Reddit mentions: The best muffin & cupcake pans

Mischief Managed! =D (All of this is seriously making me so giddy!)

1. I know alcohol is banned on RAOA campus, but Butterbeer isn't! Now I don't have to traipse all the way to Rogsmead Village to get my hands on this delicious stuff. I can simply enjoy it by the comfort of my common room fire while I diligently study for my classes. =)
   
   
2. The riddle, without its "hair," is simply a stick. And what is a stick but a weapon for self defense, really? You know what else is great for self defense? Pepper spray. Pepper spray is great for self defense, especially when you're walking around the dark RAOA castle and grounds at night. I mean, the attackers will be expecting a defense spell, but they won't be expecting pepper spray to the eyeballs!
   
   
3. Technically, not the answer, but some think that it is. I sorta think it is. I mean it sits on the same place, serves the same function. I especially love this one- I mean, look at the beautiful color! Perfect for keeping me warm on those chilly winter days at the RAOA castle (on off-uniform days of course ;D ).
   
   
4. Well, according to my school supply list for RAOA School, I'm supposed to have these two items. Luckily for me, they come in a two-for-one price pack, which is great for us students! This is essentially the riddle, as well, so yes, boring, but it's required! ;D
   
   
5. The riddle is, at its essence, a place to store and sometimes transport things. Currently, I am lacking a place to store and transport cupcakes. I'm getting more serious regarding my baking, and I hate it when my cute little cupcakes that I worked so hard on get ruined on the way to my birthday pal's common room. =( This special case would be amazing for storing, transporting, and delivering my nummy cupcakes around the RAOA castle!
   
   
6. The riddle is related to superheroes, yes? Well one of my favorite superheroes is Chell from Portal. She's not a superhero, you say? Well, I beg to differ? I mean seriously, just look at all she went through and what she accomplished. She's a superhero to me, anyway. It would be amazing to wear her super awesome long fall socks underneath my uniform robes! Not only are they just plain awesome, but they'll keep my feet warm around the drafty RAOA castle. =)
   
   
   And again, thank you sooooo much for this! I'm so excited about all this Potterness!

The oven ones were ok. As in, I wouldn't purchase them but they worked over no treat at all. Some did crust over and I had issues cutting the wet food up but about 70% were useable.

I would definitely recommend parchment paper or foil because they stick like crazy (as they are a GI friendly treat you can't really use oil). Also cut them sort of bottle cap size and space them out well. Also, put the wet food in the fridge before for easier cutting.

I mean, I did look into silicone bakeware in case I had to make them longer term, so if it isn't an occasional thing, that might help (you can even use silicone in the microwave). They also have cute paw and bone shaped molds though a mini muffin pan would probably work best. Luckily, the GI issues for my pup were easily sorted but if they come back I would invest in the mold.

Thanks! After deciding on the meal plan for the week, it took about 2-3 hours. It was mostly just waiting for bacon + sweet potato + green beans + ribs + eggs to cook in the oven (I love being lazy and mass-cooking in the oven :D ) and letting the jambalaya simmer. Assembly + packing in tupperware was the quickest part. : )

The breakfast sandwiches are the best thing ever though! See here for stats ... I found a muffin top pan and discovered that they're literally the perfect size to crack a large egg into. (Works great with ground meat patties too!!!) This is the one I have and it holds 2.5oz per cavity. Spray some oil on each cavity, crack a bunch of eggs into the cavities, add spices/herbs and bake 'em for like 10 min at 350F. They come out in perfectly round little egg patties and make sammich assembly super easy. I like to baggie them up, toss them in the freezer, and move one to the fridge the night before eating. In the morning I'll toss it into the toaster oven and go : )

Hehehehe sorry I just wrote you a novel about breakfast sandwiches :(

sure thing! here it is:

i know exactly what you mean! sorry for the formatting (mobile 😬)
here’s what worked for me:

peanut buttter mixture

1 cup confectioners sugar (sometimes it’s called powdered sugar)

1 cup peanut butter (i like to give it 15 seconds or so in the microwave just to soften it up)

2 Tbs of crushed graham crackers (you can also use similar plain cookies like nilla wafers or even cereal like cap’n crunch)

1/4 to 1/2 a stick of softened cannabutter (up to 113g)


chocolate coating

1 - 2 cups of semi sweet chocolate


how to assemble

melt half your chocolate

>by either using the double boiler method or placing it in a heat safe bowl and microwaving it in bursts of 15 seconds (you can go up to 30 seconds, but the extra time gradually heating the chocolate will make it much more stable and reduce the possibility of it burning)
here’s a video about it.

