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Add 1 inch of water to a saucepan and bring it to a boil over medium-high heat.
Carefully place the eggs into the water using a spoon, and add lemon juice to prevent cracking. Simmer for 4 minutes.
Transfer the boiled eggs to a bowl of ice water to cool. Peel gently and set aside.
Preheat the oven to 450°F (230°C).
Lightly butter or grease a muffin tin.
In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, garlic powder, and red pepper flakes.
In a large bowl, whisk together the eggs, oil, and sour cream until smooth and creamy.
Gradually fold the dry ingredients into the wet ingredients using a spatula until well combined.
Add cheese, green onions, basil, dill, and roasted red peppers. Mix until evenly distributed.
Pipe or spoon ¼ cup of batter into each muffin tin hole.
If using soft-boiled eggs, lightly coat the peeled eggs with flour, create a small well in the batter with a spoon, and place the egg inside. Cover the egg with additional batter.
Sprinkle the tops with extra cheese and red pepper flakes.
Bake for 16-18 minutes or until the muffins are golden brown and set.
Cool for 2-3 minutes before serving.