Egg Bites Recipe | Breakfast Egg Cups (2024)

FAQs

Why are my egg cups rubbery? ›

Recipe FAQs

If your egg muffins are rubbery they may be overcooked and left in the oven for too long. They don't need to be baked too long or else they will dry out and have a rubbery texture. Why did my egg cups deflate? This is normal to have the egg cups sink or deflate as they are cooling.

If you notice that your egg bites are collapsing in the oven, you may be over-beating your eggs during the mixing stage. When we cook eggs in a pan, whipping them really well will create a wonderfully fluffy and full scrambled egg texture.

I learned this method when developing my Copycat Starbucks Egg Bites. 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.

Why are my egg muffins spongy? Egg muffins can get spongy if there is too much liquid in them. It's best to saute any veggies before adding them to your egg muffins to prevent them from getting a spongy texture.

Corn starch is added to give the egg bites structure and to keep them from being watery. Roasted red pepper, green onions, salt and a dash of hot sauce give the egg white bites a big bold flavor.

Grease the muffin pans and skip the liner. My egg muffins comes out clean every time. Most muffin trays are made with non-stick materials now anyway, so a tiny bit of oil is enough to keep it from sticking at all.

Use a silicone mold: I know you don't need another kitchen gadget, but I highly recommend investing in a silicone mold for these egg bites. The bites can be removed easily and there are no stuck-on bits you'll have to soak and scrub.

Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds.

This isn't some wonky egg-adjacent product with the dregs of the vegetable scraps; these bites often taste fresh and bright, with a subtle cheesiness or pockets of kale or mushrooms, all ensconced in an easy-to-eat, slightly jiggly, protein-packed bite.

To prevent the egg muffins from sticking: You should use non-stick (parchment-style) muffin liners with a light spray of oil or even a silicone muffin/cupcake tray (no oil needed!).

Do egg bites need to be refrigerated? ›

Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months. Plus, they reheat beautifully in the microwave, making them a convenient, high-protein option for busy mornings or on-the-go snacks.

You just set the silicone muffin pan on a baking sheet and bake as directed. But the egg muffins pop out super easily. There are never any sticking problems with that sort of pan. The silicone muffin pan works so well that there are actually egg muffins shown in the advertising photo for this pan on Amazon!

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.

Egg cups are the little dishes that soft-boiled eggs are served in. They keep the egg upright to maintain its form. When you cut the top of the egg off while it's positioned in an egg cup, you end up with the perfect yolky dipping bowl for toast.

Store leftover cooled Egg Muffin Cups in an airtight container or plastic bag in the fridge for up to 5 days or freeze for up to 6 months. To reheat from chilled, simply microwave for a minute or so, until warmed through. You can also reheat in a skillet with a little bit of water and cover until heated through.

When the you breaks easily sometimes they need more protein. If the shell is very soft, they might need more calcium. Of course, if the hen is getting older, this can be a factor also. If these are the reasons, the farmer just needs to adjust things accordingly, but they are not bad or will not make you sick.

Overbeaten. The earliest signs of overbeating are little granules on the side of the bowl (as noted in this photo) and decreased volume. After that, the whole mixture looks dry and curdled. If it's really overbeaten, the structure of the egg whites will break and liquid will weep out.