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These muffin tin egg cups are a perfect brunch dish, especially when you have little ones underfoot. You can make them ahead of time and simply reheat when ready to serve and they’ll taste like they’re fresh from the oven. Plus, they’re pre-portioned so serving them to a crowd is easy! Our thanks to Yummy Toddler Food for this recipe.
I need dairy and gluten free. I can probably use almond flour or a gf blend for flour. Maybe nutritional yeast or fake cheese for the cheddar.
I have no idea what to substitute the cottage cheese with.
Has anyone out there tried (& succeded) with other ingredients??
Hi Kay! We haven't tried this muffin recipe with any of those substitutions yet, however you could certainly experiment with the mentioned substitutions. We have some other recipes for frittatas or these mini quinoa egg bites that you could try out using your favorite cheese subtitute: https://www.nelliesfreerange.com/egg-recipes/veggie-quinoa-egg-bites. We can't wait to hear what you come up with!
Well, well! I made these yesterday, using the large muffin size. I think this is a trial and error, though using shredded Gouda was good, but I meant to add some pimento-I will next time. I froze up several in my saved Talenti containers-works perfect! Tasty and light
Sounds delicious, Molly! We love the idea of reusing the gelato containers as well.
Can a gluten free flour be substituted? What would you recommend?
Hi Helen! While we've not tried this recipe with gluten free substitutions, you may be able to use a gluten free flour with some modifications. We hope you get the chance to try out the recipe and let us know how it works out!
Do I need to add cottage cheese at all?
We do recommend adding the cottage cheese to help and keep these tasty cups creamy and moist (not to mention you get a great protein boost!), but you could substitute sour cream as an alternative or give these a try without the cottage cheese if you'd like to experiment and let us know how it goes!
Could these be baked in regular size muffin pans.
Absolutely, Deloris! You'll probably get between 8 and 12 full sized muffins, and I would bake them at 350F for 15 minutes, and then add on additional bake time as needed from there.
To Donna, I'm not really hot onb cottage cheese but once these are baked you have no idea the cottage cheese is in them.
Great point, Thomas! Thanks for sharing this feedback.
Can you freeze these? I'd like to make these for myself (I'm a single). Would halve the recipe and freeze a few. Yes or no?
Yes, absolutely, Nancy! These are a perfect food to freeze and re-heat another time. We hope you can try it out!
These are NOT gluten free. They contain flour!
Thank you for catching that, Lyn! We're so sorry for the error on our end and have removed the gluten free label from this recipe.
I don't eat cottage cheese -- too much salt -- what else could I use? Maybe ricotta?
Hi Donna! While we've not tried this recipe with substitutions, we believe that the Ricotta would be a good substitute for the cottage cheese in this recipe. You may be able to use sour cream as well, but may have to modify the amount to compensate for the liquid. We look forward to hearing if you try this recipe with any modification and how it works for you!
Can bell peppers or something similar be substituted for the baby pig without losing integrity of the recipe?
HI Sandy! Thanks for reaching out. We think substituting the green pepper for the bacon is a great idea. One suggestion would be to make sure that the pieces of pepper should be around the same size or smaller than the bacon would have been, as larger pieces will likely sink to the bottom of the batter. We hope you get a chance to try the recipe and let us know what you think!
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