Print

Cheesy Egg Stuffed Breakfast Muffins

Cheesy Egg Stuffed Breakfast Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These savory Cheesy Egg-Stuffed Breakfast Muffins are a fun and filling twist on traditional muffins. Perfect for breakfast on the go or an impressive brunch, each muffin hides a boiled egg center wrapped in a cheesy, veggie-packed batter. Packed with flavor and protein, these muffins are as practical as they are delicious!

Ingredients

Scale

For the Muffin Batter:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika (optional)
  • ⅓ cup olive oil or melted butter
  • ½ cup plain Greek yogurt or sour cream
  • 2 large eggs (for batter)
  • ½ cup milk (whole or 2%)
  • 1 ½ cups shredded cheddar cheese
  • 2 green onions, finely chopped
  • ⅓ cup diced bell peppers (any color)

For the Filling:

  • 6 hard-boiled eggs (peeled)

Instructions

Prepare the Eggs:

  • Place eggs in a saucepan and cover with cold water (1 inch above eggs). Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
  • Transfer boiled eggs to an ice bath and peel once cooled.

Preheat and Prep:

  • Preheat the oven to 375°F (190°C). Grease or line a 6-cup muffin tin.

Mix Dry Ingredients:

  • In a large bowl, combine flour, baking powder, baking soda, salt, and smoked paprika.

Mix Wet Ingredients:

  • In another bowl, whisk olive oil, yogurt, eggs, and milk until smooth.

Combine Batter:

  • Gradually stir the wet mixture into the dry ingredients. Fold in cheddar cheese, green onions, and bell peppers. Avoid overmixing.

Assemble Muffins:

  • Spoon about 1–2 tablespoons of batter into each muffin cup. Place a boiled egg in the center of each and cover with more batter to fully enclose.

Bake:

  • Bake in the preheated oven for 20–25 minutes, or until muffins are golden brown and a toothpick inserted into the batter comes out clean.

Cool and Serve:

  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Serving Suggestions:

  • Perfect with ketchup, mustard, or a spicy sriracha mayo dip.
  • Pair with a fresh green salad or a bowl of fruit for a balanced meal.

Storage and Reheating:

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Wrap muffins individually and freeze for up to 2 months.
  • Reheating: Microwave for 20–30 seconds or bake at 350°F (175°C) for 5 minutes.

Tips & Tricks:

  • For easier assembly, use small eggs. Quail eggs work great for bite-sized muffins.
  • Add diced turkey sausage or extra veggies like spinach or sun-dried tomatoes for variation.
  • Avoid overmixing the batter to keep the muffins light and fluffy.

Find it online: https://cakeshungry.com/cheesy-egg-stuffed-breakfast-muffins/