Description
These muffins are a game-changer for hectic mornings! Fluffy, packed with protein, hidden veggies, and a subtle tang from sourdough discard, they’re perfect for grab-and-go breakfasts, meal prep, or even a light lunch. Think of them as a cross between a savory omelet and a muffin—portable, satisfying, and endlessly customizable.
Ingredients
Muffin Base:
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4 large eggs
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¾ cup sourdough discard (unfed, stirred if thick)
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¼ cup milk (dairy or non-dairy)
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½ cup shredded cheese (cheddar, mozzarella, feta, or your favorite)
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½ cup chopped vegetables (spinach, bell pepper, onion, etc.)
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Salt and pepper, to taste
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Optional: ½ cup cooked meat (turkey sausage, bacon, or ham), cooled
Tips:
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For watery veggies like mushrooms or zucchini, sauté first to remove excess moisture.
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Cheese and meat can be swapped based on preference.
Instructions
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Preheat & prep: Oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment liners.
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Mix wet ingredients: In a large bowl, whisk eggs, sourdough discard, milk, salt, and pepper until smooth and slightly frothy.
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Fold in flavor: Gently fold in vegetables, cheese, and optional meat, keeping the mixture light and airy.
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Portion into tins: Divide batter evenly into muffin cups, filling about ¾ full.
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Bake: 18–22 minutes, until tops are firm, golden, and slightly pulling away from the edges. Toothpick inserted in the center should come out clean.
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Cool: Let muffins sit in the tin 5–10 minutes, then transfer to a wire rack. Cool completely if freezing.
Notes
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Fridge: Up to 5 days in an airtight container.
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Freezer: Cool completely, flash freeze 1 hour on a tray, then transfer to freezer bag. Keeps up to 3 months.
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Reheat: Microwave 60–90 sec or oven 10–15 min at 350°F.