Cheesy Sausage and Runny Egg Muffins

These aren’t your average breakfast muffins. These cheesy sausage muffins have a beautiful runny egg inside a savory, tender, fluffy sausage and cheese muffin. They are ready in 30 minutes and perfect for breakfast, brunches, or snacks! For boiled eggs, use older eggs as they are easier to peel. Use smoked salmon instead of sausage if you prefer and smoked tofu if you are a vegetarian. The boiled eggs can be done a day before. Next day, freeze the unpeeled eggs in the freezer for not more than 30 minutes while you prepare the batter. This way, the eggs are cold and will stay runny after baking.

10 Medium eggs, at room temperature
110 g Olive oil
130 g Sour cream
300 g Plain flour plus more for coating boiled eggs
1 tsp Baking powder
1/2 tsp Baking soda
60 g Cheddar, grated
50 g Parmesan, grated
2 tbsp Chives, chopped
100 g Cooked sausages, finely chopped (or smoked salmon)

Preheat oven to 220C/430F. Grease and flour a jumbo 6-moulds muffin tray.
Bring a small-medium pot of water to a boil. Ensure there’s enough water in the pot to cover the eggs by about an inch. Once the water is boiling, reduce the heat to low and gently add the 6 eggs to the water. Then, turn the heat back up to a boil. Boil for for 5 minutes and then place in an ice water bath to stop them from cooking. Peel and set aside. Use old eggs as they are easier to peel after boiling.
In a mixing bowk, whisk together the remaining 4 eggs, olive oil and sour cream. Gradually add in flour, then add the baking powder and baking soda. Add the grated cheeses, chopped chives and finely chopped sausage, mix well.
Divide half of the mixture among the 6 muffin moulds. Gently roll each egg first into a little flour. Make a small dint in each mould of batter and place an egg in the centre. Cover the eggs with the remaining batter.
Bake for 18 minutes until golden. Allow the muffins to cool for 5 minutes in the pan, then remove from the moulds. Cut in half and serve immediately with a little salt, pepper and chives.

4 comments:

Tom 28/3/26 12:18: ...and that's the way I like my eggs!
Brian's Home Blog 28/3/26 14:11: That looks like a really good breakfast to me!
Christine 28/3/26 14:50: Great for breakfast
DEZMOND 28/3/26 15:21: Well isn't that a fruschtuck every heart would like to wake up to! What a delicious delight to behold and taste. And eggs should be cheaper next week ahead of Easter or after it, so a perfect time for similar recipes.