Savory Egg Inside Muffins
These muffins are a fun twist on classic breakfast. With sausage, spinach, tomatoes, and a whole egg tucked inside, each bite is packed with flavor and protein. They’re easy to prep ahead and perfect for busy mornings or relaxed weekend brunch.
Servings: 12 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
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.
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
Calories: 337kcal | Carbohydrates: 20g | Protein: 15g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 732mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg
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