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breakfast egg muffin close up

Breakfast Egg and Cheese Muffins

  • Author: Adapted from Martha Stewart, inspired by the San Francisco bakery Craftsman and Wolves
  • Prep Time: 40 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 30 mins
  • Yield: 9 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.