American Food Recipes

Why are my egg muffins spongy?

Typical egg muffins are simply mini 'frittatas', and become spongey when reheated. This is due to the combination of a wetness from the eggs and added vegetables and the bubbly texture of the frittata.

How much protein is in a egg muffin?
Total carbohydrates: 30 g. Dietary fiber: 2 g. Sugar: 3 g. Protein: 17 g.

Ingredients gg Muffin Cups

1 tablespoon olive oil

1 cup diced red pepper

1 cup diced green pepper

1 cup diced yellow onion

2 cups packed baby spinach roughly chopped

1 cup mushrooms diced

2 cloves garlic minced

salt to taste

4 large eggs *

4 large egg whites *

hot sauce optional for drizzling on top!

Methods

Preheat oven to 350 degrees F and generously grease a standard non stick 12-slot muffin tin with cooking spray. Set aside.

Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion, then cook for 5-7 minutes, or until peppers are tender, stirring regularly.

Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup, whisk together until smooth, then stir in the cooked vegetables.

Pour the egg/veggie mixture evenly into the prepared muffin pan, then bake for 15-30 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve!