Frittata Egg Muffins Recipe made 3 ways! (2024)

FAQs

Why are my egg muffins spongy? ›

The ideal whole-egg to egg-white ratio for a batch of egg muffins is 6 whole eggs plus 4 egg whites. This makes them higher in protein, but keeps them from being spongy. Watch the Water Content. If your egg muffins are soggy, you likely used a lot of veggies with high water content.

Alternatively, you can use paper or silicone muffin liners to prevent sticking. You'll also need a rimmed baking sheet that the muffin pan can sit on. Divide the diced bell pepper, green onion, spinach, and feta evenly among the 12 muffin cups.

To keep your egg muffins from deflating, add a bit of flour and baking soda to your mixture.

My advice would be if you can to heat the pans up first before spraying with oil and adding eggs, that way the egg won't adhere. If that's not an option then use cake release or butter and flour the pans, spraying oil isn't good enough, you need more of a barrier.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Store the cooled egg muffins in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in the oven.

If your egg cups are deflating a bit when you take them out of the oven, don't worry. This is super normal. The air bubbles in the mixture expand in the oven and then deflate as they cool.

Are cupcake liners really needed for cupcakes/muffins? Not really. If you're using liners just to keep cupcakes from sticking to the pan, you could omit them by greasing the cups with shortening or butter, or using a non-stick cooking spray.

Of course you can use your muffin tin to bake these but one thing that makes these really easy, from preparation to clean up, are THESE (<affiliate) parchment paper cupcake wrappers that I found. Note: I would NOT recommend making these using regular cupcake wrappers.

What does adding an extra egg do to muffins? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

Typically, egg muffins puff up in the oven, but deflate as they cool. This is because eggs on their own are not able to maintain the structure of the muffin. By adding a small amount of flour to these egg muffins, we help the muffins maintain their structure.

If you have cupcake liners or parchment paper on hand, you're in luck. Simply line a regular baking sheet with the cupcake liners and fill them with your muffin batter. The liners will help maintain the shape of the muffins as they bake, and you'll have perfectly shaped muffins without a traditional muffin tray.

Egg Bite Instructions

If using oven: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove egg bites from packaging. Place on prepared baking sheet.

Cook the eggs on low heat: Cooking the eggs on low heat for a longer period of time will help prevent the eggs from becoming rubbery. This will also help to ensure that the eggs are cooked evenly. 2. Add a little bit of milk: Adding a little bit of milk can help make the eggs creamier and less rubbery.

The more you stir, the creamier your eggs will be – the fluffiness comes from gasses cooking out of the eggs when they're exposed to heat and forming air bubbles. The more of these bubbles you pop when mixing, the creamier – but less fluffy – your eggs will be.

Eggs are made up of water, protein, and fat. When the eggs are cooked (or scrambled) the proteins start to combine and form a spongy texture that traps moisture. When the protein is cooked for too long over a temperature that is too high, the trapped moisture starts to leak out like a sponge that is being wrung out.

Over-mixing – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.