Savoury breakfast muffins with whole eggs

Meet your new morning obsession: Savoury Breakfast Muffins with a whole egg baked right in the middle.

Yep — these aren’t your average muffins. They are fluffy, cheesy, loaded with veggies (or whatever fillings you fancy), and then—boom!—you bite in and find a perfectly cooked egg nestled inside.

Perfect for brunch, meal prep, or surprising your family with a breakfast that looks fancy but is secretly super easy to make. Trust us — one batch, and you will wonder how your mornings ever survived without them.

How to make Savoury breakfast muffins with whole eggs

Makes: 5
Preparation time: 30 Minutes
Cooking time: 30 Minutes
Cost per recipe: Serves 5 for under R100

Ingredients:

6 eggs, at room temperature
310 ml (1¼ cups) self-raising flour
2.5 ml (½ tsp) salt + extra
250 ml (1 cup) lukewarm buttermilk
45 ml (3 tbsp) sunflower oil
375 ml (1½ cups) cheddar, grated
2 spring onions, thinly sliced
125 ml (½ cup) leftover boerewors, chopped

Method:

Bring a small saucepan ¾ full of water to a simmer over medium high. Reduce heat to low, gently lower 5 of the eggs into the water and cook for 4 minutes. Remove the eggs and immediately place in a bowl of ice water until cold.
Carefully peel the eggs (they should be very soft and quite tricky to peel). Place in the freezer while you make the muffin batter.
Preheat oven to 200°C. Grease 5 cups of a jumbo muffin tray with cooking spray.
Combine the flour and salt. Make a well in the center. Whisk together the remaining egg, buttermilk and oil. Stir the wet ingredients into the dry ingredients until just mixed.
Mix 250 ml (1 cup) of the cheddar, onions and boerewors through the batter. Spoon 30 ml (2 tbsp) of the batter into each of the prepared cups and make an indent in the center of each to hold the egg. Place an egg into each cup. Season with extra salt.
Spoon in the rest of the batter, around and completely covering the eggs. Bake for about 18 minutes or until the muffins are golden and just cooked. Sprinkle the remaining 125 ml (½ cup) cheddar over and bake for about 3 minutes or until the cheese has melted.
Cool in the pan for 15 minutes before removing. Serve warm.

Optional:

Make onion curls to garnish by thinly slicing the green ends of a spring onion into long strips. Place in a bowl of ice water for a few minutes until they start to curl up. Drain.

*The image and recipe were supplied by The South African Poultry Association

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