Egg muffins destroying all my pans

I just use an olive oil cooking spray & non stock pans and I've never had any issues at all

I have never had issues with that I'm italian and make a lot of frittatas, maybe you are using way to high heat my eggs rarely stick to my pans

maybe you could try silicone liners instead of paper ones?

I have two suggestions for you. If you can't buy new pans at this time, try soaking the pans with a dryer sheet in them before you wash them. Works wonders.

Second suggestion is, if you can buy new pans get the ones that are nonstick CERAMIC coated. I bought a couple of those a few years ago and they are the best nonstick pans I have ever used. You do still have to use some oil/grease but not nearly as much and clean up is a breeze. Occasionally PAM cooking spray can cook on if the heat is too high but a Mr. Clean magic eraser takes care of that in a jiffy.

I've made egg muffins (mini frittatas for the fancy) a few times before and love how simple and easy it is. But they keep destroying my pans! I've greased them, used liners (huge fail), tried DIFFERENT greasing methods and I can't get these damn pans clean.

How do you all do it? I've soaked them for days, tried different brushes etc. No dice.

Instead of a muffin tin (hard to clean anyway) - just use a square baking pan and cut into squares. You can get a metal spatula in there.

Non-stick coatings get really worn down with high heat, and (bread type) muffins are typically high heat items.

I use a non-stick dark pie pan instead of the muffin tins with olive oil cooking spray. Usually I find that stuff sticks if you use too high of heat, cook it too long or don't cook them long enough(so no crust forms). Occasionally a little bit will stick to the pie pan but comes right off using the spatula.

Have you tried the silicon muffin tins if you are determined to make individual ones? Something else I like is Pam cooking spray with Flour for baking, never tried it with eggs but I use it for baked goods and nothing sticks with that.

What kind of pans are you using? Have you considered investing in a quality non-stick pan (Calphalon or the like) or a silicone muffin pan? I feel your pain, as I drive myself crazy trying to clean my frying pans after making scrambled eggs (I always end up with egg residue _under_ my fingernails from literally scraping them clean), but I've never had this issue with my baking pans. Spray 'em well and things should go just fine, provided that you're using a quality pan.

One other thought: I now use two pans (one inside the other) whenever I bake cupcakes or muffins...it's supposed to help avoid burning on the bottom and promote more even cooking. Perhaps give this a try to see if it makes any difference?

I have two suggestions for you. If you can't buy new pans at this time, try soaking the pans with a dryer sheet in them before you wash them. Works wonders.

I second this! A work-friend told me about this years ago and though we gave up on fabric softener when we had kids, I still keep dryer sheets around to help me with washing-up!

Youre using the wrong pan!

Have you ever used a Dobie sponge? They get all sorts of residue (eggs and other baked-on crap) right off pans without scratching them. You also might want to pop the muffin pans into the oven for 10 or so minutes before pouring in the egg mix - that, along with some olive oil, should keep the eggs from sticking.

I don't know if this has been mentioned but you could try using aluminum (just not the paper ones) cupcake liners .... since egg doesn't rise like cake it should work and not over flow onto the pan

I have two suggestions for you. If you can't buy new pans at this time, try soaking the pans with a dryer sheet in them before you wash them. Works wonders.

Second suggestion is, if you can buy new pans get the ones that are nonstick CERAMIC coated. I bought a couple of those a few years ago and they are the best nonstick pans I have ever used. You do still have to use some oil/grease but not nearly as much and clean up is a breeze. Occasionally PAM cooking spray can cook on if the heat is too high but a Mr. Clean magic eraser takes care of that in a jiffy.

Small ramekins would work too....

The ramekins are a great idea. It sounds like the muffin tins might be past their prime at this point. From experience, I have some OLD muffin tins (aka, my parents had them when they first got married) and they still work well. The ones I bought a few (about 10 ) years ago had to be replaced. Seems like most cookware made in the past 10 years or so, unless it is a quality piece, needs replaced more frequently.

I make egg muffins in silicone molds all the time and I don't even have to use oil or cooking spray. You can find them for a few bucks!

Ramekins, custard cups and parchment cupcake liners. Clean up is easy as can be.

Silicone for sure. We use them every week to make egg muffins, no need to spray.