffin cup — in my case, a small can of V8 juice worked well as a form.
    • For regular-sized muffin cups, I like to use five-inch squares of parchment paper.
    • Make six-inch squares if you’re making gigantic muffins or cupcakes, or if you want some extra-fluttery parts if you’re making a cake.

    What Can You Use These For?

    • These liners may be used for cupcakes, muffins, or anything else you would want to bake in a muffin tin, and they are dishwasher safe.
    • Remember not to be concerned if you get a little batter on the rims of the cups as you’re filling them – this is easy to rub or pick out after baking and will not leave markings on the paper lining the pan.
    • Doesn’t it sound simple enough?
    • I, for one, believe I have transformed into a new woman.

    My favorite shortcuts for making baked goods seem extra fancy are those that save time and effort, and I am thrilled to have this specific tip in my arsenal.If you don’t have paper muffin cups, here’s a quick and easy technique to manufacture muffin liners out of parchment paper.


    What You Need

    • A muffin tray, a small jar or can, parchment paper, a ruler, a pencil, and scissors are all needed.


    1. Locate a small can or jar that will fit within the muffin well and set it aside. This will serve as the mold for your muffin liners, so locate a can or jar that will fit snugly into the bottom of each muffin cup before starting. It is OK if the can is somewhat bigger or smaller than the recommended size.
    2. Strips of parchment should be measured. Measure 5 inches of parchment paper for standard muffin cups and 6 inches of parchment paper for extra-large muffin cups with your ruler. To make it simpler to cut in a straight line, move your ruler along the length of the parchment paper, checking off the 5-inch mark with your pencil at several intervals.
    3. Remove the strip of parchment from the package. When cutting, use the pencil markings as a guide to ensure a straight cut. Don’t be concerned if it isn’t flawless
    4. Squares of parchment paper should be measured. Make 5-inch (or 6-inch) squares out of the strip of parchment by using a ruler to measure it out. Making a few pencil markings will make it easy to cut in a straight line once again.
    5. Cut the parchment strip into squares using a sharp knife. A regular 15-inch roll of parchment will provide three 5-inch squares of parchment
    6. continue to cut parchment squares until the roll is completely depleted. Repeat the process of weighing and cutting squares until you have enough to fill all of the muffin cups in your kitchen. Erase the pencil traces if desired before constructing the muffin cups
    7. press the squares into the mold to make the muffin cups. Place a square of parchment paper over the can or jar you’ll be using as a mold and press down. Ensure that it’s in the middle, and then firmly push the parchment paper down around the edges of the mold with your hand, causing it to wrinkle. By the time you take the parchment away, you will have created a cup shape. To create absolutely symmetrical pleats, clamp the paper against the mold between the four corners with one hand, then fold and press each corner separately with the other.
    8. Repeat the process with each square of parchment paper. Place the muffin cups in the muffin tray once they have been pressed.
    9. Spray the muffin liners with nonstick cooking spray (optional). Because muffin or cupcake batter is typically moist and rich, as well as containing large amounts of fruit, coating the muffin or cupcake cups with nonstick spray will help them release cleanly.
    10. Using a muffin tin, fill the liners with batter. Using a spring-loaded cookie scoop or a piping bag, it’s easiest to fill these muffin cups with batter. Hold the liners open with one hand while dropping (or piping) the batter with your other. You’ll need someone to hold the muffin liners open for you if you’re using spoons to distribute the batter into the muffin liners. Don’t be too concerned about drips on the edges of the liner
    11. we’ll wipe those up later if necessary.
    12. Bake the cupcakes or muffins according per package directions.
    13. Remove any debris from the edges. Those smudges or drips on the sides of the muffin cups from dividing the batter will be crisped up in the oven when you bake them. Getting rid of them is as simple as pinching or brushing them away with your fingertips.
    14. Allow the muffins or cupcakes to cool completely. Using the edges of the muffin liners, gently pull the muffins or cupcakes out of the muffin tray and set them aside. Depending on the recipe, let it cool entirely or according to the directions.

    Emma Christensen is a contributor to this article. Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years. She is the author of the books True Brews and Brew Better Beer, among other works. Visit her website for more information about her cooking adventures.

    Light + Fluffy Egg Muffins (7 flavors; not wet!)

    • Published on: 1/5/21 The most recent update was made on November 8, 2011.
    • Light, fluffy, and never soggy, these egg muffins are wonderful for breakfast or a snack on the move!
    • This recipe is freezer and refrigerator friendly, and it is ideal for reheating because it never becomes soggy or squishy.
    • There are seven tried and true flavor variations included.

    Eggs are a fantastic option for meal prep because they are high in protein, easy to reheat, and can be made in a variety of flavor combinations.From sheet pan eggs to baked egg cups, we have a ton of options on Sweet Peas & Saffron, but these egg muffins are the ones we come back to time and time again.These muffins have seven different flavor variations, ensuring that your meal prep is never boring or monotonous.

    • But the greatest part?
    • How simple to reheat they are- never ‘juicy’ or wet, they are wonderful, even on day 4.

    Reasons you’ll ♡ this recipe

    • There are seven different types of veggie-loaded egg muffins to choose from.
    • When stored in the refrigerator or freezer, they last for several weeks.
    • Unlike other egg muffins, they are light and fluffy when reheated and do not go soggy.

    Recipe video

    To show just how simple it is to prepare four of the tastes in this post, check out the 1-minute video below! More recipe videos may be seen on my YouTube channel, which you can access here.

    Ingredient notes

    • Eggs: These recipes were tried with big eggs
    • if you use smaller or larger eggs, the dish may not turn out as well.
    • Cheese enhances the taste of the muffins while also providing additional protein. Make use of shredded mozzarella or cheddar cheese, or be creative with your preferred type of cheese
    • You may use ordinary or almond flour for this recipe. This is the most important element in preventing the muffins from becoming moist and spongy when reheated after baking. If you don’t mind damp muffins, feel free to omit this step
    • otherwise,
    • Baking powder is a leavening chemical that, when combined with flour, produces airy egg muffins rather than dense ones. If you don’t use flour, you shouldn’t use baking powder either.


    • What is the best way to avoid egg muffins from deflating?
    • Most of the time, egg muffins bubble up in the oven but deflate as they cool down.
    • This is due to the fact that eggs on their alone are incapable of maintaining the structure of the muffin.
    • By incorporating a modest bit of flour into these egg muffins, we are able to keep the muffins’ structural integrity.

    What is causing my egg muffins to be spongy?Traditional egg muffins are little more than small ‘frittatas,’ which turn spongey when reheated in the oven.This is due to a mix of moisture from the eggs and veggies, as well as the bubble texture of the frittata, which contributes to the overall effect.

    • With the addition of a modest quantity of flour to these egg muffins, the texture improves significantly, resulting in a fluffy, less watery, and less spongey texture, as opposed to the original.
    • How do I know what kind of flour to use?
    • A number of flours, including all-purpose, white whole wheat flour, almond flour, and gluten-free, are suitable for this recipe.

    What is the calorie count of an egg muffin muffin?The 152 calories per egg muffin in the basic recipe (with no veggies) are from the base recipe.Which muffin liners are the most effective for egg muffins?I recommend using parchment or silicone muffin liners, or coating the muffin tin thoroughly with nonstick cooking spray.

    • Egg muffins have a tendency to adhe

    Leave a Reply

    Your email address will not be published.