A couple things to know:
- Have a good muffin tin at your disposal. I don’t mind using metal tins, but for omelette muffins I prefer using a silicone pan like this one. They are easy to pop the muffins out of, and they are dishwasher safe.
- Allow the muffins to completely cool to room temp before freezing. If you don’t, you’re allowing excess water to freeze along with the egg and it can make for a soggier muffin when you reheat.
- Storage matters: these should be refrigerated for up to a week, and can be frozen for up to two months. If you’re freezing, I’d recommend wrapping them in Press n Seal first before putting them in baggies.
Now that you’ve got the basics, you’re ready to roll!