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!
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
