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.

As the eggs heat up, air bubbles are formed and expand. The eggs don't have enough structure to hold the air bubbles so they deflate as they cool.

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 is important!

Transfer frozen egg bites to a freezer-safe Ziplock bag or freezer-safe/airtight container and freeze for up to 3 months. To reheat from frozen: Place desired amount of frozen egg bites on a plate then microwave on 50% power until warmed through, 1 – 2 minutes depending on how many you're reheating.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

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.

Alternatively, you can use muffin liners, but we still suggest spraying those with cooking spray. Next, crack one egg into each well and then season with salt and pepper, to taste. Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness.

Add cornstarch to the egg mixture in order to prevent coagulation of the protein and/or curdling, giving the egg bites a smooth, creamy-like texture.

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.

Can I use parchment paper for egg bites? ›

Egg Bite Instructions

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

Here's how to avoid that: Fill a rimmed baking sheet with roughly 1/4-inch of water and then place the muffin pan directly in the pan of water. Carefully transfer the stacked pans to the oven. This cooking method will prevent your egg bites from puffing up too much, and then shriveling after they are cooked.

Egg bites become watery when they are overcooked, or if you've accidentally spilled extra water in the pans. While watery eggs aren't a problem for some people, it does alter the texture and can give you the appearance of undercooked eggs.

These tips are important whether you're freezing whole eggs, yolks or whites: Zip lock bags/muffin tins – zip lock bags are great for freezing flat and avoiding freezer burn.

Frozen eggs in any form need to be fully thawed to be used and can only be eaten in thoroughly cooked dishes. Never cook eggs directly from frozen. To defrost, move the egg from the freezer to the refrigerator to be stored overnight, this will help to avoid any exposure to bacteria.

Letting them cool off is important, as hot muffins in an airtight container can produce condensation that causes the muffins to become soggy. Line the bottom of the container or plastic bag with a paper towel before placing the muffins inside in a single layer.

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.

Overbaking or underbaking the muffins.

Take the muffins out of the oven too soon and they're sticky and uncooked at the center. Bake them a few minutes too long, and those once-moist and fluffy muffins run the risk of turning dry.