Long story short I found my self in excess of over two dozen Eggs. I made a batch of egg muffins with fresh green bell peppers, onions, cottage cheese and sweet Italian sausage(I browned the sausage first in olive oil.) I greased up a muffin tin and filled each cup about 3/4 to give them room to rise.
While they have come out tasting delicious and fully cooked, they have a “spongy” texture with lots of air bubbles, that I find texturally very unappealing.
Can anyone tell me, Is this normal? Could I have dune something different to avoid this texture?
by EquivalentLeg7616
4 Comments
Do you blend your eggs & cottage cheese or just mix?
My step mom uses almond flour. All same ingredients but no cottage cheese. Not sure if it will help but hers come out super biscuity.
I would highly recommend using a silicone muffin pan the outcome is so much better. From the look of the picture it look like you used too much cottage cheese and it was not blended into your eggs properly (the browning and visible white specs ). What was the eggs to cottage cheese ratio? You only need about 1/4 cup for 4-5 eggs . Secondly draining off any excess oil from sausage could help or maybe use a very small amount just enough to coat the pan .
What’s the fridge life for these? Can you freeze them?