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GET IT NOWMake one batch of my egg muffin cups and you’ll never want to live without them in your fridge again! Sometimes called breakfast egg muffins or mini frittatas, they make the most amazing meal prep healthy breakfast for busy days — whether you’re rushing out the door or rushing to your home office like me. Pair them with my bulletproof coffee for a filling, protein-packed morning meal. I even have a formula of ratios for you, so you can customize them to your heart’s content.
If you prefer the egg yolks and whites separate from each other, try my baked eggs in a muffin tin (very similar to these egg muffin cups, but not scrambled), or cloud eggs instead.
Why You’ll Love My Egg Muffin Cups
- Taste like an omelette – These have all the fluffy texture of my omelette recipe, but in portable form… for those days you want eggs, but need the grab-and-go factor.
- Super easy to make – Just cook your favorite fillings, whisk the egg base, combine, and bake. Even my kids like to help me prepare them.
- Quick prep time – Most of the time to make these is hands-off, so you can do other things while they cook. Helpful if you’re always doing a bunch of things at once like I am!
- Totally customizable – Make your egg muffin cups with vegetables, meats, cheeses, or any combination of these! I picked veggies for these pictures, but have made them every which way over the years.
- Perfect for meal prep – They store and even freeze well, so you can plan ahead for hectic mornings… or you know, reach for them when you realize you had no plan. I always try to keep some in my freezer.
- Healthy breakfast – Egg muffins are packed with protein and vegetables (a.k.a. my requirements for a meal), so they are naturally low carb and gluten free.
Ingredients & Substitutions
Here I explain the best ingredients for egg muffin cups, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Eggs – I prefer to use whole eggs, but egg whites alone work fine. To do this, replace each large egg with 3-4 tablespoons of egg whites (about 1.5 egg whites).
- Milk Or Cream – Helps the eggs get fluffy! I love the richness of heavy cream, but you can swap it for any milk of your choice, such as regular milk, half and half, coconut milk, or almond milk.
- Cheese – I use shredded cheddar most often. You can also try mozzarella, Gruyere, feta, or any other cheese you like. For a dairy-free option, simply omit the cheese (and use almond or coconut milk above).
- Fillings – I used broccoli, cauliflower, and bell peppers in the pictures and the egg muffin cups recipe card below, because that’s what I had on hand. Make it your own by choosing your favorite veggies (fresh or frozen both work fine!) and/or meats. I often make these with cooked crumbled sausage, diced ham, or chopped oven bacon instead of some of the veggies.
- Aromatics – Not required, but I love adding some minced garlic… because, um, I add it to everything. Caramelized onions would also be a delicious addition. For convenience, you could just whisk in 1/2 to 1 teaspoon of garlic powder or onion powder directly into the egg mixture.
- Olive Oil – For cooking the vegetables. Avocado oil works great, too.
- Sea Salt & Black Pepper
How To Make Egg Muffin Cups
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Cook the add-ins. Toss the broccoli, cauliflower, red pepper, and garlic (or any other vegetables you are using) with the olive oil. Spread out in a single layer on a baking sheet and roast until edges are browned. If you’re making your egg muffin cups with bacon, sausage, or other meats, pre-cook these as well.
- Prep the pan. Line a muffin pan with parchment paper liners or silicone cups. (You can also just spray with cooking spray, but liners make the muffins easier to remove and more portable, and require less cleanup.) Divide the roasted vegetables among the cups.
- Whisk the egg base. In a large bowl, whisk together the eggs, heavy cream (or milk of choice), sea salt, and black pepper. Stir in cheese of your choice. Pour the mixture into the muffin wells. (Alternatively, you can sprinkle the cheese over the other fillings and then pour the rest of the egg mixture on top.)
- Bake. Your egg muffin cups are ready when the eggs are set! Just be careful not to overcook them.
Recipe Tips & Notes
- Always pre-cook your fillings. Whether you are adding vegetables, meats, or both, you have to cook them first. If you don’t, raw meats won’t cook through properly and raw veggies will turn your egg muffin cups into a soggy, watery mess.
- You can pre-cook any way you want. I prefer roasting the vegetables because it imparts so much flavor, but any cooking method (steaming, boiling, or sauteing in a skillet) will also work. Be sure to pat dry if steaming or boiling.
