Cheddar-Herb Egg Stuffed Muffins

Hard-boiled egg lovers will go crazy for these tender muffins featuring a surprise centre.

  • Prep time: 15 min
  • Makes: 6 to 12 servings
  • Cook time: 20-22 min

Nutritional Information

Per Serving (1/2 muffin)

  • Calories 228
  • Fat 12 g
  • Saturated Fat 4 g
  • Cholesterol 97 mg
  • Carbohydrates 21 g
  • Fibre 0 g
  • Sugars 2 g
  • Protein 8 g
  • Sodium 357 mg
  • Potassium* 102 mg
  • Iron 1.3
  • Calcium 120 g
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 package
EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch
2 1/2 cup / 625 ml
all-purpose flour
1 cup / 250 ml
shredded aged Cheddar cheese
1/4 cup / 50 ml
finely chopped green onion
2 tbsp / 30 ml
finely chopped fresh parsley
1 tbsp / 15 ml
baking powder
3/4 tsp / 4 ml
1/2 tsp / 2 ml
baking soda
1/4 tsp / 1 ml
ground black pepper
1 1/2 cup / 375 ml
2% milk
1/3 cup / 75 ml
canola oil
Naturegg Omega 3 eggs
1 tbsp / 15 ml
white wine vinegar


  1. Preheat the oven to 375°F (190°C). Grease a jumbo 6-cup muffin pan well. Pat the hard boiled eggs dry using paper towels.

  2. Stir the flour with the cheese, green onion, parsley, baking powder, salt, baking soda and pepper in a large bowl. Whisk the milk with the canola oil, eggs and vinegar in a separate bowl. Stir the milk mixture into the flour mixture, just until combined. (Do not overmix.)

  3. Divide half of the batter between the muffin cups. Stand a hard boiled egg up in each muffin cup. Spoon over the remaining batter making sure the eggs are completely covered. Bake for 20 to 22 minutes or until the top springs back lightly when touched. Cool slightly. Serve warm or at room temperature.


  1. Replace half of the cheese with crumbled cooked bacon for an extra indulgent breakfast treat.

  2. Muffins can be reserved for up to 2 days in the refrigerator. Warm gently before serving.

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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Tips: Shell Eggs

When making sauces and custards, whisk small portions of hot liquid with the beaten whole eggs to gently warm them up before whisking with the remaining hot mixture.

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