Cheesy Egg Stuffed Breakfast Muffins

Hey there! Let’s talk about these amazing Cheesy Egg-Stuffed Breakfast Muffins. They’re the kind of breakfast you whip up when you want something fun, filling, and a little out of the ordinary. A soft, cheesy muffin wrapped around a perfectly boiled egg? Game on.

These muffins are super versatile and perfect for busy mornings. Meal prep? Absolutely. Impressing guests? Definitely. And the best part? They’re portable. Breakfast on-the-go has never looked this fancy.

Let’s dive into the details—step by step—so you can recreate these beauties right at home.

What Makes These Muffins So Special?

First things first. These aren’t your average breakfast muffins. They’ve got:

• A soft, cheesy texture that melts in your mouth.
• A hidden boiled egg in the center (seriously, who doesn’t love a surprise like that?).
• Fresh veggies and herbs mixed in for flavor and nutrients.

Think of these as a mash-up of a muffin, a frittata, and an egg wrap. The trifecta of deliciousness.

Recipe Overview

Here’s the rundown:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: 6 muffins
• Difficulty: Easy to moderate (you’ll need a little patience to assemble them, but nothing wild)

Things You’ll Need:

• Muffin tin (standard 6-cup pan)
• A saucepan (for boiling the eggs)
• Mixing bowls and a whisk
• Measuring cups and spoons

Scaling Tip: If you’ve got a bigger crowd (or just love leftovers), double the entire recipe and use a 12-cup muffin tin. Or bake in batches—your call!

Ingredients

Here’s what you’ll need:

The Muffin Batter

• 1 ½ cups all-purpose flour: The classic base. Want to make it healthier? Swap half for whole wheat flour.
• 2 teaspoons baking powder + ½ teaspoon baking soda: Helps the muffins puff up nice and fluffy.
• ½ teaspoon salt: To balance all the savory flavors.
• ⅓ cup olive oil (or melted butter): Keeps things moist. I like olive oil for a lighter texture, but butter’s great if you’re feeling indulgent.
• ½ cup plain Greek yogurt (or sour cream): Adds a little tang and makes the muffins extra tender.
• 2 large eggs: One for your batter. The others? They’re getting boiled.
• ½ cup milk: Whole milk works best, but use your favorite alternative (like almond or oat milk).
• 1 ½ cups shredded cheddar cheese: The cheesier, the better.

The Extras

• 2 green onions, finely chopped: Adds a fresh, onion-y kick.
• ⅓ cup diced bell peppers (any color): A pop of sweetness and color.

The Star of the Show

• 6 hard-boiled eggs: These little guys are the surprise center.

The How-To

Here’s how to make these step by step. I’ll walk you through it like we’re in the kitchen together.

Step 1: Boil the Eggs

• Place 6 eggs in a saucepan. Cover them with cold water, about an inch above the eggs.
• Bring the water to a boil. Once it’s bubbling, cover the pan and take it off the heat. Let the eggs sit for 9–10 minutes.
• Cool them down fast. Pop the eggs into an ice water bath for a few minutes. Once they’re cool, peel them carefully.

Pro Tip: Smaller eggs fit more easily in the muffins. If you only have large eggs, you might need to trim the tops a bit.

Step 2: Make the Batter

• Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin or line it with paper liners.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add a little smoked paprika if you’re feeling fancy.
• In another bowl, mix the olive oil, yogurt, eggs, and milk. Whisk until smooth.
• Combine the wet and dry ingredients. Stir gently. Don’t overmix—lumps are okay!
• Fold in the cheese, green onions, and bell peppers.

Step 3: Assemble and Bake

• Drop a spoonful of batter into each muffin cup. Just enough to cover the bottom.
• Place a peeled boiled egg in the center of each cup. Nestle it down gently.
• Cover the eggs with more batter. Go slow—make sure the egg is completely hidden.
• Bake for 20–25 minutes. You’ll know they’re done when the tops are golden and a toothpick (inserted into the muffin part) comes out clean.

Variations and Customization

Want to switch it up? Here are some ideas:

• Veggie lovers: Toss in spinach, zucchini, or grated carrot.
• Spicy kick: Stir in some minced jalapeño or a dash of red chili flakes.
• Dairy-free: Use almond or coconut milk and swap out regular cheese for your favorite dairy-free alternative.

Serving and Storing

These muffins are great on their own, but if you want a little extra, here’s how to serve them:

• Pair them with ketchup, mustard, or a dollop of spicy mayo for dipping.
• Serve alongside a fresh green salad or fruit for a balanced meal.

Storing Leftovers?

• Pop them in an airtight container in the fridge for up to 3 days.
• Want to save them longer? Wrap them individually and freeze for up to 2 months.

Reheat Like This:

• Microwave: 20–30 seconds (wrap in a damp paper towel for extra moisture).
• Oven: Bake at 350°F (175°C) for 5–8 minutes.

Final Thoughts

These Cheesy Egg-Stuffed Breakfast Muffins are the kind of thing you’ll want to make again and again. They’re easy to customize, great for meal prep, and seriously fun to eat. Whether it’s a lazy Sunday brunch or a busy weekday morning, they’ll fit right in.

So grab your apron, turn up your favorite playlist, and let’s get baking!

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