Easy Egg Muffins Recipe (2024)

FAQs

How do you keep egg muffins from falling down? ›

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.

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.

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.

Why Are My Egg Muffins Flat? If your egg cups are deflating a bit when you take them out of the oven, don't worry. This is super normal. The air bubbles in the mixture expand in the oven and then deflate as they cool.

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

After baking, let the muffins cool for at least 15 minutes. Take a butter knife and run it around the outside of each muffin to loosen it from the tin. When you have done this to all, turn the tin upside down and shake gently. The muffins should come out fairly easily.

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.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

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.

Head to the Starbucks app or website and you'll see the following description of egg bites: “Applewood-smoked bacon and aged Gruyère Monterey Jack cheeses folded into cage-free eggs and cooked using the French 'sous vide' technique to create a velvety texture that's full of flavor.”

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.

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.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

The main challenge of the muffin method is mixing the wet ingredients into the dry ingredients without activating too much gluten. This is especially challenging with traditional muffins which contain relatively little sugar and fat that would help tenderize gluten.

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

If your egg bites are still collapsing despite mixing the eggs less, your oven may also be too hot for the egg, cooking it too quickly for it to rise. Try testing your oven to make sure the temperature is accurate.

Incorrect oven temperature (not pre-heated) prior to placing the muffin tray in. Too much batter in each muffin tin. The batter will rise, but crack, then fall/deflate. Generally you should leave about a quarter inch/6.35mm space empty per muffin.

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.

Bake at an initially high oven temperature: Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top.