- Use up leftovers. Like my chicken bacon ranch casserole, this recipe is a great way to clean out your fridge! If you have any leftover veggies or meats that are cooked from another dish, feel free to throw them in.
- Deflating a bit is normal. The air bubbles in the egg expand while baking, and they deflate as they cool. One way to reduce this effect is to let the muffins cool more slowly, so keep them in the pan to cool before removing them. I still love them even when they do shrink!
15 Filling Variations
One of my favorite things about this egg muffin cups recipe is that it’s so versatile and easy to customize. I’m always making something different with them! Try these combinations for add-ins:
- Ham & Cheese – Diced ham and chopped American (or cheddar) cheese.
- Peas & Carrots – My kids’ favorite combination! This one is convenient because you can just quickly saute a bag of frozen peas and carrots.
- Bacon Cheddar – Classic cooked bacon and shredded cheddar (but really, almost any cheese goes with bacon!).
- Mushroom Swiss – Make my sauteed mushrooms and add shredded Swiss cheese.
- Asparagus Gruyere – Chopped cooked asparagus (a great way to use up leftover roasted asparagus!) and shredded Gruyere cheese.
- Spinach Feta – Spinach and crumbled feta cheese. Fresh spinach is very watery, so for spinach egg muffin cups, I use either sauteed spinach or frozen spinach drained well.
- Garden Veggie – Bell peppers, mushrooms, onions, and chopped tomatoes (pat very dry and omit seedy parts). I cook the mushrooms and peppers, but not the tomatoes.
- Greek Inspired – Cooked bell peppers and red onions, sliced olives, fresh basil, and crumbled feta cheese.
- Pizza – Chopped pepperoni and shredded mozzarella. Dip in marinara sauce for serving.
- Tex-Mex – Cooked chorizo, sauteed or roasted bell peppers, and choose from Pepper Jack, Cotija (my fave), or Mexican blend cheese.
- Jalapeno Popper – I use all the components of my jalapeno poppers and tuck them inside the egg muffins: cooked bacon, chopped jalapeno peppers, sliced green onions, shredded cheddar, and small pieces of cream cheese. You only have to pre-cook the bacon (try my oven bacon or air fryer bacon as hands-off methods) for this one.
- Meat Lover’s – My husband loves this one! Sausage, pepperoni, Canadian bacon, and either cheddar or mozzarella (or both!). You can also just make my simpler sausage egg muffins without the other meats.
- Sun-Dried Tomato & Zucchini – I made a version with sauteed zucchini, sun-dried tomatoes, and goat cheese when I had leftovers from those recipes, and it was amazing! You’ll need to cook down the zucchini a lot, otherwise it tends to get watery.
- Garlic Parmesan – Sauteed minced garlic, Italian seasoning (or fresh herbs like pasley and chives), and shredded parmesan cheese. This version is missing bulky add-ins, so I add 3-4 more eggs and an extra tablespoon or two of milk/cream to make up for it.
- Salmon – Smoked salmon (or my homemade lox is a treat when I have it), capers, fresh dill, fresh chives, and dollops of cream cheese.
THE PERFECT RATIO: For 12 egg muffin cups, use 8 eggs, 1/4 cup milk of choice, 3/4 cup cheese, and 2-2.5 cups of add-ins.
The volume for the add-ins is after cooking, so you’ll start with more. (About 3 cups of most vegetables will make 2-2.5 cups cooked.)
Storage & Reheating
- Store: Keep extras in an airtight container in the refrigerator for up to 5 days.
- Meal prep: These are awesome for meal prep, so you can definitely make a batch ahead for quick breakfasts or snacks! Or sometimes I just cook the add-ins (vegetables and/or meats) ahead of time and bake them fresh.
- Reheat: For the fastest option (that I usually go for), warm them up in the microwave for about 30 seconds each. You can also heat them in the oven at 350 degrees F, which will give you a better texture but takes more time (about 10 minutes). Be careful not to overcook, or they will be rubbery.
- Freeze: Let the baked egg muffin cups cool completely first. Wrap them individually in plastic wrap, transfer to a zip lock bag, and keep in the freezer for up to 3 months. While I’ve reheated them from frozen in a pinch, they taste much better if you let them thaw in the fridge overnight before reheating.
My Tools For This Recipe
- 3-Compartment Meal Prep Containers – Pop a few egg muffin cups in here with a side of green salad and some nuts, and you’ve got a nutritious breakfast that’s quicker than the drive-thru. I love that they are glass.
