Hi Caroline, Yes, you can absolutely use your jumbo pan without them getting hard, and splitting them later is a brilliant idea! Just drop your oven temperature to 325°F (165°C) so they bake gently without overcooking the edges, and increase the bake time to about 25 to 30 minutes. Make sure to grease the cups really well and fill them about three quarters full so they can puff up beautifully. Start checking them at the 25-minute mark, they are ready when the centers are completely set with no jiggle and a knife inserted in the middle comes out clean. Enjoy! Xx

Hi Beth, you could try, the recipe is for 12 eggs, which fits perfectly in a 9×13 pan. Just pour the entire egg mixture and all your chosen toppings in, and bake it at 350°F (180°C). It will take longer than the muffins, probably around 30-40 minutes, or until the center is completely set. Let me know how it goes Xx

Hi Debby, Of course! You can definitely use a mini muffin pan. Just make sure to reduce the baking time. I’d start checking them around the 10-12 minute mark. They’ll be a super cute, bite-sized breakfast!Xx