Name: Savory Breakfast Muffins
Prep time: 30 min
Cook time: 17 min
Ingredients: 3 liters of water; 1 tsp salt; 6 large eggs; 2 cups ice in ice water bath; 2 cups kodiak cakes power flapjack mix (classic buttermilk); 1 tsp baking soda; ½ tsp garlic powder; ¾ tsp salt; 1/3 tsp black pepper; ½ cup buttermilk; 1 cup almond milk; 1 cup cheese (I used a mix of gruyere and aged cheddar – you can use parmesan, asiago, whatever you have); ¾ cup chicken sausage (finely chopped (can use bacon or regular sausage)); ¼ cup sautéed yellow onion and red & green peppers (finely chopped)

These savory breakfast muffins are such a show-stopper: this is the cheese, egg, and sausage muffin you need for your next brunch!

This is the savory breakfast muffin. There is a cheesy muffin with soft boiled egg on the side.

Savory Breakfast Muffins

Imagine a big fluffy muffin sitting on a small plate. You cut into the muffin and you find there's a soft-boiled egg oozing out dark yellow yolk. Then you take a bite and taste cheese, sausage, and vegetables all at the same time. You realize you took a bite of one of the best savory breakfast muffins on the planet.

This savory breakfast muffin is the show stopper of all breakfast muffins. Unlike most muffins with fruit mixed in, this one is savory and has a soft-boiled egg on the inside. Perfect for brunch or weekend breakfast, these muffins will impress a crowd!

The Rebel Within

This savory breakfast muffin is a play on the Rebel Within. The Rebel Within is a masterpiece created by William Werner, owner of a bakery in San Francisco. It's a remarkable achievement of breakfast baked-good deliciousness that's just as surprising the tenth time as the first.

It's incredible. Rebels made their way from San Francisco to a little coffee shop in St. Louis called Comet Coffee. My mother-in-law is a Comet Coffee regular so she introduced us to these! Only available on the weekends, she would wake up very early to make it to the coffee shop for one of these amazing pastries before they were sold out for the day. One day she shared it with me and my mind was blown. The savory muffin was incredible!

We loved them so much that a few years later, Alan and I went to visit Craftsman and Wolves, where the Rebel originated, while we were on our honeymoon in California. Needless to say, I have thought about these muffins for a long time.

This is a picture of the savory breakfast muffins. There is a muffin cut in half so you can see the soft boiled egg on the inside.

What ingredients do I need?

Extra Soft-Boiled Egg Ingredients

Water - This water will be used to soft boil the eggs.
Salt - A little bit of salt will be added to the water for bringing it to a boil.
Eggs - The eggs will be extra soft-boiled before going inside the muffin. It can be tricky to cook these correctly, as we don't want to over cook the eggs because they will still cook while the muffins bake in the oven.
Ice water bath - We will make a really cold ice water bath to place the eggs into right as they come out of the boiling water.

Dry Ingredients

Kodiak Cakes Power Flapjack Mix - This mix will be the main ingredient to make the dough of the muffin.
Baking soda - While the pancake mix does have leavening, we will add a little extra baking soda to ensure the muffins rise.
Garlic powder - An awesome seasoning for a savory muffin!
Salt & Black pepper - A little of both of these will go into the mix for seasoning.

Wet Ingredients

Buttermilk - The buttermilk is going to serve as a leavening for the muffins and ensure they rise and get super fluffy.
Almond milk - Instead of using all buttermilk, we will use a combination of buttermilk and almond milk.

Mix-In Ingredients

Cheese - I use a mix of gruyere and aged cheddar, but you can use parmesan, asiago, or whatever cheese you have.
Chicken sausage - I like to use finely chopped chicken sausage, but you can use bacon, turkey sausage, pork sausage, or whatever you have available.
Yellow onion, red peppers, & green peppers - A combination of these ingredients adds some awesome flavors and textures in the muffins. However, you can change the portions or leave them totally out if you want.

This is a picture of the savory breakfast muffin. There is melted cheese, peppers, and onion on the top. The muffin is light brown and crispy on the edges.

Can I make substitutions to this recipe?

Absolutely! This is one of the recipes that allows for several substitutions. The base ingredients like pancake mix and eggs should stay the same, but you can vary the kinds of cheeses, sausage, vegetables, and seasonings to your liking!

How long does it take to make this recipe?

This recipe takes about 30 minutes to prepare and 17 minutes to cook. The most time intensive part is soft boiling the eggs and peeling them because you have to be very gentle. The time it takes to prepare this recipe is worth is because these muffins are show-stopper material!

What is the process to make this recipe?

Preheat oven to 400 degrees.
Spray muffin tin with oil.
Make soft boiled eggs (very cautiously!)
Place eggs in warm tap water while the pot of water is waiting to boil. Heat water on high until boiling. Gently add eggs and boil for 4 minutes. After 4 minutes, take out eggs cool slightly in an ice bath for 3 minutes. Crack and peel while still warm. The trick is to not over (or under) cook the eggs before placing them into the muffin tins because they will cook more when baking.
Combine dry ingredients in a large bowl. Mix well.
Add wet ingredients to the bowl of dry ingredients, mixing just to combine. Do not overmix! It’s okay if there is still pancake mix unmixed.
Stir in the mix-in ingredients. Add most of the cheese (save a very small amount for sprinkling at the end), onion, peppers, and sausage.
Scoop approximately ¼-ish cup of batter into each muffin tin. Use a finger to press a small dent into each batter. Add egg and position upright in each tin.
Place the remaining batter in a plastic sandwich baggie and cut the corner to pipe remaining batter around and on the top of each egg to cover. Sprinkle with remaining cheese.
Bake for 17 minutes (on top shelf) and turn muffin tin halfway through cooking.
Allow to cool for 10-15 minutes in muffin tin.

These are the savory breakfast muffins right before they go into the oven. There is batter in each muffin and there are soft boiled eggs on the inside.

Are savory breakfast muffins healthy?

Everyone has their own definition of "healthy," and these savory muffins are absolutely healthy to me! They have a balance of carbohydrates, protein, and fats, making them awesome fuel for the day. Each muffin is packed with an entire soft-boiled egg, surrounded in protein-packed fluffy dough with savory sausage pieces and vegetables. There's 25 grams of protein per muffin and even more amazing flavors!

Looking for more easy breakfast recipes?

Here are some of my favorite brunch recipes:

Can I have the recipe?

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4.34 from 3 votes

Savory Breakfast Muffins

These savory breakfast muffins are the show stopper cheese, egg, and sausage muffin you need for your next brunch!

Prep Time30

Cook Time17

Course: Breakfast

Cuisine: American

Keyword: eggs, healthy muffins, savory muffins

Servings:

Calories: 344kcal

Author: Jordan Smith

Equipment

muffin tin
pot
Mixing Bowl