Hard Boiled Egg and Cheddar Muffins (gluten free)

I have a really fun recipe for you guys today – hard boiled egg and cheddar muffins! These savory, gluten free muffins have a hard boiled egg hiding inside them – cool, right?! Now you don’t have to eat a muffin AND hard boiled eggs for protein – you get two in one. :)

gluten free hard boiled egg and cheddar muffins

I first got this recipe idea when we were at Smith Mountain Lake with our friends Tim and Lindsey this summer, and Lindsey made muffins with a hard boiled egg inside. I thought it was brilliant – a portable savory breakfast or snack that included both carbs and protein!

hard boiled egg muffins

I thought it would be fun to do a gluten free version of these for my gluten free friends – and to incorporate some herbs into the mix for extra flavor, too.

gluten free hard boiled egg muffins

To make this recipe gluten free, I’ve used a mix of two gluten free flours. First, chickpea flour, also known as garbanzo bean flour, which is an old fave of mine. It’s loaded with protein, fiber, and iron, and lends a sweet and rich flavor to baked goods. Don’t worry – you can’t taste the chickpeas at all! If you want more uses for chickpea flour after making this recipe, try my Vegan & Gluten Free Granola Bars, Gluten Free Chocolate Chip Cookies, and Gluten Free Dark Chocolate Quinoa Bars.

The other gluten free flour used here is millet flour, which lends a creamy color and subtle flavor to baked goods. It’s also a good source of protein and fiber. Millet flour can be hard to find in stores, so I bought it on Amazon. You can find the chickpea flour on Amazon too! (Affiliate links, FYI.) To use up the leftover millet flour, my Gluten Free Dark Chocolate Quinoa Bars also work well with millet flour instead of chickpea flour! (Note: If you’re not into millet flour, brown rice flour will also work in place of it, but it will make the muffins a bit coarser/grainier.)

ingredients for hard boiled egg muffins

As always, this recipe is quick and easy. In a large bowl, you’ll whisk together the flours, baking powder, salt, herbs, and cheese. (Hot tip: use sharp cheddar for extra delicious flavor – and don’t skip the herbs!) In another smaller bowl, whisk together your milk, 2 eggs, and the olive oil. Then, stir your wet ingredients into the dry until just combined.

how to make muffins with a hard boiled egg inside

The #1 key for this recipe is that you need to use a jumbo muffin tin – regular sized muffin tins will not work. Don’t say I didn’t warn you. :)

To make the magical hard boiled egg filling, you’ll first spoon about 2 to 3 tablespoons of batter into each (jumbo!) muffin cup. Then, crack an egg into each of the cups on top of the batter, and divide the remaining batter between the cups, covering the yolk of the eggs. (It’s cool if some of the egg whites stick out around the edges.)

how to make hard boiled egg muffins

Toss the muffins in the oven and bake at 350 degrees F for 20 to 25 minutes, or until browned and firm to the touch. Et voila! Ready to eat (don’t burn your tongue)!

savory gluten free breakfast muffins

I hope you enjoy these muffins! Despite being gluten free, they are moist and flavorful – and all that protein and fiber gives them some serious staying power, so you won’t be starved 5 minutes after eating them. :)

savory gluten free muffins

Here’s the full recipe. Enjoy!

Serves 6LARGE/JUMBO MUFFINS     adjust servings

Hard Boiled Egg and Cheddar Muffins

Prep Time 10 MINUTES Prep Time
Cook Time 25 MINUTES Cook Time
Total Time 35 mins Total Time


  • 1 cup millet flour (or use all purpose flour)
  • 1 cup chickpea flour (or use all purpose flour)
  • 1 tablespoon baking powder
  • 1.5 teaspoons salt
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh dill
  • 3/4 cup grated cheddar cheese
  • 2 eggs + 6 eggs for filling
  • 1 cup whole milk
  • 1/4 cup olive oil


  1. Preheat oven to 350 degrees. Grease a 6-cup jumbo muffin tin.
  2. In a large bowl, whisk together the flours, baking powder, salt, herbs, and cheese.
  3. In a small bowl, whisk together 2 eggs, the milk, and the olive oil. Stir wet ingredients into dry ingredients just until evenly combined.
  4. Spoon about 2 tablespoons of batter into each muffin cup.
  5. Crack an egg into each muffin cup on top of the batter. Divide the remaining batter among the cups, covering the yolk on each egg - it's fine if some egg white sticks out around the edges of the top batter.
  6. Bake for 20-25 minutes, until browned and firm to the touch.


