Sausage Egg Muffins

Ingredients

• 1eggs

  6 large soft boiled eggs, shell removed
• ⅓cups

  2 cups all-purpose flour
• 0.17tbsp.

  1 Tbsp. baking powder
• ⅓teaspoons

  2 tsp. sugar
• 0.08teaspoon

  1/2 tsp. salt
• 0.21cup

  1 1/4 cup whole milk
• 0.08cup

  1/2 cup butter, melted and slightly cooled
• 0.17egg

  1 large egg
• 0.17cup

  1 cup breakfast sausage, cooked (about 8 oz.)
• 0.17cup

  1 cup shredded cheddar cheese
• 0.17tbsp.

  1 Tbsp. fresh chives, chopped

Instructions

1. 1

   Prepare the soft boiled eggs. Bring a large saucepan to boil over medium-high heat. Gently lower the eggs, straight from the fridge, into the water with a spoon. Let cook for 6 minutes. Fill a bowl with ice and water. Once the eggs are ready to be removed, use a slotted spoon to gently place into the ice water bath. Place the eggs, in the ice bath and all, in the fridge for at least 30 minutes.

2. 2

   Preheat the oven to 450°F. Spray a 6 count jumbo muffin tin with non stick spray or line with silicone liners.

3. 3

   Whisk together the flour, baking powder, sugar and salt in a large bowl. 

4. 4

   Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.

5. 5

   Pour the butter mixture into the dry ingredients and fold gently. Then add in the shredded cheese, cooked sausage and chives. Fold just until combined or until no more flour pockets remain. (Batter will be thick!)

6. 6

   Place ~2 Tbsp. of muffin batter into prepared muffin tin (I like to use a cookie scoop for this) and make a well in the batter with a spoon.

7. 7

   Carefully peel the shells off of the soft boiled eggs and place the egg in the well you created. Scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.

8. 8

   Bake for 18-20 minutes or until the tops of the muffins become golden brown. Slice in half immediately for a runny egg yolk, or allow the muffins to cool for ~5-10 minutes for a jammy or more hard boiled egg yolk.