>>i like to add a tsp or so of distillate or cannabis infused oil into my chocolate before melting for a little added joy (this needs to be done right at the beginning before microwaving to avoid separation of the chocolate)


coat your tins with a tsp of your chocolate
>i used this pan,but you can use aluminum muffin cups too or whatever silicone mold you prefer.

>>make sure to coat the sides all the way up to the rim (try not to go over it or you’ll have a little chocolate tail!)
get in there and use your finger or a brush (if you fancy)

stick your chocolate shells in the freezer for 15 min and prepare your peanut butter filling.

>soften your peanut butter in the microwave (15 seconds) and give it a good mix.
add all other ingredients and mix well.

>>the consistency should be like playdough. you should be able to form loose balls.


here’s where you’re going to have to wing it (or, if you’re making these for patients, this is where you’ll whip out your kitchen scale to weigh precise peanut butter globs).

remove your chocolate shells from the freezer and add your peanut butter balls to the center.

> you’ll know your chocolate is set once you touch it lightly. if it’s hardened, you’re good to go! if not, don’t despair, give it a few more minutes in the freezer.

place chocolate shells filled with peanut butter back into the freezer for another 15 min.

melt the remainder of your chocolate

>pour the rest of your chocolate using a tsp over the top of your cups once they’re out of the freezer.

>>when they’re all covered, give them a very gentle shake (no tapping!). get those suckers back in the freezer for another 15 min.

pop them out of their molds and store for up to 2 weeks in the fridge.

you can wrap them in cool foil like these

I would highly recommend Ateco as a brand to focus on. I have been using my Ateco stuff for years and have yet to replace anything from them.

I would personally avoid Wilton like the plague but I know a lot of people love the brand. I find most of their stuff to be too cheap and flimsy however. With that said, the first thing I ever got was a cake decorating kit by Wilton. I used it a bit and then switched to all Ateco all the time.

As far as stuff I would recommend here you go.

Chicago Metallic Cookie Sheet

Chicago Metallic Muffin Pan

Ateco 10 piece star tip set

Ateco 10 piece plain tip set

Ateco 55 piece decorator set

Ateco 12 piece gel color set

Fat Daddio's 6x4 cake pan (this is perfect for smaller cakes, I use it when making cakes for the missus and myself)

And then of course there is the expensive stuff like a mixer and all of that.

Hope that helps. Also, sorry about the Canadian links, I have some of that on my wishlist so it was easy to get the links that way.

I was going to link you to the recipe, but it seems like the site is having issues. It’s from a site called Will Cook for Friends. But I’ll give you the gist of it because I don’t follow it exactly.

12 eggs

1/2 cup of heavy cream

1/4 cup of milk


I add the following:
Pound of cooked sausage.
Maybe a cup of chopped broccoli.
Chopped peppers and onions (I use the frozen stir fry stuff, cooked and run through the food processor then drained of all the juice.)
Sometimes I add spinach.
Little bit of salt and pepper.

Preheat oven to 375.
Cook for about 20-25 minutes.

I use these muffin trays: 2 Pack - DecoBros 12-Cup Silicone Muffin Cupcake Baking Pan Mold, Cup:2.7oz. (Set of 2, Orange/Red) https://www.amazon.com/dp/B00NNCF2SW/ref=cm_sw_r_cp_api_TVgIAbMSBX4N4

Once they’re cooked, I freeze them on a cookie sheet. Once they’re frozen solid, I put them in a big ziplock bag and have two for breakfast most mornings. Takes 90 seconds in the microwave and they’re a good breakfast.

I like this because you can use whatever you like. Want mushrooms? Throw them in. Cheese? Have at it. Fresh herbs? Go wild.

I wish I had found these when I was pregnant with my second because I also had gestational diabetes. I basically had peanut butter toast for breakfast almost every day for like three months, and these would have been a much better alternative.

my wife also love to bake, and i'd like to eat some small cupcakes. She will make some big cakes, but only for birthday. So i think you can try some different cake molds, not expensive, and fun.
And i think a good mixer is a must, it's not cheap, but a good one is very worthy.
recommending the heart shape mold, my kid also love the heart shape.
https://www.amazon.com/LAVAVIDA-Silicone-Resuable-Nonstick-Standard/dp/B01NCOPY5T/ref=sr_1_8?ie=UTF8&qid=1511250597&sr=8-8&keywords=lavavida

Many years ago (never mind how many, just...many) I spent my junior year of college in London. I had never been farther out of the US than Tijuana, so this was all very new and wondrous for me.

