Sausage, Egg and Cheese Muffin or better known as “The Rebel Within” from Craftsman and Wolves in San Francisco. This has been a long standing recipe goal of mine to recreate and perfect this delicious little bite. I was always delighted and amazed by how they perfected the soft boiled egg on the inside of a savory muffin.
When word got out in the city of this elusive foodie find, food influencers alike clamored at the opportunity to get the money shot (or rather the yolk shot). Having only braved their long lines and cramped seating a few times. It was definitely an only once in a blue moon outing to go to the bakery. I encourage you to brave the lines the next time you’re in San Francisco to experience and witness the true beauty of cutting The Rebel Within down the center to find the perfect jammy runny egg on the inside.
OR!
You can try your hand at making your own!
Think of this like the savory version of a chocolate lava cake. Where you need to freeze a ball of chocolate ganache to place in the center of cake batter, so while it bakes the center stays molten and the outside cooks. Same, sorta, er, kind of technique here. While this recipe is a little bit of a process. I have experimented a couple different ways to do this in hopes that it’s the easiest and most efficient way.
It all starts with a 3 minute egg. 3 seems to be the magic number here. From there cooling them in an ice bath and placing them in the fridge overnight. Then in the morning, to crack and shell them. Then place them in the freezer before baking is the best method for a yolky center. The savory muffin is equally a stand out and can be made just as is without the egg. But what’s the fun in that?!
Now as these muffins cool, it will continue to cook the egg. So be aware that these need to be consumed immediately for a runny yolk.
Make these for a fun yet impressive brunch. I don’t necessarily recommend these to be made as a meal prep kind of deal, they won’t be good on the run, so to speak. If you want a quicker breakfast idea, you might be interested in my Breakfast Egg Muffin Recipe.
To help wrap your head around how these muffins are achieved, here’s a YouTube video to explain the process.
Sausage Egg & Cheese Muffin (The Rebel Within)
Be aware, this recipe is a process. It's purely a fun recreated version of The Rebel Within from Craftsman and Wolves. Enjoy the process and appreciate the glorious runny egg when you cut into that muffin.
Ingredients
- 6 large Eggs
- 2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 large Egg
- 1 1/3 cups Whole Milk
- 1/4 cup Sour Cream
- 1/3 cup {5 tablespoons} Butter, melted
- 1 cup Gruyere Cheese, grated
- 12 ounces Breakfast Sausage, cooked and cooled
- 2 whole Green Onions, sliced
Directions
- Step 1 Place cold eggs straight out of the refrigerator in a medium size pot, fill just to cover the eggs with water and bring to a boil, once boiling set a timer for 3 minutes. Remove eggs to an ice bath and cool. Place eggs in a bowl and place in the refrigerator overnight. {If you have a cold spot in your fridge like I do where things can freeze, place them there, it’ll be easier to peel if they are super cold.}
- Step 2 Gently crack eggs and peel. This takes patience. Place eggs on a plate and place in the freezer while you prepare the muffin batter.
- Step 3 Preheat the oven to 400 degrees F. Grease the dickens out of a jumbo muffin tin with nonstick cooking spray.
- Step 4 In medium sized pan on medium-high heat, add breakfast sausage, break up sausage into small pieces and cook for 8-10 minutes or until browned and slightly crisp. Once cooked, drain the grease from the sausage and set aside to cool.
- Step 5 In a large bowl, combine all of the dry ingredients: flour, baking powder, baking soda, and salt. Whisk to incorporate.
- Step 6 Using a stand mixer, combine all of the wet ingredients: egg, milk, sour cream and melted butter and whisk to combine.
- Step 7 With the mixer on low, slowly begin adding the dry ingredients to the wet ingredients and mix until the batter is smooth and there are no lumps.
- Step 8 Mix in gruyere cheese, cooked breakfast sausage and green onions until just incorporated.
- Step 9 Remove eggs from the freezer. Place two tablespoons of flour on a plate and roll the eggs lightly in flour.
- Step 10 Fill each muffin tin with a 1/3 cup of batter. Place the egg snug in the center of the batter. Then using a piping bag or a resealable plastic bag add the muffin batter and cut a large tip. Pipe the remaining muffin batter around the egg to cover completely. Reference the YouTube video above if you need a visual of how this is accomplished.
- Step 11 Transfer the muffin tin to the oven and bake for 22-25 minutes until muffins are slightly golden on top.
- Step 12 Gently remove the muffins with a offset spatula and serve the muffins fresh out of the oven. Enjoy!
Savor and Enjoy!