There’s a certain joy that fills the kitchen when you combine breakfast favorites into one delightful dish. Imagine the warmth of freshly baked muffins infused with the comforting flavors of sausage, egg, and creamy Gruyere cheese—an irresistible blend that will leave everyone smiling. I discovered this recipe during a cozy weekend morning, craving something heartier than my usual breakfast routine and wanting to impress friends who popped by unannounced.
These Sausage Egg & Cheese Muffins are not just visually stunning; they pack a flavor punch that rivals any brunch dish you’ll find at a café, but with much less hassle. The best part? They’re easy to whip up in advance, making them perfect for busy mornings or casual gatherings. Picture a cheesy muffin cradling a perfectly soft-boiled egg, ready to be devoured with every bite. Trust me, once you try this recipe, it’ll become a beloved staple in your kitchen!
Why love this Sausage Egg & Cheese Muffin?
Delicious Flavor Explosion: The rich combination of savory sausage and creamy Gruyere cheese elevates your standard breakfast muffin to gourmet status.
Easy Preparation: With a straightforward method, you can master this recipe without culinary expertise.
Crowd-Pleasing Appeal: Perfect for brunch gatherings, everyone will be clamoring for seconds!
Meal Prep Friendly: Bake these muffins in advance and simply reheat for a warm morning treat.
Unique Twist on Breakfast: The surprise of a soft-boiled egg tucked inside adds an exciting element that’s sure to impress.
Satisfying Comfort Food: Nothing beats the cozy feeling of indulging in these hearty muffins on a lazy Sunday.
Sausage Egg & Cheese Muffin Ingredients
For the Muffin Batter
- All Purpose Flour – essential for creating the muffin’s structure; be sure to measure correctly for best results.
- Baking Powder – a key leavening agent to give your muffins a lovely rise.
- Baking Soda – helps to balance the acidity from the sour cream and gives the muffins a tender crumb.
- Kosher Salt – enhances flavor; don’t skip it, as it highlights all the other ingredients!
- Whole Milk – adds moisture and richness for a soft texture.
- Sour Cream – brings a delightful tanginess and helps keep the muffins moist.
- Butter, melted – for that irresistible buttery flavor and a rich mouthfeel.
- Gruyere Cheese, grated – melts beautifully and adds a nutty flavor that complements the sausage.
For the Filling
- Breakfast Sausage – provides hearty protein and a savory taste; feel free to use spiced or mild based on preference.
- Green Onions, sliced – adds a fresh and vibrant flavor that cuts through the richness of the other ingredients.
For the Egg
- Eggs – provides the delightful surprise in each muffin; using soft-boiled eggs creates a luxurious texture.
These Sausage Egg & Cheese Muffin ingredients come together to create a breakfast delight that combines comfort and love, making any morning feel special!
How to Make Sausage Egg & Cheese Muffin
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Boil: Place cold eggs from the refrigerator in a medium pot, covering them with water. Bring to a boil and once boiling, set a timer for 3 minutes. Transfer eggs to an ice bath to cool, then refrigerate overnight.
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Peel: Gently crack the chilled eggs and peel. Place them on a plate and pop them in the freezer while you whip up the muffin batter.
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Preheat: Preheat your oven to 400°F. Grease a jumbo muffin tin with nonstick cooking spray to ensure easy removal later.
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Cook Sausage: In a medium pan over medium-high heat, add breakfast sausage. Break it into small pieces and cook for 8-10 minutes, until it’s browned and slightly crisp. Drain the grease and set aside to cool.
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Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and kosher salt. Whisk until well incorporated to ensure even distribution.
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Combine Wet Ingredients: Using a stand mixer, whisk together the egg, milk, sour cream, and melted butter until nicely blended and smooth.
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Combine Mixtures: With the mixer on low, gradually add the dry ingredients to the wet mixture. Blend until the batter is smooth, ensuring there are no lumps remaining.
