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!

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.

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!

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!