Egg Muffins And Why Are My Egg Muffins Spongy

Why Are My Egg Muffins Spongy?

Why are my egg muffins spongy? typical egg muffins are simply mini 'frittatas', and become spongey when reheated. this is due to the combination of a wetness from the eggs and added vegetables and the bubbly texture of the frittata.

What Do You Call Egg Muffins?

Frittata in a muffin tin! we love serving our egg muffins with diced avocado and chopped tomatoes on the side for added nutrition and good fats. even though they don't have any flour or baking powder and are completely gluten free, they are so fluffy when you bite into them!

How Do You Keep Egg Muffins From Collapsing?

Make sure your oven is not too hot. otherwise, the muffins will puff a lot in the oven then collapse once you take them out. leave these breakfast egg muffins to cool down inside the muffin tin before removing them; otherwise, they will deflate too quickly and potentially collapse.

How Long Do You Bake Egg Muffins?

Egg muffins recipe preheat your oven to 350 degrees. spray a 12-count muffin pan generously with nonstick cooking spray. if you have them, silicone baking cups are perfect for egg muffins. whisk together eggs, milk and salt and pepper. bake for 20 minutes or until eggs are fully cooked.

Ingredients

3 eggs
1 cup vege mix (carrots, chickpeas, grated potatoes, corn, scallions)
1 clove garlic, chopped
2 red onions, sliced (can use onions)
50 gr cheddar cheese, grated
To taste salt, pepper powder, broth powder
1 tbsp margarine, for frying

How to make

* Cut the vegetables into small pieces, saute the garlic and onion until fragrant, add the vege mix, stir fry briefly until wilted, add the grated cheese, mix well, remove, set aside
* Beat the eggs, add the stir-fried vege mix, season with salt, pepper and broth
* Pour into a muffin mold that has been smeared with thin margarine
* Bake until cooked