Easy and Customizable Breakfast Treat
- 12-15 each eggs depending on size of muffin pan and eggs
- 1-2 tsp of your favorite seasoning i use the trader joe's everyday seasoning
- 1-2 cups grated cheese i use low fat cheddar or feta
- 3 each chopped green onions white part
- optional: chopped veggies to your liking
- optional: chopped meats (such as ham, sausage) to your liking
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 375 degrees F. Lightly spray nonstick spray into 12 silicon cup cake liners or a silicon muffin pan.
- In the bottom of each cup layer the meat and veggies (if using), the green onions and the cheese. You want the cups to be no more than 2/3rds full with just enough room to pour the egg around the ingredients.
- Break the eggs into a measuring bowl with a spout for pouring. Add the seasoning and beat well. Pour the egg into each cup until it is 3/4 full and then stir ingredients in the cup slightly with a fork,
- Bake 20-30 minutes until the eggs have risen and are slightly browned and set.
The Danger of Overfilling
Undercooked centers happen when solid ingredients crowd the muffin tin, leaving no room for the liquid egg to penetrate. Restrict solid fillings to two-thirds of the cup volume. Pouring beaten eggs over a tightly packed base ensures heat transfers evenly through the liquid protein matrix rather than insulating pockets of raw vegetables.
The Science of Coagulation
Ovens heated to 375 degrees Fahrenheit provide the ideal thermal energy for rapid egg protein denaturation. Whites coagulate firmly at 145 degrees Fahrenheit, while yolks set around 158 degrees Fahrenheit. Silicone muffin liners conduct heat differently than heavy cast iron or dark metal tins, preventing premature crusting on the exterior edges before the middle finishes cooking.
Visual Cues for Doneness
Baking requires twenty to thirty minutes depending on oven hotspots and moisture content in added vegetables. Watch for the eggs to puff significantly above the rim of the cup and turn a pale golden brown. Insert a thin skewer into the center; if it emerges clean without wet residue, the proteins have fully bonded.
