11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 T. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 cups of a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ cup water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin cup with 2 T. batter. Nestle a cooked egg in the center of each. Add another 2 T. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.