- Muffin Tin – I wrote my recipe for a regular-sized muffin tin (this one is my favorite), but you can easily use a mini muffin tin. You’ll get about twice as many muffins and the cook time will be much faster.
- Muffin Liners – I always use these parchment paper liners for easy cleanup! You can also use silicone muffin liners.
Egg Muffin Cups
This breakfast egg muffin cups recipe with veggies or meats, eggs, and cheese has 15 flavor options! Healthy, low carb and easy to meal prep.
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
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In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
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Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
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Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
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When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
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Whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.
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Bake for 15-20 minutes, until the eggs are set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 egg muffin
For other flavor options and the formula to use any fillings you want, see the blog post above.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Breakfast Egg Muffin Cups Recipe
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If you like these egg muffin cups, you might also like some of my other easy egg recipes:
124 Comments
Les
0Wonderful, tasty, easy recipe! One of those “throw whatever you’ve got in and bake it” recipes with a solid structure to build on. I had cauliflower, carrot, zucchini, red bell pepper and pumpkin. For a little extra protein I cut a slice of firm tofu into small cubes to roast with the veggies and tossed some nutritional yeast in with the eggs. I also saved some grated cheese (tasty cheddar and Romano) to sprinkle on top before they went into the oven. Delicious! My wife went into a swoon and we polished off nine between us. I’ll definitely make these again. Thank you so much, Maya.
Wholesome Yum D
0That’s amazing to hear, Les! I love how you turned it into a “clean out the fridge” kind of meal but still made it feel special. Your version sounds packed with flavor and that cheese topping? Perfect touch. So glad it was a hit for both of you!
Odell
0I enjoyed making these egg cups. I used roasted vegetables, cheddar cheese in some, and gouda cheese in the others. I ate two with some sour cream. They were very good.
Wholesome Yum D
0I’m so happy you enjoyed the egg cups, Odell! Roasted veggies with cheddar and gouda sounds like an amazing combo and sour cream on the side? Yum. Thanks for sharing your variations!
Mary
0It is quick and has a wide variety of ingredients in the muffins… Will be making this.
Wholesome Yum D
0Love that, Mary! I’m so glad the variety stood out to you. That’s one of my favorite parts about these muffins too. Hope you love them when you make them!
Michelle Lane
0I love how the measurements are spelled out, it makes it so much easier to just use what I have on hand. I make sure I have 2-2.5 cups total of whatever add-ins I use, and I almost always use less. Then I put 1 Tablespoon of the add-ins in each cup, a sprinkle of cheese, and I use 9 eggs instead of 8 probably because I don’t use all the add-ins.
I also use the silicone liners, I tried the paper, I tried spraying the tin. Silicone liners are the way to go, at least for me.
Thank you so much for this comprehensive recipe that I have shared with everyone in my family and urge them to make for easy breakfast during the work week.
Wholesome Yum D
0Thanks for sharing your experience, Michelle! I love how you’ve really made the recipe your own! Sounds like you’ve turned it into a perfect make-ahead breakfast for busy mornings, and I love that you’ve been recommending it to your family too.
Helen
0These are so easy to make and delicious. I substitute ingredients depending on what veggies are in season, I have just put some in the oven -mushroom slices, onion garlic grated cheese and slices of tomato with tiny bits of bacon.
Wholesome Yum D
0I’m so glad you liked them, Helen! I love how you switch things up with seasonal veggies, your version sounds absolutely delicious!
Kerryn Elliott
0I make these regularly, they are a great quick grab and go breakfast. I replaced the bell pepper with grated zucchini and it gave them a different taste.
Wholesome Yum D
0So glad these are a regular for you, Kerryn! Love the idea of swapping in zucchini for a fun flavor twist.
Lynda Stone
0I’d like to try the egg muffins but I need to take them to a friend‘s house who is two hours away. Should I freeze the muffins before I bake them or should I bake them and then freeze them?
I’m not sure what to do
Lynda
Maya | Wholesome Yum
0Hi Lynda, You could do either! It just depends on if you want your friend to bake them fresh (better texture than reheated) or just have convenient pre-cooked snacks to pull from the freezer. Either way, I recommend thawing before either baking (if frozen uncooked) or reheating.
Erica U.
0Really fantastic recipe!
I think the real beauty of these egg muffin cups is how customizable they are to what you want to do with them that day.
