Egg Surprise Breakfast Muffins
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I saw these egg-filled muffins on TikTok and knew I had to make something like them immediately. You may or may not be aware of the rise of Emily Mariko, so if you’re not a little background might be helpful. She lives in San Francisco and eats an incredibly delicious balanced diet that features a lot of food from her Japanese family combined with healthy California living. She is a real TikTok phenomenon anyone abscesses over everything she eats including the ‘Rebel Within’ muffins she has for breakfast.
The bakery is called Craftsman & Wolves and I loved the reveal of the full egg in the centre. It’s sort of like a healthier breakfast scotch egg if you know what I mean. I wanted to make some, and so I had a good old hunt on Google and watched a YouTube video of the owner talking about how he made them and use that as my starting point. Rather unconventionally I tested out the recipe by using containers that looked the same size as there is in the video. The first batch I made had way too much fat content but after tweaking a little I came up with this recipe which is relatively easy, have a nice eggy texture and is the perfect grab and go breakfast. They’re less muffins, and more like egg cups with a fun surprise centre. I like mine served with a generous sprinkling of salt and a glug of Tabasco sauce.
I recommend getting a Texas muffin tin for this recipe which is a bigger version of a normal muffin tray. This is the one I use and really recommend. I’m not usually one for buying new things to make recipes but to get a full egg in the middle you do need a little bit of space and I do like big muffins so I know I’ll get lots of use out of it. You can spoon in the filling but I do use a piping bag which might like fancier but it’s just to make my life easier in the long run.
How to make egg surprise breakfast muffins
Time: 35 Mins
Skill: Easy
Makes: 6 breakfast muffins
INGREDIENTS
10 medium eggs (6 for the middle and 4 for the batter)
75ml oil
250g plain flour
125g soured cream
1/2tsp baking soda
1/2 tbsp baking powder
Lots of freshly ground black pepper
1/2 tsp salt
200g sausage meat or bacon, cooked and broken into small pieces.
100g grated cheddar cheese
50g Parmesan, finely grated
6-8 spring onions, finely chopped
METHOD
Boil your eggs for five minutes and then put them in a bowl full of cold water with some ice to stop the cooking process. Once called very gently peel them - I like to peel them in the bowl in the water as it makes them easier to peel. If you want your eggs jammy rather than runny cook them for seven minutes, and if you would like them firm go for a full 10 minutes.
Preheat the oven to 220C/ 430F. In a large bowl combine your wet ingredients and whisk until smooth then add in your flour, salt, pepper and any other dried herbs you fancy adding and stir together being careful not to over mix.
Add in your cheese, sausage and spring onions and mix until fully combined.
If using a piping bag at this stage put your batter mix into the piping bag. Take your large muffin tin and spray with nonstick spray and then pipe or spoon a layer about an inch thick of batter into the bottom of each hole.
Gently toss your eggs in flour so that the batter has something to adhere to, then place each egg in the middle of each hole and pipe the batter around and on top or use a spoon to do so.
In the hot oven for about 16 to 18 minutes until golden brown.
NOTES
If you want these to be veggie, you could swap the meat for a veggie substitute or some additional veggies.
This cooking time might not seem long enough for something so big, but remember, you are only cooking that outside layer because the inside with the egg is already cooked.
Here’s the video of them making them in Craftsmen & Wolves.
if you want to make 12, this recipe can very happily be doubled.
