Reddit reviews Silicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large, Professional Use, Plus Muffin Recipe Ebook

Sautéed spinach with goat cheese and cherry tomatoes has been my recent go to side and had to bring it in easy breakfast form.

Need: Texas size muffin molds I see a 5% off coupon on Amazon for these

• 2 whole eggs
  
  
• 4 egg whites
  
  
• 85g baby spinach, roughly chopped
  
  
• 100g grape tomatoes, halved
  
  
• 1oz goat cheese
  
  
• Salt/pepper/herbs to taste
  
  Pre-heat oven to 350F
  Whisk eggs, then throw in all ingredients except tomatoes and stir to combine.
  Divide between muffin molds and top each with tomato halves facing inside up
  Place silicone molds on a sheet pan (or even double pan so bottom doesn’t brown) and bake for 25-30min. Whites will look opaque and won’t be runny.
  

This doesn't have to do with the box problem, but one thing to consider is that the liners may be avoidable with silicone muffin pans. Not sure whether that is a no-no or not for the quality muffin business, but mine come out perfectly tasty & well shaped with it. :)

​

Again, not sure whether there is a reason this wouldn't work on a larger scale or not.

https://www.amazon.com/Silicone-Designs-MCUP6-2X-Muffin-Pan/dp/B00KDPLKS8

Depending on what you made your stock with there's going to be fat and there's going to be gelatin. The fat is the white stuff on top called schmaltz when it's bird fat. You can skim that off the top and either freeze it for use later or just throw it out (not in the sink!), I won't judge.

After it's been in the fridge for several hours, again depending on what chicken parts you made the stock with, the stock will quite literally turn to gelatin, as in there will be no liquid, just gelatin. If that happens that's totally fine; it will return to liquid form when heated.

Once semi-cooled, say cool enough you could comfortably leave your hand in there, you could just freeze it. I use these exact silicone muffin molds. They rock. They're almost exactly 1/2c each. Place them in your freezer, ladle in the stock, then come back a few hours later, remove them and toss them in ziploc freezer bags. Then when you need stock you simply grab 2 of those hunks per cup needed. Should last for several months.

As long as I'm typing a book here, also make sure you don't put a large quantity of hot stock immediately into the fridge or freezer. It will raise the temp of your fridge to unsafe levels for the other food in there. It's totally fine to let it stay out for a couple hours. Remember that the larger the exposed area of liquid you have the faster it cools.

You could also use an oversized muffin tin. Either line them with parchment paper or lightly grease (or if you can find a silicone one no need for that), ladle in your food, stick the tin in the freezer, and when it's frozen pop them out into your container of choice.

1. That pot is definitely not oven safe: Teflon cannot take high heat and will release toxins, and that handle will melt, plus it's the wrong shape for frittatas. Reco: for $20 you can purchase a Copper Chef 10 Inch Round Frying Pan - Skillet with Ceramic Non Stick Coating.
   
   
2. Best technique I have found is here: https://www.latimes.com/food/la-fo-calcook-20100909-story.html
   
   
3. Or for $17 just order this 2 pack of silicone muffin cups and search r/Ketorecipes for "egg cups". When using silicone cups you want to place them on a cookie sheet before filling and placing in oven as silicone is super flexible. https://www.amazon.com/Silicone-Designs-MCUP6-2X-Muffin-Pan/dp/B00KDPLKS8/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1549039686&sr=1-1-spons&keywords=silicone+texas+muffin+pan&psc=1

edit: some preprep may help
I have deep silicone muffin tins that I make egg "muffins" in, basically anything that you normally throw in an omelet (or you can mix it up for each muffin) bake until cooked through. Nuked for 40 secs to 1 minute out of the fridge


This is good for about 2.5 eggs per muffin.