Breakfast Egg Muffins

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Breakfast Egg Muffins

  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x


Tender, fluffy biscuit style muffins filled with soft-cooked eggs for a unique and satisfying breakfast.



  • 12 medium eggs
  • 2 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 110 gm cold butter, cut into small pieces
  • 250 mL buttermilk
  • 1/4 cup finely chopped chives
  • 1/2 cup shredded Cheddar cheese


  1. STEP 1 Place eggs in single layer in saucepan. Cover with 2.5 cm of cold water.
  2. Set the pan over high heat and bring the water to rolling boil.
  3. Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes.
  4. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
  5. STEP 2 Preheat oven to 180°C. Stir flour with sugar, baking powder, salt and baking soda.
  6. Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
  7. STEP 3 Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp dough around each hard-cooked egg and place in paper liners. Top with cheese.
  8. STEP 4 Bake for 20 to 22 minutes or until tops are golden and spring back when lightly touched. Cool slightly before serving.


  • Courtesy of: Manitoba Egg Farmers


  • Serving Size: 12

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Posted on

October 18, 2016