My freezer is full of cooked foods: meals and snacks. The steam oven made the reheating sooooo much easier! ….straight from the freezer onto my plate and into the oven — ready to eat in 10 minutes.
Here is how I reheat frozen muffins, tamales, and other foods that are of similar thickness and size.
Below, you will see my Egg Frittata Muffin recipe, and you will see my process of making and freezing the muffins.
Reheating frozen muffins
- Rack position: high
- Bakeware: oven-proof plate
- Mode: Broil Steam
- Temperature: 500 degrees
- Cook time: 10 minutes
1) Take the frozen muffins directly from the freezer and put them on an oven-proof plate (I use Corelle dinnerware). Promptly put the remaining muffins back into the freezer, remember to ‘burp’ the air out of the freezer bag before sealing it.
Above, you can see a bit of frost on’m, luckily, the flavor was not affected by the frost.
2) Put the plate in the oven, have the rack at the high position (closest to the broiling element).
3) Select the “Broil Steam” mode at 500 degrees. I use this mode so that there is direct hot heat on the muffin tops.
4) Set the timer for 10 minutes.
TIP: In the picture above, you’ll see that the cheese on the top of the muffins toasted and has a few charred spots. The muffins were hot through and through, perfect. I put the rack at the high position, so that the muffins are close to the broiling element to ensure a toasty top. If you prefer less toasting (charring) — you can do one of these 3 things:
- Choose 8 minutes (instead of my 10 minutes).
- Place the rack on the lower position.
- Choose “Bake Steam” (instead of the Broil Steam) at 400 degrees for 10 minutes.
Cooking and freezing the egg muffins
- Rack position: low
- Bakeware: oven-proof muffin tin, liners are optional, or see bottom of post for alternative
- Mode: Bake
- Temperature: 350 degrees
- Cook time: 20 minutes
- 10 brussels sprouts, thinly sliced
- 10 Crimini mushrooms, thinly sliced
- 1 onion, white or yellow, small diced
- 1 Tbls olive oil
- 4 cloves garlic, minced
- 1 Tbsp Herbs de Provence
- 1 cup heavy cream or coconut milk
- 1 Tbls Worchestershire sauce
- ¼ tsp ground black pepper
- 4 eggs, beaten
- Optional: 3-4 slices bread, day old is best, ½-inch cubes
- ¼ cup grated Mozzarella cheese, for sprinkling on top of each muffin
- Saute the b sprouts, mushrooms and onion in a fry pan on medium heat until soft, about 10 minutes, stir occasionally (see Notes below on using oil).
- When soft, push the veggies away from the center of the pan and in the center add the oil, garlic and herbs. Make sure the garlic and herbs are pushed down to be submerged into the oil. Let cook on medium heat undisturbed until the garlic is turning slightly brown, about 30 seconds.
- Stir well with the veggies, remove from the heat, let cool, about 5 minutes.
- Line a 12-cup muffin tin with paper or silicon muffin cups.
- Add the milk, Worchestershire sauce, black pepper and eggs to the cooled veggie mixture and mix well. If using bread: add it now, mix well and let sit for 15 minutes.
- Fill each muffin cup a little over halfway. Top each with about a teaspoon of grated cheese.
- Bake at 350 degrees until the center is set, about 20 minutes.
I choose to add the oil when I'm adding the garlic and herbs because the fat will extract those flavors. Also, this method minimizes the amount of time that the oil is heated.
Cook time: the cook time is stated at 30 minutes: 10 minutes for the veggies and 20 minutes for the muffins.
- To minimize the amount of cheese, do not mix it into the batter, instead, top off the muffins with a sprinkle of cheese.
- I cook the muffins in silicon muffin liners so that they are easy to pop out.
- Just in case I decide to eat one or two after thawing but not reheating I remove them from the oven when they are completely cooked.
- They are completely cooked when there is no longer any liquid batter, that the center is “set.”
The cheese of the fully cooked muffins is lightly toasted.
TIP: The muffins slide easily out of the silicon muffin cups, put them on a cooling rack. I realize now that the silicon muffin cups are stiff and strong enough to hold it’s shape even with the egg batter, so there’s no need for the muffin tin. Next time, I will put the silicon muffin cups directly on a baking tray.
SHOPPING: The Cusinart CSO oven holds a 10×10 size pan. I bought an 8×8 baking pan on Amazon, click here to go to our store to get yours. Click here for the silicon muffin cups.
TIP: Once the muffins are cool, put them in a freezer ziptop baggie (marked with the date and “egg muffins”), burp the air out and make sure they are a single layer so that they don’t freeze all bunched up. This way, you’ll be able to pick out only the number of muffins that you need: one, two or five of’m.
TIP: If steam appears inside the baggie then they are still too warm – at this point do not freeze them as this condensation will form ice crystals. Best to put them into the refrigerator with the bag wide open to allow condensation to escape. When cooled, burp out the air, seal tight and put in freezer.
TIP: Make a loaf with using a baking pan if you don’t have a muffin tin, or the silicon muffin cups. Here, above and below image, I used zucchini, parsley, scallions, bell peppers, cheddar cheese. Cook time will be longer (about 10 additional minutes) for the heat to reach and cook the center.
Here is another loaf I made with bell peppers, fresh tarragon leaves and dried thyme. After the loaf is baked, let cool for 10 minutes, then cut into squares and let cool before putting into a freezer ziptop baggie.