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Breakfast Egg-and-Cheese Muffins

Recipe photo courtesy of Lennart Weibull

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

Source: Martha Stewart Living, September 2016
Total Time Prep Yield



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How would you rate this recipe?
  • ElizabethM3930211
    22 JUL, 2018
    These are so fun and filling! I love that this is a take off of a Craftsman and Wolves menu item. The Asiago cheese made them extra delicious! I've made them a few times and they have been a hit with everyone who has tried them. I followed the recipe exactly except I used grapeseed oil in lieu of the safflower oil since that's what I have on hand.
    • patewks
      1 DEC, 2018
      Am I missing something? The heading is for Egg and Cheese Muffins but the recipe does not match??
    • suziegets9438457
      3 SEP, 2018
      I bought the silicone egg cups with lids! Saves time having to peel the eggs!
  • dryan9119
    30 MAR, 2018
    I've made these a couple of times, both times following the recipe pretty closely, and they were pretty darn good! I agree with the previous comment...they were biscuit-like in texture, but not dry. We enjoyed them warm from the oven, and took the remaining ones on a kayak trip the next morning! What a treat!
  • Lowe6269
    11 OCT, 2016
    Thought the texture was going to be more like a muffin but it came out more like a biscuit. Is it supposed to come out like a biscuit? Martha...? The flavor is there and it made me want the gravy that goes with the biscuit. May need to tweak the salt level...for me need a little bit more.

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