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Prep Time
10 mins
Total Time
35 mins
12 muffins


eggs, divided
2 cups
all-purpose flour
500 mL
1 tbsp
baking powder
15 mL
1 tsp
5 mL
¼ tsp
1 mL
1 cup
2% milk, room temperature
250 mL
½ cup
melted butter, cooled
125 mL
¼ cup
finely chopped prosciutto
60 mL
¾ cup
shredded Gouda, divided
175 mL
3 tbsp
chopped fresh chives, divided
45 mL


Step 1

Preheat oven to 400°F (200°C). Place 6 eggs in single layer in saucepan. Fill with cold water to 1 in. (2.5 cm) above eggs. Bring to boil over high heat, then reduce to simmer for 5 min. Immediately drain and place under cold running water to cool eggs. Peel and cool completely.

Step 2

Meanwhile, in large bowl, whisk together flour, baking powder, sugar and salt. Set aside. In another bowl, whisk milk with remaining egg, then whisk in melted butter.

Step 3

Stir wet ingredients into dry ingredients until just moistened. Fold in prosciutto, 1/2 cup (125 mL) Gouda and 2 tbsp (30 mL) chives. Divide half the batter evenly among 12 paper-lined muffin tins. Cut cooked eggs in half. Nestle half an egg in each muffin tin of batter. Top each tin with remaining batter. Sprinkle with remaining Gouda and chives.

Step 4

Bake 15 to 20 min. or until muffins are golden brown and tops spring back when lightly pressed. Place pan on rack to cool. Serve muffins warm or at room temperature.


Serve muffin with gourmet style ketchup and grainy mustard.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Baked Goods Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 muffin):
13 g
Saturated Fat:
7 g
18 g
1 g
2 g
135 mg
8 g
300 mg
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