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Incorporate Add-ins: Gently fold in the gruyere cheese, cooked sausage, and green onions until they are just mixed in—don’t overdo it!
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Prepare Eggs: Retrieve the eggs from the freezer. Roll them lightly in two tablespoons of flour on a plate to help them stay in place while baking.
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Fill Muffin Tins: Fill each muffin cup with about 1/3 cup of batter. Nestle a floured egg snugly in the center of each, and pipe the remaining batter around it, covering the egg completely.
Optional: Garnish with fresh herbs for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Sausage Egg & Cheese Muffin?
Looking to create a heartwarming breakfast spread that will leave everyone raving?
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing and colorful touch to your brunch table. Their natural sweetness perfectly contrasts the savory muffin.
- Crispy Bacon: The saltiness and crunch of crispy bacon elevate the whole breakfast experience. The smoky flavor complements the muffled richness beautifully.
- Creamy Avocado Toast: Spread rich, ripe avocado on toasted bread for a smooth texture that balances the muffin’s hearty filling. A sprinkle of salt and chili flakes boosts its appeal.
- Hash Browns: Golden and crispy, hash browns offer a delightful crunch alongside the muffins. This classic breakfast companion is sure to satisfy!
- Maple Syrup Drizzle: A touch of warm maple syrup on the side adds a delightful sweetness, enhancing every bite of your savory muffin. It’s a match made in breakfast heaven!
- Herbed Yogurt Dip: Serve a cool herbed yogurt dip for a fresh contrast. The creamy herbed flavor adds a delightful dip-worthy element to your meal.
These pairings create a cozy and memorable breakfast experience, ensuring that your Sausage Egg & Cheese Muffins shine at the table!
Tips for the Best Sausage Egg & Cheese Muffin
• Egg Cooling: Make sure to chill the boiled eggs overnight. This helps them hold their shape and reduces the chance of cracking during baking.
• Sausage Browning: Cook the breakfast sausage until crispy for the best texture. Undercooked sausage can make the muffins soggy, so ensure it’s golden brown.
• Flour Rolling: Lightly rolling the eggs in flour before baking helps them stay put and prevents them from sinking into the batter.
• Mixing Batter: Avoid overmixing once you add the dry ingredients; it can lead to tough muffins. Just mix until incorporated for that fluffy texture!
• Muffin Tin: For best results, use a quality jumbo muffin tin and ensure it’s well-greased. This prevents sticking and makes for easy retrieval.
• Serving Warm: These muffins are best served warm. Reheat them briefly in the oven for that fresh-out-of-the-oven experience!
Make Ahead Options
These Sausage Egg & Cheese Muffins are perfect for busy mornings, allowing you to enjoy a warm, hearty breakfast with minimal effort! You can prepare the muffin batter up to 3 days in advance by mixing the wet and dry ingredients separately, and refrigerating them in airtight containers. Additionally, the soft-boiled eggs can be boiled and peeled up to 24 hours ahead of time, keeping them in the fridge until you need them. Just remember to roll the eggs in flour before placing them in the muffin batter, as this helps them stay put while baking. When you’re ready to bake, simply combine the ingredients and fill your muffin tin—your delicious breakfast is just a few moments away!
How to Store and Freeze Sausage Egg & Cheese Muffin
Room Temperature: These muffins can be kept at room temperature for up to 2 days in an airtight container, perfect for a quick morning grab-and-go!
Fridge: Store any leftover muffins in the refrigerator for up to 5 days in an airtight container. Reheat in the microwave for about 30-40 seconds before serving.
Freezer: For longer storage, freeze individually wrapped muffins for up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven for a warm treat.
Reheating: To enjoy these delightful muffins again, pop them in a preheated oven at 350°F for about 10-15 minutes or until heated through. Enjoy your cozy breakfast!
Sausage Egg & Cheese Muffin Variations
Embrace your creative side and customize this recipe to suit your taste buds or dietary needs!
