Sausage Egg Muffins

A two in one: a soft boiled egg wrapped up in a savory sausage and cheese muffin. Filling, super delicious and easy to take on the go!

Course Breakfast

Cuisine American

Prep Time 45

Cook Time 20

Total Time 1 5

Servings large muffins

Calories 526kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

6 large soft boiled eggs, shell removed
2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 1/4 cup whole milk
1/2 cup butter, melted and slightly cooled
1 large egg
1 cup breakfast sausage, cooked (about 8 oz.)
1 cup shredded cheddar cheese
1 Tbsp. fresh chives, chopped

US Customary - Metric

Instructions

Prepare the soft boiled eggs. Bring a large saucepan to boil over medium-high heat. Gently lower the eggs, straight from the fridge, into the water with a spoon. Let cook for 6 minutes. Fill a bowl with ice and water. Once the eggs are ready to be removed, use a slotted spoon to gently place into the ice water bath. Place the eggs, in the ice bath and all, in the fridge for at least 30 minutes.
6 large soft boiled eggs, shell removed
Preheat the oven to 450°F. Spray a 6 count jumbo muffin tin with non stick spray or line with silicone liners.
Whisk together the flour, baking powder, sugar and salt in a large bowl.
2 cups all-purpose flour, 1 Tbsp. baking powder, 2 tsp. sugar, 1/2 tsp. salt
Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.
1 1/4 cup whole milk, 1/2 cup butter, melted and slightly cooled, 1 large egg
Pour the butter mixture into the dry ingredients and fold gently. Then add in the shredded cheese, cooked sausage and chives. Fold just until combined or until no more flour pockets remain. (Batter will be thick!)
1 cup breakfast sausage, cooked (about 8 oz.), 1 cup shredded cheddar cheese, 1 Tbsp. fresh chives, chopped
Place ~2 Tbsp. of muffin batter into prepared muffin tin (I like to use a cookie scoop for this) and make a well in the batter with a spoon.
Carefully peel the shells off of the soft boiled eggs and place the egg in the well you created. Scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.
Bake for 18-20 minutes or until the tops of the muffins become golden brown. Slice in half immediately for a runny egg yolk, or allow the muffins to cool for ~5-10 minutes for a jammy or more hard boiled egg yolk.

Video

Notes

Store properly sealed in the fridge for 3-4 days.
If your egg yolks aren't as runny as you prefer when you slice the muffins in half, you can try placing your peeled soft boiled eggs in the freeze for 20-30 minutes before placing in the well of the muffin batter. This freeze time helps the yolk stay nice and jammy. I've found enough ice in the water bath and 30 minutes of fridge time is usually enough to keep a runny yolk.

Nutrition