This is a recipe I adapted from Cooking Light's Soft-Yolk Muffins with Sausage and Cheese. It was very good and even great the next morning for a quick and easy breakfast.

• Soft Butter
• 12 large eggs
• 8 ounces ground sausage
• 3 C. ounces all-purpose flour (about 1 cup)
•  1 tablespoon baking powder
•  1 teaspoon granulated sugar
•  1/2 teaspoon baking soda
•  1/2 teaspoon ground black pepper
•  1 teaspoon kosher salt
•  2 cups buttermilk
•  3 tablespoons vegetable oil
•  3 large eggs, lightly beaten
•  4 ounces Cabot white cheddar cheese, grated and divided (about 1 cup)

PREPARATION

1. Preheat oven to 400°F. Spread a coating of butter on the inside 12-cup muffin pan.
2. Bring a large saucepan of water to a boil over high. Carefully lower 12 large eggs into water with a strainer or slotted spoon. Boil 5 minutes and 30 seconds; immediately plunge into a bowl of ice water. Cool 10 minutes. Peel eggs.
3. Heat a small nonstick skillet over medium-high. Add sausage to pan; cook 4 minutes or until browned, stirring occasionally to crumble. Drain on paper towels.
4. Whisk together flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together buttermilk, oil, and large eggs in a separate large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in two-thirds of sausage and 2 ounces cheese.
5. Divide half of batter evenly among cups of prepared muffin pan. Nestle 1 peeled cooked egg vertically into batter in each cup. Top with remaining batter. Sprinkle muffins with remaining sausage and remaining 2 ounces cheese.
6. Bake at 400°F on bottom rack until cheese melts and a wooden pick inserted in center comes out with moist crumbs, about 17 minutes. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.
   

Serve warm with Charcuterie, cheese, lots of different pickles, bread, Maille mustard, and a simple greens salad with lettuce, olive oil, lemon, and salt.

Refrigerate any leftovers.