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Breakfast Egg-and-Cheese Muffins

This recipe is inspired by the legendary Rebel Within muffin at San Francisco bakery Craftsman and Wolves.

  • Prep:
  • Total Time:
  • Yield: Makes 9

Photography: Lennart Weibull

Source: Martha Stewart Living, September 2016


  • 11 large eggs, room temperature
  • 1/2 cup plus 1 teaspoon safflower oil, plus more for brushing (optional)
  • 8 ounces breakfast sausage, casings removed
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1/2 cup chopped scallions
  • 1 cup finely shredded Asiago (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. 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 doughlike.)

  4. Fill each prepared muffin cup with 2 tablespoons batter. Nestle a cooked egg in each. For each cup, scoop 2 more tablespoons batter and flatten it slightly to form a disk. Cover egg with disk; gently press to seal. Sprinkle tops with remaining 1/2 cup cheese. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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