Cheesy Bacon Mini Egg Muffins Recipe (2024)

FAQs

Why are my egg muffins soggy? ›

If your egg muffins are soggy, you likely used a lot of veggies with high water content. Next time, saute the veggies before adding them to the egg cups to remove the excess moisture.

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. The difference is quite noticeable, and all you have to do is add an extra pan of water to the equation when you bake these.

Bacon, egg, and cheese sandwich on an English muffin (1 each) contains 26.4g total carbs, 24.4g net carbs, 11.7g fat, 14.2g protein, and 269 calories.

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. Spray the liner with a cooking spray or just bake them in the muffin pan sprayed with a vegetable release.

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.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. So, the muffins will turn out hard. To ensure a batch of light, airy muffins, mix the dry and wet ingredients until just barely combined, and no more dry flour is visible.

Pudding will help the muffin keep its structure and give the texture a chewy crumb with a nice little bounce that won't crumble apart.

What you Need for Egg Muffins. muffin tin – I highly recommend a 12-cup silicone muffin pan for this recipe. Or, get silicone muffin liners. They're inexpensive and will make dishes a lot easier!

1 serving of bacon & two eggs standard breakfast (Shari's) contains 310 Calories. The macronutrient breakdown is 3% carbs, 71% fat, and 26% protein. This is a good source of proteins (36% of your Daily Value).

How much protein does a bacon egg and cheese have? ›

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

Egg Bite Instructions

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

What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.

Undercooking usually results in the muffin's center being overly moist, and is easily resolved by increasing the baking time by a few minutes.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

If your egg bake turns out runny it is usually from excess moisture being released into the egg bake, usually from any added vegetables. To avoid this, sauté the vegetables and any dense meats before assembling the egg bake.

Scrambled eggs can become watery if they are overcooked or cooked at too high a temperature, causing the proteins to squeeze out moisture. Cooking them gently over low to medium heat and not over-stirring can help prevent excess moisture.