Results 1 to 9 of 9

Thread: Egg muffin recipe - cook the day of or night before? page

  1. #1
    sbhikes's Avatar
    sbhikes is offline Senior Member
    Join Date
    Nov 2011
    Location
    Santa Barbara
    Posts
    9,671

    Egg muffin recipe - cook the day of or night before?

    Primal Blueprint Expert Certification
    I have to bring breakfast for our group at work tomorrow. I plan to make the egg muffins in Mark's free cookbook. What is the opinion on making these the night before, storing in the fridge over night and nuking in the morning. Will they still be good? Or should I make them the morning of?
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 180 x 2. Current Deadlift: 230 x 2

  2. #2
    RennieVan's Avatar
    RennieVan is offline Member
    Join Date
    Feb 2011
    Location
    Pennsylvania
    Posts
    50
    When we made them they were awesome the next day too! Easy to reheat or very good cold. Enjoy!

  3. #3
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,821
    I find any egg muffin recipes refrigerate well. Let them cool properly before sealing the container so you don't get too much extra moisture, and if you decide to do bacon-wrapped ones, it can help to put a bit of paper towel in the bottom of the container. I find they reheat quite nicely, and it's certainly going to be easier to do them the night before than to get up extra early to make them that day.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  4. #4
    sbhikes's Avatar
    sbhikes is offline Senior Member
    Join Date
    Nov 2011
    Location
    Santa Barbara
    Posts
    9,671
    Thank you. Another question...line with paper muffin cups?
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 180 x 2. Current Deadlift: 230 x 2

  5. #5
    yodiewan's Avatar
    yodiewan is offline Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,380
    Quote Originally Posted by sbhikes View Post
    Thank you. Another question...line with paper muffin cups?
    YES! I tried making some egg muffins in a well-greased non-stick pan and they STILL stuck. The papers kept them from sticking to the pan the next time I cooked them, but the muffins still didn't come cleanly out of the papers. I have had much better success just cooking the mixture in a glass baking dish and cutting it into squares. Not as pretty, but much easier.
    Last edited by yodiewan; 02-23-2012 at 11:07 AM.

  6. #6
    sbhikes's Avatar
    sbhikes is offline Senior Member
    Join Date
    Nov 2011
    Location
    Santa Barbara
    Posts
    9,671
    Thank you so much. Maybe I will do the square pan. The muffins sounded so cute but if they can't get them out of the cups, sounds like a pain.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 180 x 2. Current Deadlift: 230 x 2

  7. #7
    yodiewan's Avatar
    yodiewan is offline Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,380
    Quote Originally Posted by sbhikes View Post
    Thank you so much. Maybe I will do the square pan. The muffins sounded so cute but if they can't get them out of the cups, sounds like a pain.
    Yeah. I mean other people might not have the same problems I had with sticking. I did use a different recipe, from Sarah Fragoso (Everday Paleo) that has zucchini, roasted red peppers, spinach, and sausage. Not sure if that had anything to do with it. Though her recipe also calls for using a muffin tin. Either people are doing something different from me, I just suck at baking, or they're lying about the things not sticking, haha.

  8. #8
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,821
    Hmmm, didn't know that about the paper cups. I use reusable silicone muffin cups to line the muffin tin, and the egg muffins pop out easily when they're done without the need to grease anything.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  9. #9
    yodiewan's Avatar
    yodiewan is offline Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,380
    That sounds like the way to do it, Owly. I will keep that in mind for future reference.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •