I have noticed a lot of activity recently on Pinterest and Facebook about freezing baked eggs — mini quiches, frittatas, scrambled egg cups, copycat Egg McMuffins — so many yummy possibilities! The food bloggers always make it sound so simple and look so delicious. I liked the idea of baking and freezing eggs so my family would have a quick, easy and healthy breakfast option. (I refuse to buy those nasty toaster tarts.) And, I was digging the idea of making copycat Egg McMuffins. It was decided: I would be baking and freezing eggs.
In my quest to make the perfect baked eggs, I read quite a few blogs and recipes about baking eggs. It didn’t take long before I realized that most bloggers were regurgitating the same how-to information. I mean, how much is there to say, really, about how to bake an egg?? But, I didn’t want to overlook anything. That’s just how I roll … some might call me obsessive … I call me thorough.
A few bloggers strongly recommended using a silicone muffin pan. “The eggs won’t stick,” they said. Non-sticking eggs, in itself, should be reason enough to want to buy a silicone muffin pan. Right? Well, I must admit that I am fascinated with silicone baking tools. I mean, a rubbery substance that doesn’t melt in the oven and that you can wear to keep your paws from burning? How awesome is that? Plus, they come in really pretty colors! This was all the reason I needed to own yet another muffin pan. I surfed on over to Amazon and ordered the perfect bright red silicone muffin pan that had astronomical ratings by over a gazillion users. “The eggs won’t stick,” they said. “You can pop them right out,” they said.
I was ecstatic when my new silicone muffin pan arrived two days later (free two-day delivery — Amazon Prime rocks!!). I was like a little kid at Christmas. It is so red and shiny … and pretty! No more sticking eggs (they said). Yay!
I decided to try the easiest, most basic recipe that I could find for plain baked eggs. I wanted the kids and hubs to be able to pull one out of the freezer, pop it into the microwave, then slap it onto an English Muffin for a quick on-the-go breakfast sandwich.
To get started, all you need are eggs, oil or cooking spray, a sharp knife, salt and pepper and something to cook the eggs in. I used my new, tomato-red silicone muffin pan because “the eggs won’t stick” (they said). I placed it on a cookie sheet for extra support when I take it out of the oven because it is pretty
While my oven was preheating to 350 degrees, I cracked one egg into each muffin cup.
I then used a sharp knife to break the yolk, swirl it around and mix it with the egg white just a bit. I broke the yolks because I wanted the eggs to bake flat and because I prefer to taste yolk in every bite.
I cracked some fresh black pepper over each egg. I did not salt the eggs because I am cutting back on salt whenever possible, for health reasons. No, I did not oil or spray the muffin cups because I also try to omit oil whenever possible. Also, they said, “The eggs won’t stick.”
A few bloggers said to bake the eggs for 7-10 minutes, but don’t overcook them or they will be rubbery! I put the eggs into the oven and checked them after 7 minutes. They had not even begun to set. I checked them again five minutes later and the eggs in the center of the pan were still fairly runny and jiggly when I wiggled the pan. You can see that the corner eggs were done.
I checked them again after 3 minutes and they appeared to be cooked through. This was a total cooking time of 15 minutes. There was still a tiny bit of wet egg on a few of the ones in the center of the pan, but I had read that they would continue to cook after being removed from the oven, and I certainly didn’t want to overcook them and end up with a dozen rubbery eggs. So I set them on the counter and waited for a few minutes. They did not continue to cook — maybe because the silicone pan does not hold heat like a metal pan does — but they were done enough for me.
When it came time to pop the eggs out of the muffin pan, they did not pop. They did not slide. They did not budge. They stuck. Yep. The lying liars lied about the eggs not sticking to the silicone pan, and stupid me believed them. Deep in my soul I knew they would stick, but being the all-trusting ZouZou who wants so badly to believe that everything you read on the internet is true, I ignored my intuition and did not oil the muffin pan. A huge mistake that I will never, ever, ever make again.
I slid a small sharp knife along the edges of the eggs in an attempt to dislodge them from the pan, which helped a little, but the bottoms still stuck. Here is a picture of the muffin pan after I dug out all of the eggs and tossed the chunks that were left in the muffin cups into the mouths of my begging dogs. Yeah, that’s going to be fun to clean.
This is what the bottom of the eggs looked like after I removed them from the muffin pan and set them on a paper towel to cool and dry before freezing them. They are pretty funky looking, aren’t they? I don’t know what is up with the indentations on the bottom of some of them. Maybe an air pocket? A few look lopsided because that is where the rest of the egg was stuck to the muffin pan (and ended up in my dogs’ bellies).
Here is a picture of the tops of some of the baked eggs. I’ll be the first to admit that they don’t look very appetizing. In fact, they are downright ugly. But, the true test will be in the taste. Am I right?
After the eggs were cool and dry, I wrapped them individually in paper towels; placed them in gallon sized plastic freezer bags; wrote the date, contents and cooking instructions on the bags; and placed them in the freezer. NOTE: I found out the overcooked egg way that the correct cooking time for my microwave is 45 seconds, not 60 seconds as I wrote on the bags.
There are several different ways to wrap baked eggs for freezer storage. You can use foil, freezer paper, plastic wrap or paper towels — or a combination of any of those items — followed by placing them in plastic freezer bags. Or, you can skip the plastic freezer bags if you want. The method you choose will depend on your personal preference, how long you will be storing them and how you will be heating them before eating them (oven versus microwave). As I mentioned earlier, I decided to wrap mine individually in paper towels to make it easy for the kids and hubs to just pull one out of the freezer bag, pop it into the microwave and eat it on a toasted English muffin.
The true test of the success of these ugly frozen baked eggs is eating them. How well do they reheat in the microwave and, more important, how do they taste?? I had one for breakfast this morning. The prep process was super quick and uber easy: I dropped an English Muffin into the toaster, pulled a frozen baked egg out of the freezer bag and, while the English Muffin was toasting, reheated the egg in the microwave for 45 seconds. I then topped the bottom of the toasted English Muffin with a slice of Velveeta, then the egg, then the top of the muffin. This is how it looked.
So, how did it taste? I’ll let you decide. HINT: I did not share with the begging dogs…
Have you ever baked an egg? Did your eggs stick to the muffin pan? Were they as ugly as mine? I would love to hear your baked egg stories.
Oil or cooking spray
One dozen large eggs
1. Preheat oven to 350 degrees
2. Generously oil a muffin pan
3. Crack one egg into each cup of the muffin pan
4. Using a sharp knife, crack the yolks and mix with the egg whites
5. Season each egg with salt and pepper, to taste
6. Bake eggs for 10-15 minutes, checking regularly for doneness
7. When eggs are set, remove the muffin pan from the oven
8. Turn eggs onto a paper towel and allow to cool thoroughly
9. Wrap individual eggs with paper towels, freezer paper, foil or plastic wrap
10. Place individually wrapped eggs into a freezer bag and seal the bag
11. Store in the freezer
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