As the holidays got nearer, I somehow got it into my head that I wanted to go to Wales. All the other Americans at my college were either going home, or headed to Spain or Greece or somewhere else warm. Nobody but me thought Wales was a sensible idea in December, so I said, well, then I'll go by myself--certain that I'd eventually talk someone into coming along. But I never did, so when classes let out I set off on my own--another first for me. I spent ten days tramping around the boondocks of northern and central Wales, in the snow, visiting 600-year-old castles (spending a night in one of them), watching Welsh-language TV with the family who ran one B&B, riding an old steam train from a slate mining village down to the coast, seeing a perfectly silly Christmas pantomime and jeering the villain along with the local kids, learning about Welsh nationalism and Cymdeithas yr Iaith (the Welsh Language Society, who aren't as mild-mannered as that name suggests) from a man I met waiting for a train, eating new and exotic things like black pudding and bara brith and beef Stroganoff served with chips, and meeting some of the kindest people in the world. At one of the B&Bs, the lady started out by telling me that she couldn't offer me meals (which I hadn't expected, anyway), and then every night she'd call me down and say that she'd made a little too much food for her husband, and hand me a heaping plate. And one afternoon, I came in to find her making these tiny mincemeat tarts. She told me that they were a Christmas tradition--and for every tart you ate at Christmas, you'd have a month without tears in the new year. I think she fed me enough tarts to get me most of the way through the next year, tear-free.

I didn't get her recipe, but I've made my own mincemeat tarts since then, and I've come reasonably close. I've found that I still have a few tears in the months after, but that just means I need to keep perfecting the recipe, right? I'll confess: I don't make the mincemeat, I buy it from a local butcher who makes their own. But here is my recipe for the pastry (which I make in a pan like this):

Sweet Shortcrust Pastry for Mince Tarts

2 cup plain flour

1/4 tsp. salt

5.3 ounces butter, chilled

1/2 cup sugar

2 egg yolks

5 tsp. cold water (or more, as needed)

2 tsp. lemon juice

Sift flour and salt and cut in butter until the mixture resembles fine breadcrumbs. Add sugar, egg yolk, water and lemon juice and mix to a stiff dough.

Shape into a log and refrigerate for 2 hours or more for easier handling.

Spray the tart pan with nonstick spray. Divide dough into 12 portions. Make one smaller and one larger ball from each portion. Smash each flat on waxed paper with meat pounder. Press the big pieces into the tart pan.

Add spoonfuls of mincemeat into each base. Top with smaller discs of pastry and press with a fork around the edges to seal. Decorate with extra pastry if desired, then bake directly on a baking stone at 350º F. for 25-30 minutes or until lightly browned.

Makes 12 tarts.


I don't know if your grandmother ever heard the same story about the tear-free months, but I'm thinking she might remember tarts like these!

Preheat the oven to 180C/350F. To prepare the baking tin, spray non-stick baking spray into the pan so the sweetrolls will come out easily. Do not overspray.

In a large bowl cream the butter, sugar, vanilla extract and maple syrup together until pale and creamy. Add the eggs one and a time and mix well.

Sift in the self-raising flour and cinnamon then add the milk and stir gently until a smooth batter forms.

Fill the prepared muffin tray with the batter, filling each well nearly to the top and place in the pre-heated oven for 25-30 minutes or until golden brown (a skewer inserted should come out clean when cooked thoroughly). Set aside and allow to cool completely while you prepare the frosting.

For the Sweet Rolls:
180g / 1 Cup Butter (Room Temperature)
175g / ¾ Cup White Caster Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup
2 Eggs (Room Temperature)
250g / 2 Cups Self-Raising Flour [MEASURE 250g ON A SCALE]
2 Teaspoons Ground Cinnamon
125ml / ½ Cup Milk

For the Frosting:
200g / 1 Cup Cream Cheese
55g / ¼ Cup Butter
1 Teaspoon Vanilla Extract
125g / 1 Cup Icing/Confectioners Sugar

Remove the rolls from the tin and let cool completely, about 1 hour.

