Comments on: Breakfast Egg Muffins (3 Ways)

By: Downshiftology

Downshiftology — Wed, 02 Oct 2024 18:09:18 +0000

In reply to Katia. It may be the liquid from the tomatoes and spinach. But as long as the internal temperature is where it should be, the muffins should be okay.

By: Katia

Katia — Sun, 29 Sep 2024 22:50:34 +0000

I made the tomato, goat cheese, and spinach egg bites. I cooked them for 25 minutes, and the internal temperature is above 165 degrees. However, some of them still seem runny. I know there’s liquid in the tomatoes and spinach. How do I know if they’re cooked through?

By: Downshiftology

Downshiftology — Tue, 18 Jun 2024 02:42:58 +0000

In reply to Dana. Hi Dana - Thanks for the review! Glad you enjoyed that egg muffin :)

By: Dana

Dana — Mon, 17 Jun 2024 02:14:16 +0000

I made the broccoli, cheddar, & bacon egg muffins. They were absolutely delicious & easy to make! Highly recommend!!!

By: Lisa Bryan

Lisa Bryan — Wed, 20 Mar 2024 04:04:06 +0000

In reply to Kimberly.

Hi Kimberly – they shouldn’t be dry. It sounds like you may have overcooked them a bit. Keep in mind that all ovens bake slightly differently. Next time, I’d recommend removing them from the oven a couple of minutes earlier. :)

By: Downshiftology

Downshiftology — Wed, 13 Mar 2024 02:44:01 +0000

In reply to Catherine Morsellino. Hi Catherine - Happy to hear you loved this egg muffin!

By: Catherine Morsellino

Catherine Morsellino — Sat, 09 Mar 2024 15:14:35 +0000

Greatest idea! I hid some maple sausage from breakfast this morning and sauteed the spinach, red pepper and onion in the drippings. Perfect for me for the week days. Thank you for all you do!

By: Kimberly

Kimberly — Wed, 21 Feb 2024 16:21:06 +0000

I made the bacon broccoli, and also used your basic recipe to make a vegetarian option, and sausage – bell pepper – red onion option. They were all dry. I have wondered why Starbucks egg white bites are so high in calories, but now I am guessing oil is added because theirs are not dry like these.

By: Downshiftology

Downshiftology — Tue, 13 Feb 2024 17:00:40 +0000

In reply to Sharon. Hi Sharon - That sounds amazing! Thanks for sharing and glad you love these egg muffins.

By: Sharon

Sharon — Tue, 13 Feb 2024 16:06:33 +0000

In reply to Libby. I had some premade pie shell dough in the fridge so I rolled it very thin, cut into 3” circles and lined the muffin tins with the dough and then filled them per your recipe with veggies I had in the fridge, baked them and they came out amazing. I flash froze them and put them into freezer bags and I take out 1 or 2 and warm them for lunch. Quick, easy and delicious. Thank you for this amazing recipe.