Broccoli Cheese Egg Muffins | Walking on Sunshine Recipes (2024)

FAQs

Why are my egg muffins soggy? ›

Allow the egg muffins to cool completely before transferring to a storage container. This helps prevent condensation from forming inside the container, which can make the muffins soggy.

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.

You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I'm, not a huge fan to paper sticking to my frittatas.

Egg Muffins Always Deflate

But give them a few minutes, and they flatten out substantially. The same goes for your breakfast muffin. It is going to shrink partially because of the main ingredient. Eggs don't automatically deflate on their own, but once you introduce air into the mix, nature takes its course.

Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Method #2: Use Unbleached Muffin Liners

These liners peel off very easily, and it's especially great if you're planning to eat the egg muffins on the go (no grease on fingers).

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.

Storage Tips

Egg muffins can be stored in the refrigerator for up to 5 days. These are the food storage containers I have, which are microwave-, oven-, dishwasher-, AND freezer-safe. Freezing: For longer storage, make sure your container is freezer-safe, and freeze the egg muffins for up to 3 months.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

How long are egg muffins good for in the fridge? ›

Added bonus: Egg Muffins will last in the fridge for 4 days. They also freeze great. The best way to reheat the Egg Muffins is in the microwave – it keeps them moist.

Gray eggs are the result of a chemical reaction

A gas has to be formed in order for the color change to occur and this only happens when the internal temperature of the eggs hits a temperature of 158 degrees Fahrenheit or hotter.

When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer. The oven temperature in the recipe may not have been hot enough.

That said, I HIGHLY recommend you use a silicone baking pan for this recipe. They're dishwasher safe and I can't think of a single food that would stick to it.

If you're using all purpose flour, try substituting a tablespoon or two of cornstarch for an equal amount of flour. If you have pastry flour you can use half AP and half pastry flour in the mix. Also, stir just until the dry ingredients are combined.

Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it's baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes.

By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without drying it out, which helps encourage beautiful tall muffin tops without a crumbly or cakey texture. The flavors intensify and improve as well!