Go Back
+ servings
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.
Print Recipe
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 mins
Cook Time17 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, healthy muffins, savory muffins
Servings: 6
Calories: 344kcal
Author: Jordan Smith


  • muffin tin
  • pot
  • Mixing Bowl


Extra Soft-Boiled Egg Ingredients

  • 3 liters of water
  • 1 tsp salt
  • 6 large eggs
  • 2 cups ice in ice water bath

Dry Ingredients

  • 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

Wet Ingredients

  • ½ cup buttermilk
  • 1 cup almond milk

Mix-In Ingredients

  • 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


  • 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.


Calories: 344kcal | Carbohydrates: 24g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1657mg | Potassium: 236mg | Fiber: 4g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 2mg