Cheesy Bacon Mini Egg Muffins Recipe (2024)

FAQs

Why are my egg muffins soggy? ›

Allow the egg muffins to cool completely before transferring to a storage container. This helps prevent condensation from forming inside the container, which can make the muffins soggy.

Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom. Crack one egg into each hole. Sprinkle with salt and pepper and cheese if desired. Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.

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. Spray the liner with a cooking spray or just bake them in the muffin pan sprayed with a vegetable release.

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.

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.

You fry bacon on a skillet, then after the bacon is crispy, fry eggs in the bacon grease. Garnish your plate with toast or fruit.

Fry your bacon until almost done. Move the bacon to the side of the pan and scrape the base of the pan. Add your eggs and cover the pan with a tight fitting lid. eggs will be crispy on the bottom and cooked beautifully on the top.

If you ask us, the most delicious sunny-side up eggs aren't fried in butter or oil — but rather an unexpected ingredient: bacon grease. It turns out that cooking eggs in bacon fat (or "liquid gold" as we like to call it) allows the edges to become crispy and ensures the yolk stays soft and tender.

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. You'll also need a rimmed baking sheet that the muffin pan fits into.

Why are my egg bites spongy? ›

Why are my egg bites spongy? To ensure that your copycat Starbucks egg bites have the right texture, make sure you don't overmix the eggs and bake them for the proper cooking time at a low temperature (325° Fahrenheit).

It will make your muffins dense. Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

If your muffins turned out rubbery this means that you left them in the oven for too long. When eggs are overcooked they become dry and rubbery. This is why it's important to use a timer when cooking.

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.

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense.

If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture. If adding tomatoes, try salting and draining them before adding them to the other ingredients.

Further, if you're in a humid environment, moisture from the air can get into your muffins and make them soggy. This is why storing muffins in an airtight container can help, but it's a delicate balance because if the container is too airtight, it can trap moisture from the muffin and cause sogginess.