I have a question that needs a back story first. I make an egg bake in the oven using egg beaters, onions, peppers, mushrooms, and crumbled sausage. I usually make my mixture and then pour it into 6 small 4" diameter cake pans to cook @ 350 for about 25-30 min or until lightly golden brown. (4" cake pans make perfect size for English muffins.) My question is when I do make these they always turn out a little slimy on the bottom after they cool down. I was wondering if was to get the pans hot in the oven first and then pour in my mixture and back it like normal if i would avoid this condition?