Sourdough Discard Egg Muffins
These easy sourdough discard egg muffins are packed with protein from eggs and Greek yogurt, customizable with your favorite veggies or meats, and perfect for meal prep or freezing.
Servings: 12 egg muffins
Calories: 120kcal
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
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 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.
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.
Nutrition
Serving: 1muffin | Calories: 120kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Cholesterol: 140mg | Sodium: 240mg
