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Close-up of sourdough discard egg muffins on a light grey plate.

Sourdough Discard Egg Muffins

These savory sourdough discard egg muffins are a delicious and easy way to use up your sourdough discard. Customize them with your favorite cheese, meats, and vegetables for a quick and satisfying breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup sourdough discard (unfed)
  • 6 large eggs
  • 1/2 cup milk (or cream)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/4 cup chopped cooked turkey ham, turkey bacon, or beef sausage (optional)
  • 1/4 cup chopped vegetables (onion, bell pepper, spinach, etc.) (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the sourdough discard, eggs, milk (or cream), salt, and pepper.
  3. Stir in the shredded cheese, cooked meat (if using), and vegetables (if using).
  4. Pour the mixture evenly into the prepared muffin tin cups, filling each about 2/3 full.
  5. Bake for 20-25 minutes, or until the muffins are puffed up and golden brown and a toothpick inserted into the center comes out clean.
  6. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  7. Serve warm or at room temperature. Store leftovers in the refrigerator.

Notes

Feel free to experiment with different cheeses, meats, and vegetables to create your own unique flavor combinations.