Love gluten free baked goods? Here are some other recipes to try:


  1. 1

    Have you tried these with whole wheat pastry flour? I was wondering if you think that would work as well.

  2. 3

    Wow, these look awesome! I have GF all-purpose flour that I may try to use for this recipe. My husband has Celiac Disease, so I always enjoy trying new GF recipes. Thanks, Anne!

  3. 5

    These are the cutest muffins ever! How clever to stick a hard boiled egg in them.

  4. 6

    OH I love this idea! Can’t wait to try!

  5. 7

    Hi Anne- Wondering if this same recipe could be used with coconut flour instead of the two you mentioned?

    • 8

      I don’t think so, but you could try it – coconut flour is a bit more finicky! Also since this recipe is so savory it might be a weird flavor combo!

  6. 9

    Um these look freaking delicious! Two flours I haven’t really started using yet are garbanzo and millet. I usually stick to almond, coconut, and oat flour. I need to venture out!

  7. 11
    Christina Pope says

    I can not wait to make these! Do you know how long they would keep? Trying to determine if they are a viable weekday breakfast option.

  8. 13

    How should they be stored? Fridge? Can I just use regular flour or a mix of it with whole wheat flour?

    • 14

      Yes, store them in the fridge! Regular flour or half regular, half whole wheat flour should work, but I haven’t tried it. Let us know!

    • 15

      Yes, store them in the fridge! Regular flour or half regular, half whole wheat flour should work, but I haven’t tried it. Let us know!

  9. 16

    I love this idea! I never would have thought of it.

  10. 17

    I just bought chickpea flour on a whim to make socca for a pizza and hummus chips. LOVE the idea of those granola bars and will be running home to make them tonight with some dried mixed berries. May add a few chocolate chips in as well. Cannot wait, thank you!

  11. 19

    Wow, I have to try this, because it blows my mind a little that you can put an egg in a muffin. I don’t do gluten free, but I assume it would work the same with regular flour?

  12. 21

    These look great! A friend of mine is pregnant- due in about a month- and I’m planning on making a bunch of freezer meals and snacks for her. Do you think these would freeze OK? Thanks!

  13. 23

    I would say the eggs are baked rather than hard-boiled ;) But these look great!

  14. 25
    Roadrunner says

    These look super! Thanks!

  15. 26

    These look awesome! Definitely giving them a try this weekend for breakfast.

  16. 27

    Very delicious and filling just made these today! I used all whole wheat flour as that is all I had and they turned out wonderful plan to do gluten free next batch :) thanks for sharing

  17. 29

    These came out so good! Kids call it an egg mc muffin. However, do we need to add the salt. Also can I add more cheese. Perhaps I didn’t pack the cheese down enough cuz I wanted more cheesy taste.

  18. 31

    Finally made these as I thought they looked interesting but the mix of the flours stopped me as I wasn’t sure I wanted to get the different type of flours. Although I may try it that way too later. I decided to go ahead and make it with King Arthur sprouted whole wheat flour that I had on hand, and they turned out very well. I used a pop over pan for the depth and needed to make 8 to use up all the batter. I really like these. The muffin is great with the herbs and the cheese. I had 2% shredded cheese and used Greek yogurt for the oil. So this seems to be a recipe that takes tweaks well. A really fun surprise inside muffin!

  19. 33

    These are sooo good!! I love them so much I made them 2 weeks in a row!

  20. 35

    Looks really great :) Is there a reason why you have not used ALL chickpea flour? Has anyone tried using only chickpea flour?


  1. […] Fold into omelettes, scrambled eggs, or egg muffins – Eggs are so much tastier with flavorful fresh herbs added! I love adding basil to an omelette with feta and tomatoes, or dill to a scramble with goat cheese and smoked salmon. For herb-y egg recipe ideas, see my Scrambled Egg Muffins and Hard Boiled Egg & Cheddar Muffins! […]

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