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Sourdough Discard Egg Muffins Protein-Packed

Start your day right with these savory, protein-packed egg muffins! Infused with the subtle tang of sourdough discard and loaded with veggies and cheese, they're perfect for meal prep or a quick breakfast on the go.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Calories: 94
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 10 large Eggs room temperature, if possible
  • 1/2 cup Sourdough Discard unfed, straight from the fridge
  • 2 tbsp Milk any kind (dairy or non-dairy)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground preferred
  • 1/4 tsp Garlic Powder
Protein & Veggies
  • 1/2 cup Low-Fat Cottage Cheese
  • 1/2 cup Shredded Cheddar Cheese or Monterey Jack, or a blend
  • 1 cup Fresh Spinach finely chopped
  • 1/2 cup Red Bell Pepper finely diced
  • 2 tbsp Chopped Green Onions or chives, for garnish (optional)

Equipment

  • Standard 12-cup muffin tin
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick cooking spray

Method
 

Preheat & Prepare Muffin Tin
  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line with paper liners for easy removal.
Mix Wet Ingredients
  1. In a large mixing bowl, whisk together the eggs, sourdough discard, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
Add Fillings
  1. Gently fold in the cottage cheese, shredded cheddar cheese, finely chopped spinach, and diced red bell pepper into the egg mixture. Stir until evenly distributed.
Fill & Bake
  1. Evenly divide the mixture among the 12 muffin cups, filling each approximately two-thirds full.
  2. Bake for 20-25 minutes, or until the egg muffins are set, lightly golden around the edges, and a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
Cool & Serve
  1. Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent sticking.
  2. Serve warm or at room temperature, optionally garnished with chopped green onions or chives.

Notes

These Sourdough Discard Egg Muffins are fantastic for meal prepping! Store cooled muffins in an airtight container in the refrigerator for up to 4-5 days. They can be reheated in the microwave for 30-60 seconds or in a toaster oven until warmed through. Feel free to customize with your favorite vegetables or cooked meats like diced ham or turkey sausage.