•Carefully slice the puffy top off . Turn the cake upside down so that the cut top is now the bottom.

Cut a small hole in the top of the cake that’s about 1cm deep and 1cm across.

Dip roll into glaze once, remove, wait 10 minutes, then dip a second time. Let sit for a minute.

•Enjoy your sweetrolls!


Link for pan (you must use this one, no other pans work for this recipe):

Wilton Giant Cupcake Pan, 6-Cup... https://www.amazon.com/dp/B000NBQFUU?ref=ppx_pop_mob_ap_share

Definitely get a crockpot. We routinely make pot's of chili on the weekend or cuts of meat to use for lunches during the week. Also my food processor has become one the most used items in my kitchen...lol.

Something else I recommend are whoopi pans I use these routinely with my basic bread recipe.

By basic bread I mean it can easily be altered to be used in different ways. I've added Parmesan and garlic to make it a garlic bread, I've added vanilla and cinnamon to make it more like a pancake.

• 3 large eggs
  
• 1 tsp baking powder
  
• 1 tsp psyllium husk powder
  
• 6 tbsp golden flax meal
  
• 1 tbsp heavy cream
  
• pinch of salt
  
  Directions
  
  

1. Preheat your oven to 350.
   
2. Spray an Oopsie roll pan (muffin top pan) with cooking spray
   
3. Scoop evently into Oopsie roll pan.
   
4. Bake for 10 minutes and press one bun with your finger, if it is firm, they are ready to go!
   
   The whoopi pans make them the perfect size for sandwhiches or hamburgers.
   
   Anyway I hope this helps :)
   
   

Kind of surprised that mini-cupcakes haven't been mentioned yet. Have them give you two or three of their favorite cake flavors or combinations and work with that. A couple mini muffin tins can get 50-ish done at once and whatever frostings or toppings you choose can go a long way on the little suckers. You can get endlessly creative with not only the design on the cupcakes themselves, but also on how you lay them out at the wedding.

Plus, they are easy to serve, as it is just grab and go, and well dressed guests can eat them easily without having to worry about spilling anything. Plan for 3 mini cupcakes per person.

Get something like this, order a couple of them, and you can make plenty of cupcakes.

Thanks to u/cheeseisthenewbread (perfect username) for the easy bun recipe.

• 1 cup of shredded mozzarella
  
• 1/2 cup of grated parmesean (the powdered kind)
  
• 1 egg
  
  Mix all ingredients together and separate into 2 or 4 parts depending on how big and thick you want them (this is two parts--makes big thick buns). Press into a muffin top pan (I used this one) or form into buns and bake on a parchment covered cookie sheet at 350° for 15-25 mins (exact time is dependent on bun size...these big ones took 25).
  
  Burgers are my favorite food. So glad to have an easy bun recipe!

Sure!

Egg White Bites

Yield: 48 each small bites

Ingredients:

Olive Oil--------2 - 3 oz

Mushrooms--12 each

Onion-----------1 each

Bell Pepper---1 each

Zucchini-------2 each

Spinach--------1 bunch

Egg Whites----2 cups

Salt and Pepper

===========================

Method:

Slice vegetables, rough chop spinach

Coat a pan with olive oil (I used roughly 2 - 3 oz)

Heat till shimmery

Add mushrooms, then onions, then bell peppers, then zucchini, and finally spinach.

Cook down between each addition

Fill silicon muffin moulds (I use these) with veggie mixture

Fill with egg whites (I used carton pasteurized whites, they're easier to pour)

Season with Salt and Pepper

Bake 350ºF for apx 20 minutes or until set

Let cool, pop out of moulds, and freeze

============================

To serve:

Microwave till warmed through, serve with salsa

*Note: After reheating from frozen there is some water that comes out. Nothing to worry about!

**Note: You can also add cheese or meat to this recipe! Just add it in to the cups before adding your egg whites! :)

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.

• Muffin Top Pan. I use mine often to make almond buns or flax buns.
  
  
• a meat thermometer
  
  
• Cheesecloth. super cheap and it's great to wring out as much excess liquid as possible from things like thawed frozen spinach.
  
  
• Splatter Screen

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

These fellow edge loving truth knowers need to know about the truth that is the all edges brownie pan.

