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Sourdough Egg Bite Muffins Recipe

Start your day with these delightful breakfast bites featuring sourdough starter. Combining eggs, peppers, mushrooms, spinach, and, of course, a touch of sourdough starter, these bites are an ideal morning treat.

The sourdough starter serves as a fantastic foundation for these breakfast bites, providing a quick and easy assembly. Consider preparing multiple batches and freezing them for convenient future breakfasts.


  • Preparation Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Breakfast
  • Cuisine: American


  • One and a half cups of bubbly and active sourdough starter—feed the previous evening
  • 6 Eggs
  • ¼ Cup Whole Milk
  • 1 Red Bell Pepper – Finely Chopped
  • 5-6 Baby Bella Mushrooms – Finely Chopped
  • 1 Cup Baby Spinach Leaves – Chopped
  • 1 teaspoon Parsley
  • 1 teaspoon Oregano
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ Cup Grated Cheddar Cheese


  1. Preheat the oven to 350 degrees Fahrenheit and prepare a muffin pan.
  2. In a small bowl, whisk together eggs and milk. Set aside.
  3. In a large bowl, combine the bubbly sourdough starter, chopped vegetables, and spices. Mix well.
  4. Fold in the egg mixture until fully incorporated.
  5. Divide the batter among 12 muffins, filling them about ¾ of the way to the top.
  6. Top each muffin with cheddar cheese.
  7. Bake for 30-35 minutes until fully cooked and the sides are golden brown.
  8. Before taking the muffins out of the pan, let them cool for five minutes.


  • If using discard instead of active starter, add 1 teaspoon of baking soda.
  • Consider using a batter bowl for easy pouring and better control over the process. The easy pour spout helps keep things clean.

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