Can you share this recipe?

Here ya' go, Eld.

https://www.youtube.com/watch?v=38iJvgpn--E

KSWL mentioned these in the brunch thread 2 days ago...

I’ve been making some variation of these for a few years- different cheeses, fillings, etc. My one tip is to use a silicone cupcake tray or cupcake liners. Otherwise, you really have to grease the pan to prevent sticking. They reheat well in the microwave in about 30 to 45 seconds.

These have been a staple at my house for many years. There are so many variations that I don't get tired of them. I like to grab a couple to eat on the way to the fitness center, then have my daily "sludgy" when I get home.

I have made them without a recipe for years, but in mine I kept doing more and more spinach and less and less cheese and cream, and TBH... they just were not very good. KSWL has vouched for this recipe so I trust the proportions are good.

I found that video mesmerizing! 😂

I have made them beforehand but only earlier the same day, and warmed up later in a steamer. I’ve not frozen them or left them inthe fridge for more than an hour or so, That’s something I would definitely try beforehand.

(AlsoMtn, I don’t know if you ever saw my reply about the yoghurt bar—- I thought a savory pastry with frozen puff, cheese and spinach, maybe some with crumbled sausage, would be good in addition to sweet muffins and the yoghurts. )

I don't have a toaster oven. Same temp and time in a big oven?

I’m going to make them i going to make them in a regular oven because I don’t have a toaster oven either. I’ll let you know but I’m not making it till Friday. : )

Yes, KSWL, I did see that thank you. I do think a savory counterpoint is a good idea, but want to avoid crust, so the egg cups will be perfect. To make it more autumnal, I am roasting apples and pears to serve w yogurt, honey, maple syrup, nuts, etc.

I see you tried to dictate that, Mtn, it happens every time on my iphone. I don’t have a toaster oven and just use my regular one. Also I use a muffin tin and spray the insides with Pam. I would probably use a silicone mold if I had one but I’ve never wanted or needed one.

It's the oven temp not the oven size that matters. Isn’t it?

I don’t know what makes the difference as I’ve never owned or used a toaster oven. I use 350 degrees with the fan / convection. Every oven is a little different, but generally if you use the fan you decrease the temperature by 25 degrees.

IDK, never had one. But I have heard some argue that the heat radiating off the walls of the toaster oven so close to the food, can hasten cooking times.

I don't own any silicone either. But Maddie says I have to so I just ordered this:

“But Maddie says I have to so I just ordered this:”

Well that just scared me, the only silicone cooking product (a gift, cakepan) I ever tried smelled bad. A stink that wouldn’t go away after washing and airing. It became a beach toy. The other Maddie had better luck then me, hope your pan set is aroma free.

Hmm, I will look out for it and be sure to blame the right Maddie. 😜

I have local maple syrup, and the pears and apples will be cooked in dollop of (also local) apple cider, butter and brown sugar. I do like maple syrup in my yogurt but will let people choose.

While not the same thing, I heat my sous vide egg bites in the microwave. Mine are made in 4 oz Mason jars, so that leads me to believe they are 4 oz each 😉. 30 seconds works when I am only re-heating one. If you are re-heating multiples, you will need longer, but not much longer. You don’t want to toughen the egg. Mine keep in the fridge in an airtight container for about 4 days, I make them 4 at a time and eat one each day.

I have made them using non bleached muffin cup liners in a muffin tin as well as a heart shaped silicone pan. My first foray into silicone pan was baking dog biscuits and they were so easy to release that I picked up the heart shaped at Home Goods.

lol, mtn. Late posting, but back from a trip and catching up. Those silicone cupcake pans are my only silicone and dedicated to egg muffins. I still VERY lightly coat with cooking spray. But, after sacrifying two muffin pans to egg muffins- due to clean-up-- I gave up and gave in to silicone muffin pans. Love 'em for that!