Anonymous wrote:Don't over mix the eggs. Add dairy (milk or cream).

I don’t think overmixing is an issue at all. A lot of recipes like this use a blender.

The Instant Pot does this well.

https://www.simplyrecipes.com/recipes/how_to_make_pressure_cooker_egg_bites/

I've been making egg cups with my sous vide for a couple of years. This is the basic egg and cheese recipe, very easy to add things like bacon and ham:
https://fitfoodiefinds.com/cheesy-sous-vide-egg-bites/

Don't over mix the eggs. Add dairy (milk or cream).

Get a small non stick pan. It makes less than a couple minutes to scramble and egg and add some shredded cheese

I had the same spongy problem. Then I added cream and cheese. Problem solved.

Instead of making them ahead of time, make singles in the microwave each day.

Crack 2 eggs into a mug or ramekin.
Add a splash (2 tbsp) of milk
Whisk.
Cook 1 minute on high.
Stir. Add your diced veggies/meat.
Cook 1 minute on high.
Top with cheese if you like.
Let stand for 1 minute.
Eat.

The only way around this is to make hard boiled eggs. Every other type of eggs does not taste good reheated.

Starbucks has a good texture because they're steamed / sous vide. I think if you want a fluffy texture via oven, add milk or cream when mixing, low temperature, and use a water bath to steam up the oven -- otherwise eggs tend to dry out in the oven, hence rubbery.

https://www.onceuponachef.com/recipes/bacon-gruyere-egg-bites.html

I am not a morning person and have started snacking too much at work because I dont eat breakfast. I tried making egg cups/muffins (scrambled egg, some sausage, onion, bit of cheese) and baking them but they end up oddly spongy and even a bit rubbery if I reheat the next day. Anyone have any tips on how to have these things end up with a more appetizing texture? Or a recipe you use that you think tastes good even heated up a few days later?