Frittata Egg Muffins Recipe made 3 ways! (2024)

FAQs

Why are my egg muffins spongy? ›

Why are my egg muffins spongy? Egg muffins will have a less desirable texture when cooked at a high temperature without a water bath. Adding all-purpose flour may help to prevent this texture, but using a water bath is the easiest solution and keeps this recipe gluten-free.

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

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.

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.)

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

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.

Don't over beat the eggs

Beat the eggs just enough to blend the whites and yolks. You don't want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling.

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.

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.

Why are my muffins dense and not fluffy? ›

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

What do eggs do in baking? When added to a recipe, eggs take on a few roles. They may be used to add structure, flavor, texture or act as a leavening agent. Interestingly, depending on whether the recipe calls for whole eggs, egg whites and egg yolks also affect what an egg does during baking.

You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.

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.

Yes, as long as there is no mold you will be fine. Even with a bit of mold it won't kill you.

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.