breakfast egg cheese muffins on parchment paper

Hello! I am writing to you from the depths of moving boxes upon moving boxes. Actually, that is a lie — we are far from being fully packed here, and we move out in less than a week. (!) NOT PANICKING. Just gonna sit here and eat another breakfast egg and cheese muffin to prepare myself for all the packing and not panicking.

It’s hard to be motivated to pack when we are relocating ourselves to an apartment for a few months while the new house is still being built, but such is life. The apartment is actually pretty great, and it might even be fun to feel like we’re “camping out” for a while. But I know that, come December, I will be itching like no other to move into our new home. Counting down the days.

mixing ingredients in a bowl

I’ve been feeling more bittersweet about the move than I expected. I do love our current home with all its old charm and quaintness, and I love our neighbors and our neighborhood. I love the giant trees (except in the fall when all the leaves fall to the ground and then they are the bane of our existence) and the easy access to the park and playground. But I also can’t wait to establish ourselves in a new neighborhood, where everyone is a new neighbor, where we can walk to an even bigger park by the lake and make even more memories in our “forever” home.

breakfast egg and cheese muffins in muffin pan

It was strange for me to think that these breakfast egg and cheese muffins are one of the last recipes I’ll be making in our kitchen, but I do think I went out with a bang here. I mean, when you stuff a cheesy, sausage-y muffin with an entire hard-boiled egg, how can you go wrong?

preparing breakfast egg muffins in muffin pan

breakfast egg muffins on parchment paper

When I happened upon these muffins in my Martha Stewart mag, I’m pretty sure I literally gasped. THIS is the muffin I’ve been waiting for all my life — the kind of muffin that is truly, ultimately satisfying. I mean, you have an entire breakfast in one muffin: sausage, scallions, cheese, muffin, egg. The only thing missing is the coffee, but when you’ve got these muffins for breakfast, that’s the only heavy lifting you have to do in the morning. Glory be.

breakfast egg and cheese muffins on parchment paper

These muffins may take a little more time to prepare than your average muffin, but they’re not any more difficult to make. You par-boil some eggs, mix up the batter, nestle the egg into the muffin cup with the batter, sprinkle some extra cheese on top (of course) and bake it all up. And just like that, a full breakfast in one muffin is served.

close up breakfast egg muffin

I am saving one of these muffins so it can be the last thing I eat in my house before I move out. I feel like that’s a pretty good (and delicious) way to say goodbye.

Breakfast Egg and Cheese Muffins

A unique portable breakfast! These egg and cheese muffins have a poached egg baked inside a cheesy savory muffin batter!
Servings: 9 muffins
breakfast egg muffin close up
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
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Ingredients 

Instructions 

  • Fill large bowl with ice water. Bring large pot of water to boil. Using slotted spoon, carefully lower 9 eggs into boiling water. Boil 6 minutes, then use slotted spoon to transfer eggs to ice bath. Cool 5 minutes, then carefully peel and transfer to paper towel-lined plate.
  • In medium skillet over medium high heat, add 1 teaspoon oil. Add sausage and cook, breaking into smaller pieces with wooden spoon or spatula, 5 to 7 minutes until browned. Transfer to plate. Cool 10 minutes, then chop into pea-sized pieces.
  • Heat oven to 400 degrees F. Line 9 standard-size muffin cups with paper baking liners. In medium bowl, whisk flour, baking powder, baking soda, salt and sugar to combine. In separate medium bowl, whisk remaining 1/2 cup oil, sour cream, 1/4 cup water and remaining 2 eggs. Stir wet ingredients into dry ingredients just until incorporated, then fold in sausage, scallions and 1/2 cup cheese (batter will be very thick).
  • Spoon 2 tablespoons batter into each prepared muffin cup. Gently press 1 egg into center of batter in each cup. For each cup, scoop 2 more heaping tablespoons batter and form into rough disc; place disc on top of and around egg to cover. Press seams to seal. Sprinkle tops with remaining 1/2 cup cheese.
  • Bake 21 to 25 minutes until golden brown and tops spring back when lightly touched. Cool 5 minutes in muffin cups, then transfer to cooling rack to cool completely.

Notes

Martha Stewart, inspired by the San Francisco bakery Craftsman and Wolves

Nutrition

Calories: 435kcal, Carbohydrates: 24g, Protein: 18g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 233mg, Sodium: 721mg, Potassium: 193mg, Fiber: 1g, Sugar: 2g, Vitamin A: 476IU, Vitamin C: 0.3mg, Calcium: 207mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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10 Comments

  1. Sharron says:

    Zowie, these are SO GOOD! Will become a regular breakfast option around here!

  2. Georgie says:

    For the love! 🙂 These look incredible and this breakfast loving girl has a rostered day off tomorrow…I think my plans just firmed up!

  3. Medeja says:

    This looks like a really nice thing for breakfast!

  4. Becky says:

    These look delicious, especially with the egg inside. Yummy! Good luck with your move and the next new chapter in your life.

  5. Stephanie says:

    Karen — Thank you on both levels, dear! xo

  6. Stephanie says:

    Katrina — Yes, for sure! Thanks, girl!

  7. Stephanie says:

    Gina — Thanks so much! I think it’s worth a try to freeze them… the egg’s texture might change but it could work! If you try it, let me know!

  8. Karen @ The Food Charlatan says:

    Whoa! This is officially my new favorite breakfast and I haven’t even tried it yet. love the egg inside! That is so fun. PS good luck moving!!

  9. Katrina says:

    These look like a total game changer!! Such a fun take on a scotch egg!

  10. Gina G says:

    I’m super excited to try this recipe…they look so tasty! Do you think these muffins would freeze well?