Wilton 2105-0693 12-Cavity Nonstick Square Treat Cake Pan https://www.amazon.com/dp/B0075O0BJ4/ref=cm_sw_r_cp_api_i3MEAbH40MVD7

The recipe I use is:

• 90g (1.5 servings) Chocolate Peanut Butter Keto Chow (300 calories)
  
• 25g Body Fortress Chocolate Protein Powder (Walmart brand) (100 cal)
  
• 14g Equate Fiber Powder (60 cal)
  
• 25g Hershey's Unsweetened Cocoa Powder (50 cal)
  
• 4 eggs (300 cal)
  
• 60g Heavy Cream (200 cal)
  
• 28g (1/4 stick) melted Unsalted Butter -OR- 66.6 Cream Cheese -OR- 60g more Heavy Cream (200 calories for any of the 3). (I've been experimenting but somehow can't tell any difference in taste.)
  
• Total = 1210 calories for 12 muffins (not including walnuts yet)
  
• Add 325g water and blend in Nutribullet.
  
• Spray pan with non-stick butter spray (I use this one), pour 65g in each brownie mold, add 5g of lightly hand-crushed walnuts to each (25 cal), bake for 20 min at 350, take out, let cool, and voila! Each brownie is roughly 125 calories and absolutely delicious!

Meals that are more liquidy like soup can be frozen in a silicone muffin tins then bagged for easy portions. I use this one and it works great
https://www.amazon.com/dp/B00NP8M67Y/ref=cm_sw_r_cp_apa_i_2VXsDbM5BPYTX

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

A non-stick muffin pan would work. There are a couple that are designed to make muffin tops only which seem to be just the right size.

Here's a high end Chicago Metallic Non-Stick Pan but I'm sure there's cheaper ones.

However I'm usually of the opinion that it's better to spend a little extra for something you use a lot.

Who cares if it's okay, it's the most delicious part. OP should invest in one of these: http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Saves everyone time, effort, and ingredients.

This muffin pan is $13, Lucky 13 thanks for the contest :)

SO good. I bought this pan to make my own "egg mcmuffins" and I end up eating the egg white patties in a lot of other things. Yay for making egg whites more appealing!

You're probably looking at about half a stick of butter in that photo. I used half of this recipe (except I used honey instead of maple syrup, as it was a traditional Viking sweetener) to make two, so that should give you a good idea.

However, you don't need to use that recipe! If you're looking to make something that resembles a sweetroll, find your favorite (healthy?) muffin recipe, bake it in this thing, and top it off with a frosting or icing of your choice.

Buy a silicone muffin mold. Put a piece of bacon wrapped inside each hole and then crack an egg in there. Cook it on 400 for like 28 minutes.

You have 12 eggs and 12 pieces of bacon. Eat 2 per meal. You got 6 meals. And it’s easy.

Keliwa 12 Cup Silicone Muffin - Cupcake Baking Pan / Non - Stick Silicone Mold / Dishwasher - Microwave Safe https://www.amazon.com/dp/B00NP8M67Y/ref=cm_sw_r_cp_api_i_WbJcBbNR2PPZ9

mini muffins!!!

thanks for hosting a contest!!! hope your weekends going swell.

I do the same! But if you wanna save some time on the eggs, I cannot recommend whoopie/muffin top pans enough. They're the perfect size! Just pop an egg in each spot (sometimes I add an extra yolk too), and stick it in the oven at 350 for about 10 minutes.

I have found a muffin top pan makes the perfect size egg for sandwiches. I crack an egg in there and break the yolk, or scramble it or whatever. Then bake in a 350 oven until set.

Chicago Metallic Professional Non-Stick Muffin Top Pan, 15.75-Inch-by-11-Inch
https://www.amazon.com/dp/B003YKGRBY/ref=cm_sw_r_cp_api_i_eY1mDbMRTG1NN

I use a large "muffin top" pan...it helps keep them consistent... they bake better that way.
https://www.amazon.com/d/Muffin-Cupcake-Pans/Chicago-Metallic-Professional-Non-Stick-15-75-Inch/B003YKGRBY

I use muffin top pans for hamburger buns and they work great.

I'm new here!

I think I'm pretty darn awesome because I'm a mom. My daughter Ellie will be one in 9 days. I mean cone on it is almost mothers day! I know there are lots of moms on the board, but hey I also have to teach 10 3rd graders daily!

