Breakfast Egg Buffins

Breakfast Egg Muffins

Prep Time

30 minutes

Cook Time

30

Serving Yield

6-8

What’s a buffin?  A term used to describe a biscuit/muffin hybrid that sounds better than a miscuit!  These buffins are sweet and savory and stuffed with swirls of Italian sausage, red pepper, scallions, all orbiting around a Farmers Hen House egg yolk center.  They’re perfect for any meal but make for a fantastic snack at home or on the go!

Share on facebook
Share on twitter
Share on pinterest
Share on email

Ingredients

2 large eggs + 9 egg yolks

1/2 cup of light oil (e.g. vegetable oil) + 2 tsp, plus more for brushing (optional)

8 ounces breakfast sausage, casings removed

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1 tablespoon sugar

1/2 cup sour cream

1/2 cup chopped scallions

1/2 cup chopped peppers

1 cup shredded cheese (we used white cheddar)

Directions

Step 1

In a medium skillet, heat 1 teaspoon oil over medium-high.

Step 2

Add sausage and cook, stirring to break up, until browned, about 5 minutes.

Step 3

Transfer to a plate; let cool slightly.

Step 4

Chop into pea-size pieces. Return pan to heat.

Step 5

Add 2nd tsp of oil and chopped peppers.

Step 6

Season with salt and pepper and saute until soft.  Set aside

Step 7

Preheat oven to 400 degrees.

Step 8

Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

Step 9

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Step 10

In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

Step 11

Stir wet ingredients into dry until just combined.

Step 12

Fold in sausage, peppers, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.

Step 13

Fill each prepared muffin cup with 2 tablespoons batter.

Step 14

Nestle one egg yolk in each.

Step 15

For each cup, scoop 2 more tablespoons batter and flatten it slightly to form a disk.

Step 16

Cover egg with disk; gently press to seal.

Step 17

Sprinkle tops with remaining 1/2 cup cheese.

Step 18

Bake until golden and tops spring back when lightly touched, about 22 minutes.

Step 19

Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.