Sausage Egg Muffins
User Reviews
4.5
Sausage Egg Muffins
Description
This recipe begins by soft boiling large eggs for six minutes, then cooling them rapidly in an ice water bath and refrigerating to maintain a jammy texture. The batter is made by whisking all-purpose flour with baking powder, sugar, and salt, then folding in milk, melted butter, and one egg. Cooked breakfast sausage, shredded cheddar cheese, and fresh chives add savory depth and a slight herbal note to the batter.
Each muffin cup is filled partially with batter, topped with a peeled soft boiled egg, then covered with more batter before baking at 450°F. This high temperature helps develop a slight crust while cooking the batter through without overcooking the egg yolk in the center. The result is a tender muffin exterior with a warm, soft boiled egg molten core.
These Sausage Egg Muffins are convenient for packed breakfasts or brunch tables, providing a balance of textures and proteins. They store well in the refrigerator for 3-4 days, making them suitable for make-ahead meals.
For firmer but still jammy yolks, placing peeled eggs in the freezer for 20-30 minutes before adding them to the batter can help maintain yolk integrity during baking.
Ingredients
- 6 large egg soft boiled, shell removed
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 1 1/4 cup milk whole
- 1/2 cup butter melted and slightly cooled
- 1 large egg
- 1 cup breakfast sausage cooked, about 8 oz
- 1 cup cheddar cheese shredded
- 1 Tbsp. chives fresh, chopped
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.
- 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.
- Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.
- 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!)
- 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.
Notes
- Keep the sealed Sausage Egg Muffins refrigerated; consume within 3-4 days for best quality.
- Placing peeled soft boiled eggs in the freezer for 20-30 minutes before assembling helps keep yolks jammy after baking.
- The eggs should be soft boiled for exactly 6 minutes to achieve a runny yolk before cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1jumbo muffin | |
| Calories | 526kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 281mg | 94% |
| Sodium | 905mg | 38% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 900IU | 18% |
| Calcium | 261mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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