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These baked savory egg inside muffins are a fun and flavorful twist on breakfast. Each muffin hides a whole hard-boiled egg in the center, surrounded by tender muffin batter filled with turkey sausage, spinach and mozzarella. With a perfectly seasoned mix of garlic, dill and red pepper flakes, these muffins are hearty and satisfying. They’re great for make-ahead breakfasts, brunch spreads or even as a portable snack. Serve warm or at room temperature, and don’t be surprised if they disappear fast.
These savory egg inside muffins wrap a whole egg in sausage, spinach and cheese-studded muffin batter. They’re flavorful, filling and perfect for breakfast or brunch.
Fans of these breakfast muffins might also like to try sheet pan eggs benedict, chocolate pancake spaghetti or even these apple crumb muffins.
Why You’ll Love It
High in protein: Each muffin includes turkey sausage, cheese and a whole egg.
Make-ahead friendly: Great for meal prep and busy mornings.
Flavor-packed: Seasoned with herbs, sausage and two kinds of cheese.
Fun and unique: That egg surprise in the center is always a hit.
Egg Muffin Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Hard-boiled and used whole in the center of each muffin.
White vinegar: Helps the boiled eggs peel more easily.
Olive oil: Used for cooking the sausage and keeping the muffins moist.
Turkey sausage: Adds lean protein and savory flavor.
Dill weed, salt, black pepper and red pepper flakes: Add depth and mild spice.
All-purpose and whole wheat flour: Create a hearty and tender muffin base.
Baking powder and baking soda: Provide lift and fluffiness.
Garlic salt and onion powder: Add layers of flavor to the batter.
Salted butter and sour cream: Keep the muffins rich and moist.
Buttermilk and heavy cream: Add tang and a soft texture.
Mozzarella cheese: Melts into the batter and adds cheesy goodness.
Spinach and grape tomatoes: Add freshness, color and extra nutrients.
Fresh dill: Optional garnish for a herby finish if liked.
How to Make Boiled Egg Filled Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Boil and chill the eggs: Boil medium eggs, chill in ice water, then peel.
Brown the sausage: Sauté with spices until golden and cooked through.
Mix the batter: Combine dry ingredients, then add wet ingredients, cheese, sausage, spinach, and tomatoes.
Assemble the muffins: Fill tins with batter, insert one egg, cover with more batter.
Top and bake: Sprinkle with cheese and spices, then bake until golden and cooked through.
Substitutions and Variations
Switch the protein: Try crumbled bacon, breakfast sausage or plant-based sausage.
Go vegetarian: Omit sausage and add extra cheese and veggies.
Try other cheeses: Use cheddar, gouda or feta instead of mozzarella.
Serving Suggestions
For breakfast: Grab one of these plus a freezer smoothie pack for a speedy snack on a busy weekday morning!
With brunch: Pair this tasty egg muffin with a breakfast lasagna or breakfast sliders or, for something sweet and contrasting, perhaps a blue smoothie bowl with spirulina or some Bisquick banana muffins.
How to Store Savory Egg Inside Muffins
Store: Keep these soft boiled egg bites refrigerated in an airtight container and they’ll keep for up to 4 days. If you wrap each one individually, they’ll be a handy breakfast you can simply grab before rushing out the door.
Freeze: They will keep for up to 3 months in the freezer.
Thaw: Thaw overnight in the fridge.
Reheat: You can warm them back up in the microwave. It will take maybe 45 seconds, depending on the microwave wattage.
Top Tips
Use medium eggs: They fit better inside the muffins without spilling over.
Don’t overmix the batter: Mix until just combined to keep muffins tender.
Grease the muffin tin well: This helps the muffins release easily after baking.
Let muffins cool slightly: This helps them firm up and makes them easier to handle.
Breakfast Egg Muffins FAQs
Since these are baked after the eggs are boiled, that extra cooking time will firm up the yolks some more. If you hard-boil them to start with, they will have too much total cooking time and get rubbery in the oven. Don’t forget they have even more cooking time if you make a batch and reheat them in the microwave. So keep the egg boiling time to 4 minutes max!
