Frittata Egg Muffins Recipe made 3 ways! (2024)

FAQs

How to stop egg muffins from collapsing? ›

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.

Avoid adding too much moisture.

It's too wet to use in these egg muffins, and it makes them soggy (I learned the hard way).

Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don't overheat, or they will taste rubbery.)

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

Over-mixing the batter. You'll know that you've done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles. Under-mixing the batter.

Grease your muffin ins with olive oil. Make sure they are greased well, or use parchment paper muffin tin liners to make sure the frittatas don't stick to the pan.

If you prefer to go without a liner, spray each cup with non-stick baking spray and dust each greased cup with flour. Gently shake the tray to evenly distribute the flour and then dump the excess flour.

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.

What does adding an extra egg do to muffins? ›

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.

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.

Use-By Date: Refers to the last day a product will maintain its optimum freshness, flavor, and texture. Beyond this date, the product begins to deteriorate although it is still edible: Expiration Date: Means what it says - if you haven't used a product by this date, toss it.

Freezer-Friendly Baked Egg Muffins require 8 ingredients and 30 minutes time. A flavorful, healthy breakfast that can be made in bulk and frozen for up to 3 months. Reheat in minutes and enjoy breakfast on the go! My kids absolutely LOVE this recipe!

Muffin was underbaked and cell structure wasn't set. 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.

Baking Eggs in a Muffin Pan

This causes the shrinking and sinking. The solution?? Add more moisture in the oven to keep the outside from drying out. While baking, the muffin pan sits on top of a sheet pan with water (water bath) to create steam and yield puffy, perfect muffins, even when they cool.

If your whipped egg whites become curdled and dry, they have gone too far. After excessive whipping, the proteins can get so close to each other, they essentially suffocate and expel the water contained within their circle, causing your foam to separate.

There are multiple reasons that could happen. Not baked long enough to set the structure. Not enough structure which might include lack of strength in flour, too much shortening, not enough egg, too much liquid (sugar).