0 from 102 votes
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!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 6 large
Calories: 526 kcal
Course:
Breakfast
Cuisine:
American
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
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.
Cup of Yum
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 Information
Serving
1jumbo muffin
Calories
526kcal
(26%)
Carbohydrates
38g
(13%)
Protein
19g
(38%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
281mg
(94%)
Sodium
905mg
(38%)
Potassium
253mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
900IU
(18%)
Calcium
261mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6large
Amount Per Serving
Calories 526
% 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.