I bake mine up in silicone cups and what I’ve taken to doing in putting in ham or bacon (enough to line that silicone cup on the bottom) before pouring in my egg mixture. To me that gives it that extra something special to the recipe for this week.
Last week it was the week of spices with the diced peppers I was putting in the egg mixture.
It really prevents the egg muffins from getting boring <3
I also appreciated the storage tips. It really lets me plan out my breakfast and snacks for those days that I really have no time to cook.
Maya | Wholesome Yum
0Thank you, Erica! Yes, the customization options are endless! Thank you for sharing some of your filling combos — they sound great.
delia.miller219
0served to my bible study group – everyone wanted the recipe. I roasted mushrooms, leeks, yellow bell pepper and crumbled bacon (except for the vegetarian) and prepped the egg mixture the night before. Baked in the morning. Thank you for an easy breakfast item.
Maya | Wholesome Yum
0I’m glad to hear your whole group liked these, Delia! That sounds like a delicious combination for fillings.
Sharon
0This recipe was amazing! It was so easy to make, and they are so filling. My husband loves breakfast sandwiches, but these he says are even better! I am so grateful to have healthy recipes for my husband and myself
Arlene Robinson
0Always looking for low- and no-carb options where I can control the amount of sodium. (Low-carb has been a challenge for decades for me; now that I’m older, throwing low-sodium into the mix has made it extra challenging.) Made these two days ago and they were so good, hubby and I are down to the last two! (Yes, there’s a solution to that challenge, which involves hubby learning how to also make them, but I have him on cleanup detail. Haha.) The pre-cooking step added more time to the process, but I think it really helped with texture and flavor. It was a huge help knowing the approximate ratios of add-ins to eggs. I don’t recall seeing that in a recipe before, but again it helped me know how much I needed to add to avoid an overly eggy-tasting result, which I’ve had with a few other similar recipes. Thanks so much for that. Can’t wait to try all the variations and create my own!
Paula
0I made these last week along with your Sausage Egg Muffins and we loved them both but, before I make them again I am going to buy the silicone muffin pans because mine stuck to the muffin paper and I even sprayed them.
Claire
0These came out incredible! I’ve made multiple variations now, and they’re all so good! My first time they were delicious, but i made the mistake of using cupcake papers. They stick. I don’t suggest it. The second time I forgot the cheese, but i used silicone cupcake pans and they came out beautifully. This last time, i roasted cauliflower, broccoli, garlic, scallions, and zucchini in a glass 11×13 pan for 25 minutes. (I had a bunch of extra veggies, so i cooked them longer) After they baked, I added the Cheddar (i refused to forget it this time) and added the egg mixture right on top and baked it for 20 minutes at 400. So freaking good! I’ve been using a garlic/pepper/seasalt grill seasoning and they’re extra flavorful. Thank you for making my mornings healthier and way more manageable!
Krissy
0Made these for the kids this week since they’re always running out the door without breakfast. They loved them and kept them fueled til lunchtime!
Sha
0These are adorable and delicious! Glad they’re healthy!
Jana R
0I have been making these for so long. My whole family loves them and they are totally customizable too!
Ann Wittman
0I made this today for lunch… delicious!!! I plan on trying it again next weekend with my grandkids. I’m sure they’ll love it!
Aspen Jacquet
0I made these for breakfast this morning for my mom and I and they were delightful! I put bacon, caramelized onions, scallions, bell peppers, and basil. They were so delicious and easy to make. They would be really good for breakfast meal prep too. I even left out the milk and just added an extra egg and they turned out perfectly fluffy. 10/10 definitely give these a try!
Wait Pamela
0I am trying to follow a low carb diet so I made these Egg Muffin cups. What a game changer! Besides being delicious, they keep well in the fridge and they freeze well. My sisters and I travel quite a bit and I will take these frozen muffins and eat them along the way. (They are even good slightly frozen.) We like ham and cheese and asparagus the best, but we have even used leftover ground beef and cheese for a cheeseburger taste. There are so many different foods we can add, I don’t think we will ever get tired of them. YUM
Olga Fedorchuk
0These are great to have on hand for a quick snack as well as a meal. Very tasty and I mix up the vegetables and cheese, depending on what I have on hand.
