No, I did make this with 18 eggs with the larger muffin cups I use. You could try using a few less eggs if you don’t think your silicone cups are as large as mine, or if you just prefer smaller egg muffins.

Oh my, thanks for catching that! I don’t add salt to these because the bacon is salty, but I always add some Spike Seasoning (or another all-purpose seasoning) and fresh-ground black pepper to these. I have edited the recipe.

Sorry I haven’t ever made those. I vaguely remember seeing them but I don’t even know enough about them to give any suggestions. Glad you’re been enjoying the egg muffins though!

It is one cup (8 oz.) in American measurements. I had to Google it, but that is 250 ml in metric.

Some people do freeze this type of egg muffin, but when they thaw the frozen muffins release a lot of liquid. I greatly prefer just to keep them in the fridge where they stay good for at least a week, probably longer.