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)
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.
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.
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.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.
Stir wet ingredients into dry until just combined.
Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)
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.
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.
Sprinkle tops of each muffin with remaining 1/2 cup cheese.
Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
- Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.
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