Feeding Us Back: The Rebel Within

Last year, we posted this drool-worthy food porn champion: “The Rebel Within,” from Telltale Preserve Co. in San Francisco, a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside. The pic has inspired legions of angry emails about why we never posted the recipe. The answer is that we didn’t have it, and Telltale has since gone out of business.

BUT you ES-ers are too too much. Reader of the week Bo commented with a recipe for his own take on  “The Rebel Within.” Consider yourself served.

The Rebel Within Resurrected

1 C all purpose flour
1 t sugar
1/2 t baking powder
1/2 t salt
1/2 t pepper
1 C cottage cheese
1/4 C sour cream
4 T unsalted butter, melted and cool
1 large eggs
4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
1 scallion, minced
1/4 C diced ham

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

Thanks, Bo!

You may also like


  • Lizzie March 22, 2013  

    Hi there,
    I have previously blogged a runny scotch egg recipe and had quite a lot of interest. One reader sent me a message asking if I knew of a savoury breakfast muffin with a runny center. My search to find such a recipe has finally been fruitful!

  • Sparrow June 16, 2013  

    So, this only makes 4 muffins, right? Because you specified a 6-muffin tin, but there are only 4 eggs in the ingredient list. (It would help if you told up how many servings your recipes make.)

  • Strange Angel June 19, 2013  

    Sparrow – Have you seen a 4-muffin tin? I haven’t.. It specifies four eggs, which would imply it makes four muffins. 🙂

    Pour half a tin full of hot water in the two empty cups to even out weight and help cooking temperatures.

  • Nic June 19, 2013  

    Hi! I was wondering if the soft boiled egg needed to be slightly undercooked since it’s going to go into the oven for 20-25 mins?


  • ani June 20, 2013  

    So, I found the guys from telltale preserves, they opened a new restaurant, and still have the rebel within on their menu

  • Jorgenoe July 18, 2013  

    Since when is ham considered breakfast sausage?

  • Michaela July 18, 2013  

    ahem…..the breakfast sausage is mentioned with the original recipe by Telltale. As explained, this is a reader’s own interpretation

  • diane July 25, 2013  

    I made this recipe, followed the directions to the letter, but it wasn’t as good as the picture.
    There are a couple of things different: soft boiled eggs were rolled in flour before putting in
    muffin mix, and of course sausage instead of ham. But I made this recipe and played with the
    eggs and all my muffins came out with hard boiled eggs.

  • Lyle July 27, 2013  

    I love this! I am going to try making a version with a bacon, cheddar and chive Southern drop biscuit batter in muffin tins. It cooks in about 15 minutes as opposed to 30 for the heavier muffin batter, so perhaps it will preserve the egg in it’s soft boiled state a bit better.

    I also read elsewhere that using oil in the water when you soft boil the egg makes the shell easier to remove, going to try that too.

  • Stfne August 14, 2013  

    Does anyone think the muffins could be refrigerated and reheated? I know it would cook the egg up a little more but I would love to make a batch of these for easy breakfasts on rushed mornings.

  • FRF August 15, 2013  

    Also tried this recipe and the eggs came out hard boiled. Perhaps it is impossible to replicate, since their oven must bake at lower temperatures, something common ovens cannot do… Will tinker with the recipe, though, perhaps adding one more egg to the batter, and whisking the whites to give it a bit of a soufflé consistency. Either way, the goal is to reduce baking time (does not seem possible to have soft boiled eggs after 25min in the oven, but I may be wrong!)

  • FRF August 15, 2013  

    Or maybe a popover-type batter?

Leave a comment