Here are my links one is for me one is for Ellie:
Mine: http://www.amazon.com/gp/aw/d/B00091PNE8/ref=aw_ls_1_3?colid=TDXN21I5UL4E&coliid=I2T1AIIYZFLS3C

Ellie:
http://www.amazon.com/gp/aw/d/B0013FSWT2/ref=aw_ls__2?colid=ATMZ4MI24HSX&coliid=I2RCUO9Y6XD00I

I got this yesterday to cook egg whites in for breakfast sandwiches! It's awesome!

Does anyone have suggestions or recipes for how else I could use it?

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

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.

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.
  

I love making these so I invested in a silicone muffin tin.

Similar to ice tray idea is this. Silicon Mini Muffin Pan. Great for making and popping out fat bombs en mass.

silicon muffin top mold like this. You can fold or cut to fit instant pot

This pan looks like it would do the job well and is fairly cheap.

https://www.amazon.com/gp/aw/d/B00CNVBCLK/ref=mp_s_a_1_5?ie=UTF8&qid=1495118386&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=egg+muffin&dpPl=1&dpID=514WCCYh9lL&ref=plSrch

unicorn!

This baking pan is really awesome and I need it for our low carb treats I make.

Seconded, I've been making these every week. No need for specific recipes. Toss in absolutely any meats (cooked), veggies, cheeses and spices you like. Adding some heavy cream to your egg mixture makes them more fluffy. When they're done, I turn off the oven and leave them in an extra 5 min to firm up. If you pull them out immediately, they can lie a bit flat.

Also, this muffin thing on amazon is amazing for these. No oil needed and they never stick.

Splurge on some silicone baking liners to keep stuff separate/dry. Looks like this mix of food would do fine touching though.

I ended up ordering these. Thanks!
https://smile.amazon.com/gp/product/B074Z47M4N/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Wilton Premium Nonstick Muffin Top Pan, 12-Cavity https://www.amazon.com/dp/B005NWTQ3W/ref=cm_sw_r_cp_api_PWMbzbQT7112K

Fill just below the top

How about a giant cupcake pan. The reviews put each cup at about 3x3 inches, which with the muffin top should be very close to your goal. The picture from this review shows a similar shape to your pictures (IMO).

There are muffin top tins!

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Or search for other muffin top or whoopie pie pans.

Right, like Lippman tried, but of course it doesn't work right.

I use a muffin top pan to get them like that.

I was doing them in ramekins but was frustrated by the small size. These fit one egg mixed with milk in each spot and are almost exactly the size of the muffins.

Side note: when I used nonstick spray on the pan, the eggs ended up bubbly. I used butter on the pans where the eggs came out nice and smooth on top.

Pan link for the lazy: https://www.amazon.com/dp/B003YKGRBY/

I use this pan for a similar recipe - https://www.amazon.com/Metallic-Professional-Non-Stick-15-75-Inch-11-Inch/dp/B003YKGRBY/ref=sr_1_4?ie=UTF8&qid=1497497779&sr=8-4&keywords=muffin+top+pan

It always spreads a bit in my experience.

can buy her this

Silicone cupcake cups

http://www.amazon.com/Bakers-Secret-116424001-Basics-Nonstick/dp/B00091PNE8/ref=sr_1_3?ie=UTF8&qid=1335409875&sr=8-3

There's a pan to make muffins with a much larger top-to-rest ratio, though that's not really what you asked.

Amazon! Just silicone baking cups.

I bought two of these.

Since we're just posting random stuff: https://www.amazon.com/dp/B00NP8M67Y/ref=cm_sw_r_cp_apa_i_Rr.TCbR2SW9FV

i've requested tri tip, twice baked potatoes, and sauteed zucchini/onions/mushrooms/tomatoes as my birthday dinner from my parents. plus chocolate cake with peanut butter frosting. i can barely wait! muffin pan

I'll just leave this right here: http://www.amazon.com/gp/product/B0075O0BJ4/ref=pd_lpo_sbs_dp_ps_2?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B007PC4E62&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=12D9D969PXJSAG6FEQQE

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.

You’re doing it wrong.

Wilton Premium Nonstick Muffin Top Pan, 12-Cavity https://www.amazon.com/dp/B005NWTQ3W/ref=cm_sw_r_cp_api_i_eSi-AbSFJHB8W

I'm using a muffin top pan (sometimes called a whoopee pan).

I am greasing the pan by spraying olive oil then spreading with a paper towel but it still sticks. Perhaps the wrong kind of oil?