I made these exactly as written and they were so good and easy to prepare! The texture is spot on thanks to your water bath suggestion. I purchased a silicone cup muffin pan with steel frame just to make these as I know they will be a regular in my weekend meal prep. Looking forward to trying some of the other combos!

Have you ever made this as a casserole? Wondering if I can just cook this in a 9×13 instead of muffin tins.

Fabulous recipe and fabulously detailed baking steps. I had purchased and never yet used silicon muffin liners and your recipe and guidance gave me courage to try them with your recipe. Your careful research re the water bath, discussion of optional use of muffin liners (silicon), and photos gave me the impetus to proceed. Not only were the texture of the muffins exactly as your water bath muffins looked like, but the taste was exceptional. Your suggestions for other modifications are clear, helpful and now I know totally reliable. Thank you so much for your diligent in working and updating this recipe and helping persons such as me who was seeking a recipe to try out my new silicon muffin liners. I’m now thrilled with your recipe and have a newfound tool to use as I move forward, using the silicon muffin liners. A great combination of success! Thank you ever so much!!! Oct. 18, 2024.

Hi! I just updated this recipe with a fix to avoid shrinking when the muffins cool. I hope it helps!

Would you happen to know a reason my muffin liners are shrinking up at the bottom of the egg muffin bites? I cannot figure out what is happening! Thank you

Meghan this recipe has been a standby for us since I first read it several years ago. I now make it more often with chickpea flour rather than the eggs as I prefer eating vegan. So easy to make and eat for a good protein and fiber start to the day.

I used my silicone muffin pan, so I didn’t need the rubber cups .
They turned out delicious.
I stir fried a leftover steak, some green peppers and sweet onion. I put shredded Colby jack cheese and chives for garnish.

Tried the broccoli cheddar combo. Added bacon bits for the meat eaters. They cooked very easily. The kids enjoyed the tops of them! There are so many possibilities with these. Hoping to try the tomato spinach combo next.

They turned out great but watery? Do you store them in the silicone cup? They shrunk a lot when I reheated them in the microwave. Please advise thank you

I made these last weekend with red bell pepper, spinach and feta. They turned out delicious and I ate them for breakfast every day last week. Heated up in my toaster oven at 350 for about 8 mins or so.
Something weird happened when I made them though….the egg didn’t cook in the cup, it kind of all floated to the top and they came out shriveled up on the bottom. I think it’s bc I used the immersion blender to whip the eggs and put too much air in. I will use a whisk next time and see how it comes out.
Like I said, they were still delicious.