* If you prefer starting your eggs in a preheated oven, check them at 10 minutes and then judge the balance of your time since the cook time will be faster.
*I always make a triple batch of these and completely fill two muffin pans. It takes the same amount of time and I have breakfast ready to go for 3 days.
*I don't recommend freezing these as it does affect the quality and texture of the eggs. I've done it in a pinch, but they are so easy to make, I've found that the short term storage in the refrigerator works perfectly for me and does not compromise the texture or quality.
The Merchant Baker © 2015