[Editors Note: I admit I’ve had limited success with these as well. My first batch turned out great and my toddler gobbled them up. Since then I’ve found that they cook up overdone on the outside and underdone on the inside. Mine also puff up in the oven but shrivel down as soon as I take them out.]
Name: Alison
My Blog: http://alisonartisan.blogspot.com/
Original Inspiration: http://pinterest.com/pin/172684966932921488/
What I Did: This seemed like an easy enough recipe. Eggs, cheese, some veggies in muffin tins. Voila! Egg muffins. However, not so tasty and certainly not attractive. I wouldn’t serve these at a brunch ever. That is unless I tweaked the recipe, oven time, temperature, etc. so in my book it just isn’t up to snuff as is. They puffed up to giant muffin size in the oven at 25 min.. They looked amazing. I was thinking they’d be wonderful. Within seconds of taken them out of the oven they sunk and shriveled. Some became tiny, others an okay size, but all had big air bubbles at the bottom and basically no muffin.
Blog Post Detailing Your Experience: http://alisonartisan.blogspot.com/2012/08/blog-post.html
My Result:
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Next Time I Will: It really needs to have the temp lowered 25 degrees and watch them like a hawk so they don’t get rubbery. I’m not sure what else to do to make them better.
The trick is to use egg whites, cheese, frozen bag spinach, and mushrooms. They still don’t always look pretty, but they are DELICIOUS.
ive made these a few times and they are a hit in my house my trick is adding a little milk to the eggs to lighten them up and make sure they’re beaten very well. the more you whip eggs the lighter and fluffier they become. i cook then at 350 for about 20-25 min. never used a recipe just kinda made them one day on a whim. also i chop up all my ingredients so it doesn’t create air bubbles and they stay very fluffy. hope this helps