Breakfast Sausage, Egg & Cheese Muffins

These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂

This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.

Yield: 9 standard muffins

• 11 large eggs, room temperature
• 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
• 8 ounces breakfast sausage or sweet Italian sausage, casings removed
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt, plus more for sprinkling
• 1 tablespoon granulated sugar
• 1/2 cup sour cream
• 1/2 cup thinly sliced scallions, about 8 or 9)
• 1 cup finely shredded Asiago cheese (4 ounces)

1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.

2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.

3. Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

5. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

6. Stir wet ingredients into dry until just combined.

7. Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)

8. Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.

9. For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.

10. Sprinkle tops of each muffin with remaining 1/2 cup cheese.

11. Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

12. Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.

I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!

Two Years Ago:

• Sautéed Haricots Verts with Mushrooms & Scallions

Three Years Ago:

• Clams Casino
• Asparagus Mimosa

Four Years Ago:

• Asparagus, Leek, & Gruyère Quiche
• Asparagus Gruyère Tart

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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