Friday, November 4, 2011

Make Ahead Breakfasts: Muffin Tin Eggs



Let's be honest, cleaning the muffin tin pan is the WORST job in the kitchen. I have a ghetto, burnt-on muffin tin that I hate...and I curse grumble alot when I have to wash it. Not my finest moments.

But my husband asked to try making eggs this way, and surprisingly, it has been the the biggest hit for make ahead eggs for our family. That still doesn't mean I love scrubbing that darn tin and all those pain-in-the-butt (as my 4 year old would say "Momma, that's a bad word!") individual cups. I have debated paper or foil liners, but I have yet to remember to buy some at the store to try it.

We've done hard-boiled eggs, but for some reason, they just don't go over well. Scrambled eggs made it's appearance for awhile, but now my husband is eating egg whites, so everyone needs their own preferences. I've sure we'll move onto something new in a month or so. :)

Egg whites for the husband, and the egg yolks for the 10 month old, so nothing goes to waste. If all the levels of eggs are at the same level, they cook more evenly, so I put 2 egg yolks together.

The key is cooking the eggs until they are just barely completely cooked, so when you re-heat them, they aren't overcooked and rubbery.



Muffin Tin Eggs

Nonstick Spray
12 eggs, or one for each muffin cup
Salt and pepper, to taste

Preheat oven to 350 degrees. Spray a muffin tin well with non-stick spray.


Crack an egg into each muffin cup, sprinkle with salt and pepper to taste.  I made 6 whole eggs, 4 egg whites, and two cups holding 2 egg yolks each.


Cover with foil and bake for approx 10-15 minutes. If the eggs are just a teeny bit wiggly, (the whole eggs take the longest to bake) remove the pan from the oven, and let sit still covered with foil to finishing cooking. (I baked the eggs at the same time as the Baked Oatmeal for the week!)


Once the eggs have cooled a little, but still warm, run a small knife (I use a paring knife) around the edge of each egg and pop out of the hole. (Don't let them cool all the way or you'll have to chisel them out!) There seems to be a bit of temperature sweet-spot (not too hot, not too cold) that makes it easiest to pop out the eggs, although it's never perfect.


Remove to your storage container of choice.

1 comment:

  1. Good idea. Im trying this. Thanks

    ReplyDelete