Mary
0These muffins is going to be an amazing addition to my breakfast menu. These muffins have a wonderful bite. Will definitely be making again. At 2.5 grams of carbs I can use as a snack. Being diabetic for me its hard to find things I can have or will eat.
Julieta Maile
0I haven’t tried yet but I think this is lovely,. I will definitely make it for breakfast. Thank you.
Charles W
0These egg muffins cups taste great and are perfect for a quick keto meal. I batch cook a dozen and freeze. I use whatever veggies I have and cycle through bacon mushroom, sausage mushroom, and mexican using taco meat(dollop of sour cream and salsa on top!). Great for breakfast, brunch or lunch. Heat and serve on a bed of fresh spinach drizzled with olive oil.
Tonya Jasper
0It is an absolutely delicious recipe! I used extra broccoli since I didn’t have cauliflower. I also forgot to add the heavy cream, but they still tasted amazing, and I will try following the recipe perfectly next time. Thanks for sharing!
Lucinda
0Made these using my fresh eggs, from backyard chickens. Added mini sweet peppers, fresh ground homemade sausage, Colby Jack cheese, mushrooms, and fresh spinach. My husband’s 4man workcrew devoured 24 in one sitting and asked me to make more. They were a total success, thank you.
Margi
0Trying tomorrow morning. Looks good. Thanks and I’ll let you know.
Erin Stuedemann
0Made these the other day for something quick, nutritious and hearty to warm up and eat before work in the mornings. They were delicious! I will definitely be trying the other variations because they were so easy and tasted great!
Bobbi Toner
0I eat lots of eggs. Sounds delicious.
Gail Ouellette
0I made these two ways, one in the muffin tins and I had so much filling leftover (did a double batch) and did the rest in a 9×9 pan. I love the muffin ones…so easy for grab and go. I made mine with mushroom, sausage, bacon and cheddar cheese…so yummy! Thanks for another great and versatile recipe.
Julia
0I made two different versions and both were delicious. First was protein heavy with breakfast sausage and bacon and pepper jack cheese the second was mushroom, onion and peppers with Mexican cheese. Easy to make and to reheat for a quick meal.
Ronn
0Haven’t made this yet, but I’ve saved the recipe because it sounds Yummy!! Thanks!
Katia
0These were the best egg muffins we’ve ever had!
Question: I signed up for plus for the automated meal planning and shopping list… Is there a way to make the meal plan give automated vegetarian options instead each week? I know I can switch them out to my own recipes I choose from the app. Just wondering if there is a button for that somewhere that I’m missing. It would really simplify things for me even more if there was a way to do that.
Wholesome Yum D
0Hi Katia, We currently only offer 1 meal plan per week, maybe in the future we could offer meal plans for different diets.
Anita
0Perfect recipe to use for my daughter’s and I. I can keep it gluten and lactose free. This is now our go to breakfast! Thank you for posting it! ???
Regine
0Hi, I was wondering if I could make these for the week? Do they reheat well?
Wholesome Yum D
0Hi Regine, Yes, you can meal prep these egg muffin cups.
Teresa Foster
0I made this recipe today with a 1/2 cup heavy cream and a full cup of cheddar and they came out delightfully tasty!
Tehilla F.
0What would the nutrition facts be if I’d use unsweetened almond milk instead of heavy cream, and I would not use cheese?
Wholesome Yum A
0Hi Tehilla, You can customize the recipe in the Wholesome Yum app (available on iPhone or Android) and it will recalculate the nutrition info for you.
Virginia
0I make a difference mini bite version weekly to have in the fridge for snakes. My husband loves them.
Virginia
0? make that snacks
Elaine OKeefe
0These were great. I topped them with sour cream! Very filling.
michellel4473
0I haven’t made these yet, but I’m excited to, I really like the way this is formatted to make it easy to change out what ingredients are used. The first one I’m going to try is one with pepperoni cause I really like eggs and fried pepperoni.
Dana
0These are perfect for busy mornings! My kids really love the bacon and cheddar version, I love any of the veggie versions. What a life saver when we’re rushing to get out of the house.
Cam
0This was so easy to make and tasted super delicious! Love this!
Lisa
0We really love this one. It’s so easy to take it on the road with you. I’ve tried different variations and they are all delicious.
Debbie
0Easy to make , and very yummy !! I read comments below and saw what others added.. I will do bacon and cherry tomatoes next time !! Does it matter what kind of bacon you use??
