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 spatula 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.