Walfos Silicone Whoopie Pie Baking Pans, Non-Stick Muffin Top Pan Set of 4. Food Grade and BPA Free Silicone,Perfect for Muffin, Eggs, Tarts and More, Dishwasher Safe

I bought the 4” size to make eggs for English muffin breakfast sandwiches. I crack 8 eggs into a quart mason jar, add in a big plop of cottage cheese, use my stick blender to mix it all up, then pour into the molds, using no grease/oil/butter. I cook mine on a baking sheet at 350 in my toaster oven for 12-13 minutes (may take longer in an oven). They will pop right out if you let the eggs cool in the molds, but they will definitely stick if you try to remove the egg patties while they are still hot. This pan works perfectly for me.

I use this thing multiple times a week. I crack eggs in there and put it in the oven and they come out great every time I will say I do spray a little bit of cooking oil first I find that I have less sticking when I do that.

Love these! They’re dishwasher safe, so very easy to clean! You have to put them on a baking sheet before adding food to the cups.

This is a great product! The ease that the eggs just come out of the pan is GREAT! Tried making egg bites in a metal muffin pan and no matter how much spray I used the metal pan still was a mess. With this pan no mess, easy clean up!

So easy to use and clean. Perfect for the recipes we needed them for!

I really didn’t think these were going to be really non-stick, but they absolutely are! Super flexible, which helps muffins pop right out and fit into the top rack of the dishwasher. Cleans up just great.

I saw this on tiktok for meal prep and I thought it would be a great idea to try... I have yet to use it, I'm terrified to put silicone in the oven as I feel like it will melt and be a pain to get off of the oven.

We are so beyond thrilled with these! To the point that we bought 2 more so we can now do 4 trays at a time.- Place on a “regular “ baking or cookie sheet. For firm support.- Preheat oven to 350.- Lightly rubbed each cup with butter.- For fried eggs just drop egg right into each cup. And skip ahead in directions.- Whisked 1 egg (we do 6 at one time, each in a different cup)- Add desired seasonings and whisk again. We like to whisk in some salsa as well.- Dump each egg into a cup.- Add desired veggies and or proteins. Do not overfill.- Gently place in oven.- Bake for 20 minutes. 30 minutes for multiple trays (Remember, each oven is different. Check your eggs, use common sense.,)- Let cool. Then place in fridge for at least 2 hours. (We were told to do this to help cut down on crystals in the freezer. Who knows, so we do it.)- Freeze laying on a tray, if more then one layer, use parchment paper between.- Place in a freezer safe container. We zigzag parchment paper back and forth between each egg to keep them from sticking, then store them in a Brilliance container.- To use - either =1 - Thaw the night before then reheat in micro or air fryer.2 - Take out when you want them. Defrost in the micro ON THAW or DRFROST. Then reheat in micro or air fryer.These are so good, we put the on toaster muffins, break them up in a wrap, or put them on a plate with some toast.