Yes! This recipe uses all purpose flour, but I’ve made them with a 1:1 gluten free flour such as King Arthur or Bob’s Red Mill. The texture is a bit different but still very delicious.
Best Egg Inside Muffins Recipe
Savory Egg Inside Muffins
Equipment
- Wooden Spoon or Spatula
Ingredients
- 12 eggs, medium
- 1 Tablespoon white vinegar
- 1 Tablespoon olive oil
- ½ Pounds sausage, turkey
- 2 Teaspoons dill weed, plus more for optional garnish
- 1 Teaspoons salt
- 2 Teaspoons black pepper, coarse, divided
- ½ Teaspoons red pepper flakes, divided
- 2 Cups all purpose flour
- ¼ Cup whole wheat flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon garlic salt
- ½ Teaspoon onion powder
- ¼ cup salted butter, softened
- 2 Tablespoons sour cream
- 1 Cup buttermilk
- ½ Cup heavy cream
- 1 ¼ Cups mozzarella, shredded
- 1 Cup baby spinach
- ½ Cup grape tomatoes, halved
Instructions
- Preheat the oven to 400 degrees F. Heat a skillet over medium heat and bring a pot of water to a boil. Add a splash of white vinegar to the water. This will help the eggs peel easily. Prepare a bowl of ice water.
- Carefully lower the eggs into the boiling water. Boil for 4 minutes. Remove eggs and place into the ice water.
- Add a swirl of olive oil to the hot skillet followed by the turkey sausage. Break apart with a wooden spoon into bite sized pieces. Season with 1 teaspoon dill, salt, 1 teaspoon pepper, and ¼ teaspoon red pepper flakes. Brown and drain. Set aside.
- In a small mixing bowl, combine flour, baking soda, baking powder, garlic salt, and onion powder. Sift over a large mixing bowl.
- Next, add softened butter, sour cream, buttermilk, and heavy cream. Stir with a wooden spoon until incorporated. Then fold in the remaining dill (1 teaspoon), 1 cup mozzarella cheese, spinach, tomatoes, and sausage.
- Peel the hard boiled eggs.
- Spray a muffin tin with olive or canola oil.
- Fill each tin up ⅓ of the way full with the batter. Place a hard boiled egg in the center of each tin, then spoon batter over the top until just covered.
- Sprinkle the tops of the muffins with remaining shredded mozzarella cheese (¼ cup), pepper (½ teaspoon) , and red pepper flakes(¼ tsp). Place onto the center rack of the oven and bake for 15 minutes.
Notes
Don’t overmix the batter: Mix until just combined to keep muffins tender.
Grease the muffin tin well: This helps the muffins release easily after baking.
Let muffins cool slightly: This helps them firm up and makes them easier to handle.
Nutrition
These muffins are a great way to add some fun and flavor to your morning. The hidden hard-boiled egg adds protein and surprise, while the cheesy, herb-filled muffin base keeps things savory and satisfying. Whether you make them for a weekend brunch or prep a batch for weekday breakfasts, these savory egg inside muffins are a unique and filling option that everyone will love.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
They’re perfect to start my mornings. The soft yolk inside was perfectly runny, and the mix of sausage and cheese made them so satisfying. They’re easy to grab and go, which is perfect for busy weekdays.
This recipe turned out amazing! I’m really happy I gave it a try. It’s definitely going on my list of favorites!
So easy to make and it tastes exceptionally good!
This one exceeded my expectations! So flavorful!
My kids love it for breakfast. It’s so practical for on-the-go meals, too!
I am team savory for breakfast and this one is so filling! I love making it ahead for a quick breakfast, too.
I love making this in a big batch for an easy yet delicious breakfast!!
I have been looking for a recipe like this. Can’t wait to try tomorrow