Why do my egg muffins taste wet?

Like omelets and scrambled eggs, the muffins will obviously be moist and spongy. But they shouldn't be soggy and overly wet. If you're experiencing this, you may have added too many add-ins, or the muffins were underbaked.

Can I make these in a mini muffin pan?

Yes, absolutely. For mini egg muffins, chop your vegetables/add-ins even finer and use a mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.

Why do my egg muffins deflate?

This is completely normal and expected. Cheesecake and chocolate soufflé , both egg-heavy items, deflate when cooling, too. That's because whisked eggs have a lot of air bubbles. They expand in the oven, and then when the temperature drops, the baked item drops as well. This is also true for egg muffins.

Breakfast Egg Muffins (Frittata Muffins) - Sally's Baking Addiction

Description

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. Have fun using different add-ins and cheeses, and see recipe Notes for make-ahead, freezing, and reheating details.

Ingredients

8 large eggs
1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 cup (120g) finely chopped bell pepper (any color)
1/2 cup (75g) finely chopped tomatoes
1/2 cup (15g) finely chopped fresh spinach (or kale)
3/4 cup (100g) crumbled feta cheese
optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes

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Instructions

Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.
Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer (see Notes). Add optional garnishes when serving, if desired.

Notes

Make Ahead Instructions: You can prepare the egg mixture (step 2), cover, and refrigerate it for up to 2 days before using. You can also assemble the egg muffins through step 4, loosely cover and refrigerate overnight, and then bake in the morning. Though I will say that you have best results (texture and taste) if you prepare the mixture and bake the muffins right away.
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.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed through.
Freezing Instructions: Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and follow the reheating instructions in the Note above. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.
Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | Muffin Pan | Storage Container Set
Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you’d like to try it, I suggest using 2 whole eggs and 6 egg whites.
Milk: Whole milk or half-and-half provide the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream makes for a creamier texture.
Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives (or you can skip the parsley/chives if desired). Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.
Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version above uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats (or plant-based alternatives) like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.
Mini Egg Muffins: For mini egg muffins, chop your vegetables/add-ins even finer and use a generously greased mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.
Can I use this as a frittata or bake in a casserole dish? You certainly can, but I’m unsure of the best bake time. For best results, I recommend trying my frittata recipe.

Keywords: egg muffins