Indulge in a satisfying and nutritious breakfast with soft yolk savoury muffins featuring turkey sausage. The combination of boiled eggs, savory sausage, and melted cheese yields a mouth-watering treat that’s perfect for busy mornings. This easy-to-prepare recipe offers a welcome change from cereal, providing a hearty and filling start to the day.
If you’re craving a hot breakfast that combines your love of soft yolk eggs with turkey sausage and melted cheese, these muffins are sure to hit the spot, keeping you satisfied until lunchtime.
Fans of this recipe may also enjoy exploring other creative breakfast options, such as sheet pan eggs benedict, chocolate pancake spaghetti, or apple crumb muffins, all offering unique twists on traditional morning meals.
How to Make This Healthy Breakfast
To create these unique muffins, start by adding white vinegar to a pot of water, followed by the eggs. Let them simmer for 4 minutes before plunging them into an ice bath. The acidity of the vinegar helps loosen the eggshells, making peeling easier.
Next, heat some oil in a skillet and cook the turkey sausage until browned. Add some dill, salt, and pepper to taste, then set the cooked sausage aside.
In a separate bowl, combine flour with baking powder, baking soda, garlic salt, and onion powder. Sift this mixture into another bowl and mix in butter, sour cream, heavy cream, buttermilk, and a wooden spoon. The result should be a smooth batter.
Add the remaining dill along with mozzarella cheese, spinach, tomatoes, and cooked sausage to the batter. Carefully peel the eggs once they have cooled slightly.
Divide the muffin batter evenly among prepared muffin cups, placing a peeled egg in the center of each. Cover the egg with the remaining batter. Be sure to liberally grease the muffin cups to prevent sticking. I find that a silicone muffin pan works well for this recipe.
While traditional paper liners can make cleanup easier, I prefer to simply grease the muffin tins for these muffins. Cooking spray would be another effective option. Once baked and golden brown, allow the muffins to cool on a wire rack before serving warm. You can also garnish them with dill if desired. The addition of a whole egg inside each muffin makes for a satisfying and healthy breakfast.
Why Savoury Breakfast Muffins are So Good
The harmony of soft-boiled eggs, sausage, and cheese creates a sublime combination that’s further elevated by the spinach and tomatoes. The creamy yolk adds a richness to this on-the-go breakfast, although hard-boiling the eggs is also an option if you prefer. These savory muffins are not only delicious but also incredibly convenient – simply store them in the refrigerator or freezer for a quick and easy breakfast solution. As one of my go-to meal prep recipes, these soft yolk muffins offer versatility as well; feel free to modify the ingredients to suit your taste.
Variations for these Hearty Egg Muffins
Transform your breakfast burrito by swapping out the turkey sausage for beef or pork breakfast sausage, turkey bacon, or diced ham. Consider a different type of cheese, such as cheddar, and experiment with various fillings. Spinach, cheese, and tomatoes are a classic combination that also works well in omelettes. If you’re looking to mix things up, try adding sautéed mushrooms or bell peppers instead of, or in addition to, the spinach and tomatoes. For an added depth of flavor, substitute dill with fresh chives, green onions, or other herbs like rosemary, thyme, or sage. Don’t forget to add a spicy kick by serving it with some hot sauce!
Savoury Breakfast Muffins FAQs
When it comes to storing breakfast muffins, you’ll want to know that they can be safely refrigerated for up to four days. Simply place them in an airtight container and keep them fresh. If you wrap each one individually, they’ll make for a quick and easy grab-and-go breakfast option. Alternatively, consider freezing the muffins for up to three months. To reheat, simply thaw overnight in the refrigerator and then give it about a minute in the microwave to warm it up. In fact, 30 to 45 seconds might be enough time to reheat these, depending on your microwave.As for why this recipe uses soft-boiled eggs, it’s all about texture. By baking the muffins after boiling the eggs, you get an extra layer of cooking time that helps firm up the yolks. If you were to hard-boil them initially, they would end up too rubbery in the oven. And when reheating, there’s even more cooking time involved, so it’s best to start with a soft-boiled egg.You can also make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour like King Arthur or Bob’s Red Mill. The texture may be slightly different, but the end result will still be delicious.
Savoury Breakfast Muffins Recipe
Savoury Breakfast Muffins with Soft Boiled Eggs, Sausage and Cheese
Savoury breakfast muffins, packed with turkey sausage, soft-boiled eggs, and cheese, offer a delightful and nutritious morning meal that’s a far cry from the usual cereal. This recipe requires mere moments of prep time, followed by a moderate cooking period, resulting in a dozen scrumptious muffins.
Instructions
To start, preheat your oven to 400 degrees Fahrenheit. Meanwhile, bring a pot of water to a boil and prepare an ice bath by filling a large bowl with cold water and adding a splash of white vinegar. The acidity in the vinegar will help make it easier to peel the eggs later. Once the water is boiling, carefully place the eggs into the pot and let them cook for 4 minutes before transferring them to the ice bath. While the eggs are cooking, heat up a skillet over medium heat and add a swirl of olive oil. Cook the Turkey sausage in the skillet, breaking it apart with a wooden spatula until it’s browned and fully cooked. Season the sausage with dill, salt, pepper, and red pepper flakes, then set it aside.In a small bowl, whisk together flour, baking soda, baking powder, garlic salt, and onion powder, then sift the mixture over a large bowl. To the dry ingredients, add softened butter, sour cream, buttermilk, and heavy cream, stirring until fully incorporated. Next, fold in the remaining dill, mozzarella cheese, spinach, tomatoes, and cooked sausage.Once the eggs have cooled enough to handle, peel them and set them aside. Grease a muffin tin with olive or canola oil, then fill each cup about one-third of the way full with the batter. Place an egg in the center of each tin, followed by a spoonful of batter that covers it just barely. Top each muffin with some remaining shredded mozzarella cheese, pepper, and red pepper flakes, then bake them on the center rack of your oven at 400 degrees Fahrenheit for 15 minutes.