- Vegetarian Option: Replace the breakfast sausage with sautéed mushrooms and spinach for a delightful meatless alternative.
- Spicy Kick: Add diced jalapeños or crushed red pepper to the batter for a zesty twist that will wake up your taste buds!
- Cheese Swap: Experiment with different cheeses like cheddar or pepper jack for varying flavors and melted bliss.
- Herb Infusion: Mix in fresh herbs like thyme or parsley for a fragrant lift that enhances the overall taste profile.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend; just be sure to check for specific ratios!
These variations will allow you to make this comforting muffin your own, fostering a cozy and enjoyable kitchen experience for both you and your loved ones.
Sausage Egg & Cheese Muffin Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! For the best muffins, choose large eggs with no dark spots on their shells. When selecting Gruyere cheese, look for a firm texture and a nutty aroma. The milk should be fresh, and the sour cream should be creamy without any lumps.
How should I store leftover Sausage Egg & Cheese Muffins?
Very! You can keep these delightful muffins at room temperature in an airtight container for up to 2 days. If you need a longer storage option, pop them in the fridge where they’ll stay fresh for up to 5 days. Just reheat them in the microwave for about 30-40 seconds to enjoy again!
Can I freeze these muffins? How do I do it?
Yes, indeed! To freeze your Sausage Egg & Cheese Muffins, wrap each one individually in plastic wrap and then place them in a freezer bag. They will last up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw overnight in the refrigerator and reheat them in the oven at 350°F for about 10-15 minutes until warmed through.
What should I do if my muffins are too dense?
No problem! If your muffins turn out dense, it may be due to overmixing the batter or using too much flour. Make sure to gently fold dry ingredients into the wet mixture until just combined. Use a kitchen scale for precise flour measurements if you have one available!
Are there any dietary considerations I should be aware of with these muffins?
Great question! This recipe contains eggs and dairy, so if you have allergies, consider using egg substitutes such as flaxseed meal or applesauce and dairy-free alternatives for milk and sour cream. For those with gluten sensitivities, a gluten-free all-purpose flour can also work as a substitute!
What’s the best way to check when my muffins are done baking?
Absolutely! The best way to check for doneness is by inserting a toothpick into the center of one muffin. If it comes out clean or with only a few crumbs, they’re ready! The tops should also be golden brown and spring back when gently pressed.
Sausage Egg & Cheese Muffin: A Cozy Breakfast Delight
Ingredients
Equipment
Method
- Place cold eggs from the refrigerator in a medium pot, covering them with water. Bring to a boil and once boiling, set a timer for 3 minutes. Transfer eggs to an ice bath to cool, then refrigerate overnight.
- Gently crack the chilled eggs and peel. Place them on a plate and pop them in the freezer while you whip up the muffin batter.
- Preheat your oven to 400°F. Grease a jumbo muffin tin with nonstick cooking spray to ensure easy removal later.
- In a medium pan over medium-high heat, add breakfast sausage. Break it into small pieces and cook for 8-10 minutes, until it’s browned and slightly crisp. Drain the grease and set aside to cool.
- In a large bowl, combine flour, baking powder, baking soda, and kosher salt. Whisk until well incorporated to ensure even distribution.
- Using a stand mixer, whisk together the egg, milk, sour cream, and melted butter until nicely blended and smooth.
- With the mixer on low, gradually add the dry ingredients to the wet mixture. Blend until the batter is smooth, ensuring there are no lumps remaining.
- Gently fold in the gruyere cheese, cooked sausage, and green onions until they are just mixed in—don’t overdo it!
- Retrieve the eggs from the freezer. Roll them lightly in two tablespoons of flour on a plate to help them stay in place while baking.
- Fill each muffin cup with about 1/3 cup of batter. Nestle a floured egg snugly in the center of each, and pipe the remaining batter around it, covering the egg completely.