Cheesy Egg Stuffed Breakfast Muffins

Cheesy Egg-Stuffed Breakfast Muffins take breakfast to a whole new level—combining the ease of a muffin with the surprise and satisfaction of a whole boiled egg tucked inside.

Not only are these muffins visually impressive, but they deliver balanced nutrition, serious meal-prep potential, and endless possibilities for customization.

This comprehensive guide goes beyond the basics: you’ll get step-by-step technique, advice for achieving the perfect muffin texture, creative variations, and pro-level storage and reheating solutions.

Whether you’re feeding a busy family, prepping ahead, or hosting brunch, this recipe is your foolproof ticket to a breakfast that stands out.

Ingredients Checklist

A good stuffed muffin starts with the right base and flavorful mix-ins. Here’s what you’ll need for a batch of six, plus helpful substitution tips and add-on ideas.

• All-Purpose Flour: 1½ cups (swap up to half for whole wheat for added fiber)

• Baking Powder: 2 teaspoons

• Baking Soda: ½ teaspoon

• Salt: ½ teaspoon

• Smoked Paprika: ½ teaspoon (optional, for depth and color)

• Olive Oil or Melted Butter: ⅓ cup (olive oil for a lighter crumb; butter for rich flavor)

• Plain Greek Yogurt or Sour Cream: ½ cup (Greek yogurt for more protein, sour cream for classic tang)

• Eggs for Batter: 2 large (room temperature for best mixing)

• Milk: ½ cup (whole milk preferred, but any unsweetened alternative works)

• Shredded Cheddar Cheese: 1½ cups (sub part for mozzarella or pepper jack for variety)

• Green Onions: 2, finely chopped (or chives for milder onion flavor)

• Bell Pepper: ⅓ cup diced, any color (adds sweetness and moisture)

• Boiled Eggs: 6, peeled (use medium-sized or even small or quail eggs for best fit)

Optional Add-ins:

• Extra Veggies: Spinach, grated carrot, zucchini (press out excess moisture)

• Protein: Chopped cooked turkey sausage, crumbled bacon, or diced ham

• Herbs: Parsley, basil, or dill

• Heat: Diced jalapeños, red pepper flakes, or a dash of hot sauce

Equipment:

• 6-cup muffin tin (or 12-cup for a double batch)

• Mixing bowls

• Whisk and spatula

• Measuring cups and spoons

• Saucepan (for boiling eggs)

• Muffin liners or nonstick spray

Step-by-Step Instructions

Follow these instructions for the best texture, perfect egg placement, and a fluffy, cheesy finish.

1. Prepare the Boiled Eggs
Place eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a boil, then remove from heat, cover, and let stand for 9–10 minutes. Transfer immediately to an ice bath to cool, then peel gently. (Medium or small eggs fit best in standard muffins; trim larger eggs if needed.)

2. Preheat and Prepare Muffin Tin
Heat oven to 375°F (190°C). Grease a 6-cup muffin tin generously or use parchment/silicone liners for easy release.

3. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and smoked paprika.

4. Mix Wet Ingredients
In another bowl, whisk together olive oil or melted butter, Greek yogurt or sour cream, eggs, and milk until smooth and cohesive.

5. Combine Batter
Stir the wet mixture into the dry ingredients just until moistened (do not overmix; lumps are fine). Gently fold in shredded cheese, green onions, and bell peppers.

6. Assemble Muffins
Spoon a generous tablespoon of batter into each muffin cup—enough to cover the bottom. Place a peeled boiled egg in the center of each cup, pressing gently to nestle it down. Cover with the remaining batter, making sure the egg is fully enclosed but not overfilling the cups.

7. Bake
Bake on the center rack for 20–25 minutes, or until muffins are golden on top and a toothpick inserted through the muffin (not the egg) comes out clean. The muffins should spring back lightly when touched.

8. Cool and Serve
Let muffins cool in the pan for at least 5 minutes, then gently run a butter knife around the edges to release. Transfer to a rack to finish cooling, or serve warm for maximum cheesy gooeyness.

Tips for Perfect Results

Achieve bakery-quality results and avoid common mistakes with these pro strategies:

• Use the Right Egg Size: Smaller eggs are easier to wrap with batter. For mini muffins, use quail eggs for bite-sized snacks.

• Don’t Overmix Batter: Stir until just combined to avoid tough muffins.

• Even Layering: Spoon enough batter to create a base and fully cover the eggs so they don’t peek out during baking.

• Chop Add-ins Finely: This prevents the batter from getting lumpy and ensures even distribution.

• Test for Doneness: Check both the muffin and the egg for doneness—if unsure, use a thermometer (internal temp should reach 190°F/88°C).

• Cool Before Slicing: Let muffins rest so the structure sets, making them easier to cut and enjoy without falling apart.

• Batch Prep: Double the recipe and freeze leftovers for grab-and-go meals.

Serving Suggestions

Cheesy Egg-Stuffed Muffins are more than just a standalone breakfast. Try these serving ideas to elevate your meal:

• Dipping Sauces: Serve with ketchup, sriracha mayo, or mustard.

• Fresh Pairings: Add a side of arugula salad, fruit, or roasted vegetables for a balanced breakfast or brunch.

• Brunch Board: Mix and match with pastries, yogurt, and smoked salmon.

• Lunchbox Staple: Pack with carrot sticks and hummus for an easy protein-packed lunch.

• Brunch Entertaining: Display on a tiered tray with other mini-muffins or savory scones for a show-stopping spread.

• On-the-Go: Wrap in parchment for a hearty breakfast during the commute.

Final Thoughts

Cheesy Egg-Stuffed Breakfast Muffins deliver on every level: flavor, nutrition, convenience, and that wow-factor of a hidden whole egg.

They’re endlessly customizable, perfect for meal prep, and guaranteed to please both kids and adults. With the right technique, these muffins bake up golden and tender with a surprise center in every bite.

Prep a batch ahead of a busy week, get creative with your add-ins, and enjoy the ultimate breakfast treat—whether at home, at work, or on the move.