Muffin Top Pan, Silicone Egg Molds for Breakfast Sandwiches 3 Inch Round Silicone Egg Pan for Baking English muffins, Whoopie Pies, Corn Bread, Egg bites, Tarts 3 Pack

I recently purchased the CAKETIME Muffin Top Pan, and it’s been a game-changer in my kitchen! The silicone molds are easy to use and have made preparing breakfast sandwiches and other baked goods so much easier. I love the 3-inch size—perfect for English muffins, egg bites, tarts, and even whoopie pies! The red color adds a fun pop to my kitchen too.The silicone material makes the pans non-stick, so cleanup is a breeze. I’ve used them for baking eggs for sandwiches, and they come out perfectly round every time. I also appreciate that the pans are flexible, making it simple to remove the food without any mess. The two-pack is great, as I can make multiple items at once.Overall, these pans are durable, versatile, and affordable. I highly recommend them for anyone who loves making breakfast at home or enjoys baking smaller-sized treats!

These work perfectly for making egg rounds that i use to batch freeze breakfast sandwiches. No issue running in the dishwasher or anything so far.

These work so well for eggs! I bought them to make egg sandwiches for the mornings and these are perfect! The eggs don’t stick and bake very evenly.

These make the perfect size egg for English muffins. I only wish they were a little more sturdy for transferring. I would recommend putting them on a baking sheet before filling and then put them in the oven.

The media could not be loaded. I got these for baking egg bites for meal prepping. They worked super well! Very easy to fill, pop out, and clean. They feel like they are pretty durable and will hold up over time. They held just enough of the mixture to make the perfect size egg bite. They had a slight plastic smell when opening but that went away after washing. The pack of 3 was just the right baking capacity for my meal prepping needs. Highly recommended!

Very easy to use plus it non stick

These are a great size for eggs and I've also been using them to make frozen yogurt treats for my pup! Easy to clean and all items release from them well.

Even as a chef, I, like others reviewing here, hate the egg rings - especially the cheapo silicone ones sold here on Amazon that are never flat and level enough to seal the bottom because they've been wadded up in their packages for so long (I've tried two or three different brands, because I love silicone in the kitchen). Even the metal ones are a pain - you have to add just enough egg to get the bottom of the rim to set and seal without leaking, then fill, and to get the egg cooked through enough to flip without browning the eggs on the bottom (eggs should never be brown!) is almost impossible.Just made my first batch with these molds that arrived today. 1 egg per mold, 350°F for 10 minutes, came out perfect (used cooking spray this time, but next time will probably use butter for flavor). Salt & pepper just before eating, because salt toughens eggs when they are cooked with it. Remember the adage with eggs: "If it looks cooked in the pan (mold), it will be overcooked on the plate."Will probably also use 1.5 or 2 eggs per mold (4") next time to make them a little more hearty and thicker, so will increase cooking time accordingly. I can also see molding the sausage for the breakfast sandwiches in these, too, so they are perfectly matched.Caveat: Using a standard edged 1/2 sheet cookie sheet, these are just slightly too large to get two on the sheet at a time (although you could probably trim two of the edges off each and make them fit), but if you've got flat (non-edged) sheets, you can easily fit two at a time and do a whole dozen eggs at once.