Make Ahead Egg Muffin Cups Recipe - Build Your Bite (2024)

FAQs

How to keep egg bites from getting soggy? ›

If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture. If adding tomatoes, try salting and draining them before adding them to the other ingredients.

Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds.

These egg bites keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick on-the-go breakfast! You can also freeze them. If you want to keep the egg bites around for more than a few days, I recommend freezing them.

To keep your egg bites from gluing themselves to the muffin tin, you want to keep them from ever making contact with the tin at all. To achieve this separation, you'll just need to pop a foil muffin or cupcake liner into each well of your muffin tin.

Recipe FAQs

If your egg muffins are rubbery they may be overcooked and left in the oven for too long. They don't need to be baked too long or else they will dry out and have a rubbery texture. Why did my egg cups deflate? This is normal to have the egg cups sink or deflate as they are cooling.

In a hot oven, however, the eggs may puff up and have so much air inside the egg that – with a lack of other structural components – they deflate and collapse. It's a little bit like Goldilocks; you need to mix the eggs just right so there's enough air to make them fluffy, without over-whipping them so they deflate.

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.

Better safe than sorry. We recommend discarding eggs that were left out longer than 2 hours at normal room temperature or more than 1 hour at 85F or above.

Egg bites are an easy to prep, inexpensive meal and snack option. They're high in protein, 9-11 grams per bite, and low in calories, 90-100 calories per bite, to fit your macro needs. They are also very easy to grab and eat when you're in a hurry.

Veggies should be sautéed so they don't release liquid as the egg cups bake–this is what makes egg muffins watery. Mix the base, making sure not to over-whisk, this can make your egg muffins spongy. Then mix in your meat (if using), cheese, and cooled veggies. Pour + bake.

What not to do after egg freezing? ›

On the day after your retrieval, it is important to protect your ovaries: – Do not do any heavy exercise or high-impact activities such as running. – You may walk or do other light activities that you usually do. For 2 weeks after your retrieval, do not have sexual intercourse.

When you want to eat an egg bite or two, or even heat up a whole batch, there are two ways you can go about it. The first, and easiest, method is to take them straight from the freezer and pop them in the microwave for a minute or so — start with 30 seconds, then go from there if they're not warm enough.

What Kind of Pan To Use. Egg-based recipes are notorious for sticking to metal muffin tins, even after giving them a thorough coating of cooking spray. Ask me how I know. That said, I HIGHLY recommend you use a silicone baking pan for this recipe.

If using a metal muffin pan, I highly suggest silicone liners. In large bowl, whisk together eggs and milk. Fold in broccoli florets, red bell pepper, cheddar cheese, salt and pepper. Evenly distribute mixture to greased muffin pan.

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.

Watery? Don't add water. Seriously, just whisk your eggs together, then scramble on low to medium heat in the pan, taking them off the burner when they start to firm up, whisk, then back again, off, on, off, on. Keep doing that until they have the consistency you want.

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.

If your egg bites are still runny, put them back in the Instant Pot and cook under pressure 1 to 2 minutes longer. Lots of add-ins mean the egg bites will take longer to set. Wet add-ins, like tomatoes, will add too much moisture and make them not set. Salt and drain or cook them first before adding them in.