Wholesome Yum D
0Hi Debbie, Any kind of bacon you prefer will work.
Amaya
0Delicious! Perfect recipe turns out amazing every time. I’ve been making this every day for breakfast for the family!
shauna
0Hi Maya, your recipes are listed as dairy free, however you have given no dairy free options that work well with your recipes, Dairy free milk can be extremely thick like coconut cream or extremely thin as in Silk milk. Some of these options are great when baked others can completely ruin a recipe. The same is true for cheese substitutes, some are like cream cheese others can be hard like brick cheese. A few are bakeable but often the cheese substitutes do not melt or bake well. To list your recipes as dairy free you really need to give us the dairy free options that have worked for you in these recipes. I would love to see your successful dairy free options included in your recipes. It will help those of us with severe dairy allergies to succeed in building the yummy recipes you have created, thanks and I look forward to seeing your workable dairy free suggestions!
Maya | Wholesome Yum
0Hi Shauna, Not all my recipes are dairy-free. For this recipe to be dairy-free, it states to omit the cheese (replace with more veggies) and use a plant-based milk instead of the cream. Here are all the recipes with a dairy-free option (or are naturally dairy-free). For ones in this category that have dairy, I include instructions to substitute either in the post or on the recipe card.
Sandra
0Where are your recipes for sandwiches not using bread? Using, lettuce or cucumber for example. I saw them yesterday but can’t find them now.
Wholesome Yum D
0Hi Sandra, Here is my recipe for a cucumber sub and a bell pepper sandwich.
Tori
0I know I’m going to have a good week when I prepare these on a Sunday. Love to use frozen spinach (that I wouldn’t eat otherwise) as the base and pour either sausage or bacon and egg filling on top! I usually pair it with avocado and a piece of low-carb toast. Fool-proof recipe.
JESUS
0Hi–these look great! I’m not a baker so apologize if this is not clear, but I’m seeing a lot of muffin tins with six cups. Wondering if the one you use with 12 is “mini” or standard size, and then whether the six cup ones are jumbo or the same size (e.g., meaning I’ll need to halve the recipe or use two six cup ones), if you know.
I just ordered the set below and then realized it’s only six cups; imagine if using a six cup jumbo model, I’ll have to cook longer and possibly modify the recipe, so want to make sure I’m using the right one. Any idea?
Thank you for all the awesome recipes!
https://www.amazon.com/gp/product/B01N90FWOG/
Thanks.
Maya | Wholesome Yum
0Hi Jesus, The link you posted goes to a set that includes a 12-cup muffin tin. But to answer your question, this recipe uses a muffin pan with standard sized cups (not mini or jumbo). You can make it in jumbo cups (should make about 1/2 the number of egg muffins) or mini cups (should make double the number) too, though. The baking time will be longer with jumbo cups, but I haven’t tested to confirm how much longer, so you’d have to check on them. Hope this helps!
Wholesome Yum D
0Hi, A muffin tin with 12 cups would be the standard. Yes, you would have to adjust the cooking time because a 6 cup tin would be jumbo muffin.
Teresa Locklear
0I’m sure I saw a recipe for cream cheese blueberry muffins on your page, but can’t find it now. Can you please tell me how to get to it…. p.a. love your recipes……thanks
Wholesome Yum D
0Hi Teresa, I don’t have a recipe for blueberry cheesecake muffins, but I do have a regular blueberry muffin with almond flour recipe.
Sandra
0This looks scrumptious! But I have a small problem….no fresh vegetables at the moment. Can frozen veggies (both broccoli & cauliflowers) be roasted in the oven at first? If so, how is this done? I realize that there will be a lot of moisture released if roasted. Or, should they be cooked in the microwave first, patted dry w/paper towels, and then be roasted until they are a bit browned? Going to try this, and even if they don’t “look pretty”, they still will be edible.
Wholesome Yum D
0Hi Sandra, You can use my roasted broccoli and cauliflower recipe, there is a section on roasting from frozen.
Dianne Lozier
0Too many pop up adds. Never saw list of ingredients. Tedious money maker ad loaded site.
Wholesome Yum D
1Hi Dianne, I approve all comments on my website to keep out spam, so comments do not post right away. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks. Also, for next time there is a jump to recipe button that takes you right to the recipe card.
Dianne Lozier
0Very interesting that you modify my comments or simply refuse to post. This certainly keeps your ratings up.