I love a good make-ahead breakfast, and these Sourdough Discard Egg Muffins check all the boxes- easy, wholesome, and full of flavor. They’re made with simple ingredients you probably already have on hand, plus a boost of protein from eggs and Greek yogurt to keep you feeling full and energized. Whether you’re meal prepping for the week or looking for a quick snack, these muffins are always a hit!
These sourdough discard egg muffins pair wonderfully with my popular Sourdough English Muffins (overnight recipe!) or my Homemade Sourdough Bagels (made easy!).
Why I love this recipe
- Customizable: Easily make these your own! Swap out the veggies, mix in your favorite cheeses, or even add cooked bacon, ham, or sausage for an extra protein boost.
- Loaded with wholesome ingredients: Made with eggs, Greek yogurt, and sourdough discard, these muffins are full of nourishing, feel-good ingredients that taste as good as they make you feel.
- Make-ahead friendly: Perfect for busy mornings or weekly meal prep — they keep well in the fridge and reheat beautifully.
- Freeze wonderfully: Store a batch in the freezer for a quick grab-and-go breakfast or snack anytime.
- Great way to use up sourdough discard: This recipe uses a full cup (about 200 grams) of discard, making it a delicious way to reduce waste and bake something satisfying.
FAQ
Can I use sourdough discard or active starter?
Yes! Both work beautifully in this recipe. Sourdough discard adds a subtle tang and makes it a great way to reduce waste, while an active starter gives a slightly lighter, airier texture — so use whichever you have on hand.
Can I freeze these egg muffins?
Absolutely. These muffins freeze wonderfully! Once they’ve cooled completely, store them in an airtight container or freezer bag for up to 2 months. To reheat, simply pop one in the microwave for 30–45 seconds or warm in the oven at 325°F until heated through.
How long do they last in the fridge?
They’ll stay fresh in the refrigerator for about 4–5 days. Store them in an airtight container and reheat as needed for a quick grab-and-go breakfast.
Can I make them ahead of time?
Yes — they’re perfect for meal prep! You can bake a batch at the start of the week and enjoy them for easy, protein-packed breakfasts or snacks.
Can I customize the fillings?
Definitely! Try swapping in your favorite veggies, cheeses, or even adding diced cooked meats like ham, bacon, or sausage. You can also toss in herbs or a pinch of spice for extra flavor.
How to make sourdough discard egg muffins: step-by-step
Ingredients
- 200 grams sourdough discard (fed or unfed can be used)
- 6 large eggs
- 60 grams milk
- 90 grams full fat Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 80 grams shredded cheese (I use sharp cheddar)
- 1 bell pepper (diced)
- 1 small yellow onion (diced)
- 1 cup fresh spinach (chopped)
- 20 grams all-purpose flour (to toss the veggies in-prevents sinking)
Equipment
- Food scale
- Measuring cups/spoons
- Mixing bowls
- Whisk
- 12 cup muffin pan
- Portion scoop (optional but handy)
Instructions
- Preheat the oven to 350 degrees F and grease or line a muffin pan.
- Chop up all your veggies and toss them with the 20 grams of flour, this little trick keeps everything evenly mixed throughout the muffins instead of sinking. If you’re adding meat, go ahead and include it here too.
- In a large bowl whisk together the eggs, milk, Greek yogurt, and sourdough discard until smooth.
- Next, mix in the salt, pepper, Italian seasoning, garlic powder, and baking powder.
- Stir in the veggies and half of the cheese (40 grams) until evenly combined.
- Pour about ⅓ to ½ cup of the mixture into each muffin cup. I like to use a ⅓ cup portion scoop for easy filling, then evenly distribute any remaining batter among the cups.
- Top with the remaining cheese and bake for 30-35 minutes or until the centers are just set and the edges start to brown.
- Let the muffins rest in the pan for 5 minutes before removing. Serve warm or at room tmeprature.
- Storage: Keep refrigerated up to 4-5 days in an airtight container. Reheat in oven or air fryer for best texture. Microwave works well too!
- How to freeze sourdough discard egg muffins: Once they’ve cooled completely, store them in an airtight container or freezer bag for up to 2 months. To reheat, simply pop one in the microwave for 30–45 seconds or warm in the oven at 325°F until heated through.
More sourdough discard recipes
- Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)
- Greek Yogurt Sourdough Discard Flatbread
- Savory Sourdough Discard Muffins (cheese & chives!)
- Sourdough Discard Cheese Sticks
Sourdough Discard Egg Muffins
Equipment
- Food scale
- Measuring cups & spoons
- Mixing bowls
- Whisk
- 12 cup muffin pan
- Portion scoop (optional but handy)
Ingredients
- 200 grams sourdough discard fed or unfed
- 6 large eggs
- 60 grams milk
- 90 grams full-fat Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder helps with lift
- 80 grams shredded cheese I use sharp cheddar; any cheese can be used.
- 1 bell pepper diced
- 1 small yellow onion diced
- 1 cup fresh spinach chopped
- 20 grams all-purpose flour to toss the veggies in-prevents sinking.
Instructions
- Preheat the oven to 350 degrees F and grease or line a muffin pan.
- Chop up all your veggies and toss them with the 20 grams of flour, this little trick keeps everything evenly mixed throughout the muffins instead of sinking. If you’re adding meat, go ahead and include it here too.
- In a large bowl whisk together the eggs, milk, Greek yogurt, and sourdough discard until smooth.
- Next, mix in the salt, pepper, Italian seasoning, garlic powder, and baking powder.
- Stir in the veggies and half of the cheese (40 grams) until evenly combined.
- Pour about ⅓ to ½ cup of the mixture into each muffin cup. I like to use a ⅓ cup portion scoop for easy filling, then evenly distribute any remaining batter among the cups.
- Top with the remaining cheese and bake for 30-35 minutes or until the centers are just set and the edges start to brown.
- Let the muffins rest in the pan for 5 minutes before removing. Serve warm or at room tmeprature.
- Storage: Keep refrigerated up to 4-5 days in an airtight container. Reheat in oven or air fryer for best texture. Microwave works well too!
- How to freeze sourdough discard egg muffins: Once they’ve cooled completely, store them in an airtight container or freezer bag for up to 2 months. To reheat, simply pop one in the microwave for 30–45 seconds or warm in the oven at 325°F until heated through.
Notes
Yes! Both work beautifully in this recipe. Sourdough discard adds a subtle tang and makes it a great way to reduce waste, while an active starter gives a slightly lighter, airier texture, so use whichever you have on hand. Can I customize the fillings?
Definitely! Try swapping in your favorite veggies, cheeses, or even adding diced cooked meats like ham, bacon, or sausage. You can also toss in herbs or a pinch of spice for extra flavor. Note: Nutrition values are estimated using standard databases and may vary depending on specific brands, mix-ins, or portion sizes.
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