breakfast egg and cheese muffins
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.
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.
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?
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.
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.
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.Print
- 11 large eggs, room temperature
- 1/2 cup plus 1 teaspoon light tasting olive oil
- 8 ounces breakfast sausage, casings removed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 cup sour cream
- 1/2 cup chopped scallions
- 1 cup (4 ounces) shredded Asiago cheese
- 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.