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Sourdough Discard Egg Muffins


sourdough discard egg muffins

These easy sourdough discard egg muffins make for a nutritious and delicious breakfast. They are made with wholesome ingredients and are easily customizable to your liking. The addition of sourdough to the egg muffins provides a more satisfying feel to this breakfast option. They are so fluffy and the crunch from the veggies pairs nicely with the subtle tang from the sourdough. Add these to your breakfast menu and you will not be disappointed!

sourdough discard egg muffins

A few tips for sourdough discard egg muffins

  • As stated above, these muffins are completely customizable to what you prefer in your eggs! This recipe calls for pepper, onion, and spinach. Feel free to substitute these with mushrooms, zucchini, carrots, and arugula, or even add in some meat like sausage or bacon. Additionally, you can top each muffin with some shredded cheese of your liking.
  • This recipe works with a fed or unfed sourdough starter. If you want a little more rise to the muffins, I recommend having fed your starter within 24 hours. You can also add 1 teaspoon of baking powder for puffier muffins.
sourdough discard egg muffins

What is the flavor like?

If you are worried that the sourdough discard egg muffins will be sour, I can assure you they are not! The mixture of milk, spices, and veggies balances out the sour taste perfectly. The flavor takes on the eggs and whatever vegetables you are using. The sourdough makes the texture incredibly fluffy and dense, keeping you satisfied and full!

sourdough discard egg muffins

How to make sourdough discard egg muffins

Ingredients & Equipment

  • 1 heaping cup of sourdough discard (fed or unfed) see tips on how to get more rise out of your egg muffins.
  • 6 eggs
  • 1/4 cup of milk
  • 1 bell pepper, diced
  • 1 yellow onion, diced
  • 1 cup spinach, chopped
  • salt and pepper to taste
  • 1/2 teaspoon turmeric
  • 1 tablespoon Italian seasoning
  • optional: grated cheese for topping
  • 12 cup muffin pan
  • measuring cups and spoons
  • mixing bowls

Instructions

  • Preheat your oven to 350 degrees F and spray your muffin pan with non-stick oil (I use avocado oil).
  • In a medium mixing bowl whisk together the eggs and milk.
  • In a separate bowl add the chopped veggies, salt, pepper, turmeric, Italian seasoning, and sourdough discard. Mix until combined.
  • Then, add the egg mixture to the veggie mixture and stir until everything is combined.
  • Pour about 1/2 cup of the egg mixture into each muffin cup and top with cheese if desired.
  • Bake for 30-35 minutes or until the edges start to brown.
  • Allow the muffins to cool for 5 minutes in the pan before enjoying them!
sourdough discard egg muffins
sourdough discard egg muffins
Print Recipe
4.80 from 5 votes

Sourdough Discard Egg Muffins

These sourdough discard egg muffins are a nutritious and delicious breakfast option made with wholesome ingredients. They are a tasty way to use up some sourdough discard!
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Servings: 12 egg muffins
Calories: 55kcal

Equipment

  • 1 12 cup muffin pan
  • Mixing bowls
  • Measuring cups and spoons

Ingredients

  • 1 heaping cup sourdough discard fed or unfed
  • 6 eggs
  • 1/4 cup milk
  • 1 bell pepper (red, orange, or yellow) diced
  • 1 yellow onion diced
  • 1 cup spinach chopped
  • salt and pepper to taste
  • 1/2 teaspoon turmeric
  • 1 tablespoon italian seasoning
  • shredded cheese optional for topping

Instructions

  • Preheat your oven to 350 degrees F and spray your muffin pan with non-stick oil (I use avocado oil).
  • In a medium mixing bowl whisk together the eggs and milk.
  • In a separate bowl add the chopped veggies, salt, pepper, turmeric, Italian seasoning, and sourdough discard. Mix until combined.
  • Then, add the egg mixture to the veggie mixture and stir until everything is combined.
  • Pour about 1/2 cup of the egg mixture into each muffin cup and top with cheese if desired.
  • Bake for 30-35 minutes or until the edges start to brown.
  • Allow the muffins to cool for 5 minutes in the pan before enjoying them!
  • Any leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Notes

For more of a rise to your egg muffins, add 1 teaspoon of baking powder if desired. 

Nutrition

Serving: 1muffin | Calories: 55kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Cholesterol: 5mg | Sodium: 270mg

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Comments

  1. D.Dianne Roberts Avatar
    D.Dianne Roberts

    I will be making these tomorrow!!! This is exactly what I was looking for today!!! I’m very confident they will turn out as desired just by looking at the recipe.5 stars

    1. I’m so glad! Let me know how they turn out. They are lovely topped with some salsa or avocado !