I like the simplicity of this idea. This fit the bill for what I wanted: easy to make quickly, the kids will eat it willingly, provides protein, easy for the kids to get it themselves out of the fridge. I've made it a couple times and have just used either ham or bacon, with cheddar cheese. I will try adding baking soda next time for more lightness, and will probably make it a bit more like a quiche by subtracting eggs and adding cream (a crustless quiche). Also, be sure to not let the muffins sit in the pan very long after removing from the oven; take them out of the pan as soon as you can so they don't over cook from the heat of the pan.
These stick to the liners if I use liners, and stick to the pan if I don't. Heck to clean up. I vaguely recall learning somewhere that protein will stick to a pan if it's not hot enough when the food is added to the pan - something about if the food congeals quickly upon contact then it cannot adhere to the surface. So I think next time I'm going to try and grease the tins then heat the muffin tin in the oven while I prepare the ingredients, then add the egg mixture quickly and put it back in the oven. Failing that, I will cook it in a rectangular/square glass casserole dish and cut it up afterwards into squares.
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I like the simplicity of this idea. This fit the bill for what I wanted: easy to make...