Easy Breakfast Recipe - Egg Muffins — Dallas Nutritional CounselingEasy Breakfast Recipe - Egg Muffins (2024)

FAQs

Why do my egg muffins fall? ›

All-purpose flour and baking powder – The secret ingredients! They help the egg muffins create a light and puffy–yet stable–structure as they bake. Without them, the egg muffins will collapse inside the muffin cups.

Don't beat the eggs for too long, make sure your oven is not too hot, let the egg muffins cool inside the muffin tin. Why are my egg muffins spongy? This is the natural texture of baked eggs. Adding a small amount of flour prevents that.

Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don't overheat, or they will taste rubbery.)

Most store-bought muffins are like glorified cupcakes—they're full of sugar and simple carbs. "They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT.

Silicone muffin liners are best because they release the egg muffins easily, clean up quickly and you don't need to grease them. Avoid paper liners as they are difficult to remove from baked muffins. If silicone liners are not available, generously spray muffin tin with cooking spray.

If your muffins turned out rubbery this means that you left them in the oven for too long. When eggs are overcooked they become dry and rubbery. This is why it's important to use a timer when cooking.

Preheat the oven to 350ºF and grease a non-stick muffin pan (affiliate link). Alternatively, you can use paper liners or silicone liners to prevent sticking. You'll also need a rimmed baking sheet that the muffin pan fits into.

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

The whisked eggs will have air bubbles that expand, due to heat, while cooking. As the frittata muffins cool, they'll deflate again, as the eggs themselves have no structure to hold them up. Without any starch/flour, there's nothing to help the egg cups hold their shape.

Using room temperature eggs (unless noted otherwise) will make it easier to combine your ingredients, producing more cohesive batters and doughs and ultimately, better results.

How to stop egg muffins from sticking? ›

Grease the muffin pans and skip the liner. My egg muffins comes out clean every time. Most muffin trays are made with non-stick materials now anyway, so a tiny bit of oil is enough to keep it from sticking at all.

Absolutely! Store muffins at room temperature in an airtight container or a ziplock bag lined with paper towels. Place the muffins in a single layer inside so that they are surrounded on all sides by paper towels. This will absorb any excess moisture and prevent them from going soggy.

Best: Soozy's Grain-Free Match Green Tea Muffin

They're made with whole-food ingredients, including almond flour, whole eggs, and coconut cream. We love that they're a lower-sugar option and don't contain any artificial sweeteners. Plus, the almond flour keeps these low in carbs and high in fiber.

To lose weight, eat fewer calories than you burn throughout the day. The best things to eat for breakfast include oatmeal, eggs, lean bacon or turkey, whole-grain toast, peanut butter, smoothies, and yogurt with muesli.

Now muffins aren't all bad. These things are only unhealthy if eaten on a regular basis. If every so often you want a muffin for breakfast or a snack, that's no big deal. When you grab a bakery muffin for breakfast daily, that's when you increase your risk for unwanted weight gain and other health issues.

I learned this method when developing my Copycat Starbucks Egg Bites. Placing a muffin tin in a rimmed baking dish of water will prevent the muffins from rising too high as they bake. This prevents them from collapsing and shriveling later.

Flour. A little bit of flour in your egg bake casseroles gives them great structure. This makes it easier to slice and prettier to present on a plate once it's baked. It also helps the casserole keep its shape and avoid deflating or shrinking.

There's nothing worse than taking your muffins out of the oven only to find out they've fallen flat or sunken in. It's a common mishap when baking muffins, but fortunately one that has an easy fix. According to Handle the Heat, the solution is simply to chill the muffin batter beforehand.

Grease the muffin pans and skip the liner. My egg muffins comes out clean every time. Most muffin trays are made with non-stick materials now anyway, so a tiny bit of oil is enough to keep it from sticking at all.