I’ll admit, took me a little while to get on the baked eggs or egg muffin cups train. I’m not sure why but pretty much my entire life I’ve been a pseudo “go against the grain” kind of person.
I say pseudo because I always end up succumbing eventually. I always end up listening to that song everyone’s talking about. Always end up seeing that movie that won all the awards. For whatever reason I just can’t do it when everyone else is doing it, sue me.
After trying a few recipes (and finally settling on the one we’re about to make), I realized that my problem wasn’t with the idea itself. It was with the execution.
Other Baked Eggs Recipes
I’m not exactly sure how many baked eggs recipes you’ve made in your life but a lot of them have an interesting texture to them. Kind of spongy, from the air bubbles that get baked into the eggs. For some people, that’s fine, but for me it was kind of a deal breaker.
When I make my egg muffin cups it’s usually as part of my meal prep. That means they’ll be sitting in the freezer or refrigerator until they’re all consumed. For whatever reason my spongy egg problem wasn’t an issue when the baked eggs were fresh but for some reason the odd mouth feel was noticeable the next day.
The Perfect Egg Muffin Cups
The solution I found to fix this problem was adding a little bit of milk or cream to the egg mixture which gives the egg muffin cups a super silky texture that’s just to die for.
Now that I’ve figured out how to make baked eggs work for me there’s no stopping me! I mean the benefits are endless
- Quick breakfast in the morning, prepped and ready in case you have limited time in the morning.
- Easily scalable and customizable. Great for tracking macros.
- Refrigerator and freezer friendly.
What’s not to love?
If and when you do decide to customize these lovelies it’s a great idea to cook the meat and vegetables prior to adding them to the eggs. Regardless of what protein or vegetables you choose, they’ll likely give off water, oil or both. This would definitely ruin that silky texture we’re going for here.
What to Bake Your Egg Muffin Cups In
Now I would not recommend using cupcake liners for these AT ALL. To be honest, I’ve never tried it but I suspect that the egg would get stuck to the paper at the very least. I use these super inexpensive but extremely awesome silicone baking cups that I got off Amazon. They work perfectly.Print
These Keto, Gluten Free Egg Muffin Cups are super simple to throw together and super healthy. Perfect for your next meal prep! These baked eggs take convenience to the next level and are an extremely freezer friendly breakfast.
- 6 Large Eggs
- 1/4 cup Heavy Whipping Cream
- 1/2 Tbs Unsalted Butter
- 4 oz Mushrooms, sliced
- 1 oz Goat Cheese
- Salt & Pepper
The low cooking temperature and moist baking environment keep these baked eggs from becoming rubbery or tough when the outside cooks before the inside.