Martha Stewart Breakfast Egg-and-Cheese Muffins

Martha Stewart breakfast egg-and-cheese muffins are golden, tender muffins with a soft-boiled egg, crumbled sausage and Asiago tucked inside that come together in 95 minutes. Try these make-ahead breakfast ideas for brunch or weekend mornings, since they bake in a standard muffin tin and travel well.

Boil the eggs for exactly 6 minutes, then drop them into an ice bath right away. That timing keeps the yolks jammy and the whites firm enough to peel, while leaving them in the water longer turns the yolks chalky.

Martha builds each muffin around a whole soft-boiled egg, wrapped in a thick, doughlike batter that bakes into a shell, much like a Scotch egg in muffin form. The sour cream and Asiago make the crumb rich and savory, while the scallions keep every bite fresh against the sausage.

Martha Stewart Breakfast Egg-and-Cheese Muffins

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

9

servings

Prep time

40

minutes

Cooking time

22

minutes

Calories

380

kcal

A soft-boiled egg sits inside a thick, savory muffin batter studded with sausage, scallions and Asiago. Once baked, the crust turns golden and crisp while the inside stays tender and the yolk stays jammy.

Ingredients

• 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)
  

Directions

• Boil the eggs: Prepare an ice bath, then bring a large pot of water to a boil and carefully add 9 eggs. Boil for 6 minutes, then move them to the ice bath until cool enough to peel and set them on a paper towel-lined plate.
• Brown the sausage: Heat 1 teaspoon oil in a medium skillet over medium-high heat, then add the sausage. Cook for about 5 minutes, stirring to break it up, until browned, then let it cool slightly and chop it into pea-size pieces.
• Prep the muffin tin: Preheat the oven to 400°F, then line 9 cups of a standard 12-cup muffin tin with baking cups or brush them lightly with oil. This keeps the muffins from sticking once the cheese melts.
• Mix the dry ingredients: Whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt and 1 tablespoon sugar in a medium bowl. Set it aside while you make the wet mixture.
• Mix the wet ingredients: Whisk together 1/2 cup oil, 1/2 cup sour cream, 1/4 cup water and the remaining 2 eggs in another bowl. Then stir the wet mixture into the dry until just combined.
• Fold in the add-ins: Fold in the chopped sausage, 1/2 cup chopped scallions and 1/2 cup of the Asiago. The batter will be thick and doughlike, so don't worry if it looks stiffer than regular muffin batter.
• Fill the cups: Spoon 2 tablespoons of batter into each prepared cup, then nestle a cooked egg on top. Scoop 2 more tablespoons of batter, flatten it into a disk, and cover the egg, pressing gently to seal.
• Top and bake: Sprinkle the remaining 1/2 cup cheese over the tops, then bake for about 22 minutes. They're done when golden and the tops spring back when lightly touched.
• Cool and serve: Let the muffins cool for 5 minutes in the tin, then move them to a wire rack. Cool them completely if you plan to store them, or serve warm while the yolks are still soft.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Asiago?

Sharp cheddar or Parmesan both work, since they melt well and bring a similar salty bite. Keep the shred fine so it spreads evenly through the thick batter.

How do I store leftover egg-and-cheese muffins?

Let them cool completely, then keep them in an airtight container in the fridge for up to 3 days. Because the eggs inside are soft-boiled, I wouldn't leave them out at room temperature for more than a couple of hours.

Can I make these ahead for a busy morning?

You can boil and peel the eggs and cook the sausage the day before and keep both in the fridge. Then mix the batter and assemble in the morning, which cuts the hands-on time quite a bit.

What can I use if I don't have a muffin tin?

A ramekin set on a sheet pan works for each muffin, though you may need to add a few minutes to the bake. Fill them the same way, with batter on the bottom, the egg in the middle and a batter disk on top.

What's the most common mistake with this recipe?

Overcooking the eggs is the usual problem, because a hard-boiled yolk cooks even further in the oven and turns dry. Stick to 6 minutes and the ice bath so the yolk stays soft after baking.