Breakfast Casserole Muffins Recipe | CDKitchen.com (2024)

FAQs

Can I use muffin liners for egg cups? ›

How to Make Egg Muffins. 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.

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.

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

Store the cooled egg muffins in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in the oven.

Liners are not required. As a completely optional step, they're easy to forget to pick up at the store. You can simply grease the pan well and avoid them. Liners add to the cost of baking.

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

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.

“It is extremely important to use room temperature eggs because the eggs whip better, especially when whisking by hand, and it allows the cake to rise better, be fluffier, and be less dense,” she says. If you don't mind a denser cake and opt for cold eggs, expect a longer baking time.

What ingredient prevents muffins from falling apart? ›

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.

Egg Bite Instructions

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

Depending on the muffins, how moist they are, how warm the place is, and so on, I'd give the typical homemade muffin up to about 4 days at room temperature. You'll know if they start to smell off or go fuzzy. In the fridge, they'll probably last a week or so. In the freezer, well sealed, they could last a year.

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 they are a little stale or like a few days past best they are probably fine toasted. If they have any mould though I'd toss them.

Short lengths of ordinary 1 1/2-inch-diameter copper pipe make charming egg cups when polished to a high sheen. Back home, I searched my kitchen cabinets for other egg cup candidates; a 50's co*cktail glass, a teeny French ramekin and a miniature laboratory beaker work wonderfully.

I still used my deviled egg carrier to transport the picnic staple, but rather than put the eggs directly into the indentations, I put the eggs in a cupcake liner first. It worked! We arrived at the park with 12 deviled eggs completely intact, and not one had touched any of the others. Not fancy, but effective.

Cupcake liners are usually made of paper or foil and hold the delicate cupcake batter in place while cooking. Muffin liners, on the other hand, are generally made of parchment or silicone and are designed to release muffins much easier than cupcake liners.