The spongy texture arises from air getting into the batter, so try beating/stirring the egg mixture jut until the ingredients are combined. Also, the dry heat of the oven plus over beating will almost always result in a spongy egg.
In respect to this, can you reheat egg muffins?
To reheat egg muffins, simply microwave them for about 20 seconds or so from the refrigerator. If they’re frozen, they’ll need a bit longer about 60-90 seconds. You can also reheat these in a toaster oven for about 10 minutes at 350°F.
Herein, how do you make egg muffins without sticking?
If in doubt, use parchment paper or cupcake liners to prevent sticking. The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow. Let your muffins cool for about 10 minutes before attempting to remove them.
How long can egg muffins stay in the fridge?
Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months.
Giving the wrappers a quick spritz of nonstick cooking spray before filling them works very well to prevent cakes from sticking — even if you’re making a delicate recipe or trying to unwrap the cupcakes when they’re still warm.
Egg White and Roasted Red Pepper
Cage-free egg whites with Monterey Jack and creamy cottage cheese, accentuated by spinach and fire-roasted red pepper. Two Egg White and Roasted Red Pepper bites have 170 calories per serving and 13 grams of protein.
Sorry folks but this is unavoidable. As the eggs heat up, air bubbles are formed and expand. The eggs don’t have enough structure to hold the air bubbles so they deflate as they cool.
AVOID using regular muffin liners or pouring the egg directly into the muffin tin, even if it’s ‘non-stick,’ as the mini frittata muffins WILL stick! Believe me, I know from experience.