Sourdough starter breakfast bites are the perfect way to start your day. Made with eggs, peppers, mushrooms, spinach and of course some sourdough starter. A starter makes for a perfect base for these breakfast bites and they are quick and easy to put together. Make multiple batches and freeze for a quick future breakfast.
The idea of a sourdough breakfast bite was inspired by the classic egg bites. While I do love egg bites. Personally they are just a tad too, well eggy. I just feel like they need something more.
So why not add some starter! A sourdough starter is used to give rise to baked goods so why not add them as a base for some breakfast bites?
That's when magic happened! By incorporating the starter it gave these bites some volume, texture and substance to hold all those freshly chopped veggies. They were an instant winner.
If you already have a sourdough starter it's easy to incorporate it into this breakfast dish. I'm confident they will be a new go to in your household.
Are you also looking for a good bread recipe? My overnight sourdough bread recipe and tutorial is one to check out!
If you do not have a starter and want to learn more, I would love to get you on the right path today. Check out my sourdough tutorials for more information.
Here are some other great breakfast recipes to make with your sourdough discard:
Ingredients
Active Sourdough Starter: This recipe calls for a bubbly active sourdough starter.
What does that mean?
That means your starter has recently been fed and is at its peak performance. That can be anywhere form 6-12 hours after feeding. For these breakfast bites, just feed the night before and it will be ready to go by morning.
If you have a younger starter, the discard can still be used for this dish. Just be sure to add a teaspoon of baking soda to help it rise when baking.
You can also use a starter that isn't active (discard). Just be sure to add in 1 teaspoon of baking soda to the mix.
Fresh Produce: Chopped peppers, mushrooms, spinach are my go to's but all kinds of fresh produce can be used. This is a great way to incorporate more produce into your morning routine. You can also add jalapeños and pepper jack cheese to spice it up.
This recipe is so versatile and is a great one to get creative with. Shredded carrots or zucchini, chopped broccoli, and onions could all be added in place or in addition to the peppers and mushrooms.
Tip: When using something like zucchini that has high water content, be sure to extract as much water out as you can before adding to the batter.
How to Make
The process is really simple. Takes just a few minutes to mix it all together then pop it in the oven for a 30 minute bake. And breakfast is done!
In a medium sized bowl whisk together your eggs and milk. Set aside.
In a batter bowl, mix together the starter, all the produce and spices then mix until fully incorporated.
Add the egg and milk mix into your sourdough starter/veggie combo and stir until fully incorporated.
Using a non stick muffin pan pour in the mix. You want each one filled about ¾ full.
Top with some cheddar cheese.
Bake at 350 degrees Fahrenheit for 30-35 minutes. Making sure the center is cooked through, edges are browned and cheese is melted.
Allow them to cool for 5 minutes in the pan. Then serve warm with some hot sauce, ketchup, or my personal favorite Gochujang sauce. Or grab and enjoy on the go.
Just like that, you have a quick and healthy breakfast full of fresh produce and protein! This is a very versatile dish. Change them up to your liking and share what ingredients you used. Or tag me on Instagram @dirt.dough.
Storage
These egg bites will keep for a few days in an airtight container in the refrigerator.
They also freeze really well. Just store in a freezer safe bag or container.
Reheat instructions: Take them out of the freezer the night before to allow to thaw overnight. Then, when you need a quick breakfast just microwave for 20-30 seconds and breakfast is served.
Equipment
Batter bowl. A batter bowl is the best way to pour this mix into the muffin pan. The easy pour spout allows you to control how much is being poured. And keeps things clean.
12-Muffin Non Stick Pan. If you do not have a non stick make sure you prepare the pan with cooking spray to ensure the breakfast bites can easily be removed.
Other Sourdough Recipes:
You must use the category name, not a URL, in the category field.📋Recipe
Sourdough Starter Breakfast Bites
Equipment
Ingredients
- 1 & ¼ Cup Active and Bubbly Sourdough Starter - Feed the night before
- 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
Instructions
- Pre Heat oven to 350 degrees fahrenheit and prepare muffin pan.
- In a small bowl combine the eggs and milk and whisk with a fork until combined. Set aside
- In a large bowl add in the bubbly sourdough starter, chopped produce and spices. Mix well.
- Fold in the eggs until fully incorporated
- Divide the batter between 12 muffins, filling them up about ¾ way to the top.
- Top with cheddar cheese.
- Bake for 30-35 minutes until cooked all the way through and sides are golden brown.
- Allow to cool for 5 minutes and remove from muffin pan.
Made it with sourdough discard and added turkey breakfast sausage, sweet pepper amd kale. Instead of whole eggs, I did egg whites for more protein. Next time, I won't add milk as the egg whites are liquidy enough. Thank you for sharing your recipe!
I’ve made these three times and I am hooked! The recipe is very forgiving. I’ve used finely chopped zucchini and never had issues with it being too wet. This morning I had a ton of egg whites to use up so I used a combo of whole eggs and whites and it was still amazing. I use 1/4 slice of cheese with each muffin tin and it sits really nicely on top before melting in during baking. The texture of these bites is everything I’ve always wished an egg bite was like. Firm and consistent and doesn’t feel slimy or disintegrate when it’s being eaten. I eat them warmed and also cold out of the fridge. Thank you for this staple recipe!
This was exactly my hope with this recipe. I also love the texture compared to regular egg bites and to having a breakfast item that can be easy to reheat or enjoy cold on busy mornings. Thank you so much for sharing your additions and modifications.
I made these for Sunday School today and they were a hit! I made one right by the directions and one with sausage and fewer veggies. I use one pound of ground spicy breakfast sausage (the kind that comes in a little log) and cooked it the night before so it would be cool when I put it in the recipe. They were delicious.
I used the unfed starter (aka, discard) I had accumulating in my refrigerator and added a teaspoon of baking soda.
I highly recommend this recipe.
Hi Meredith! Thank you so much for your kind review. I am thrilled these were a hit and I love love the addition of breakfast sausage.
Very tasty recipe and simple! I used ingredients as listed and added some shredded carrots. Came out of silicon muffin tray easily. Didn’t taste as much like sourdough as I expected but still good with a really nice texture. I used freshly fed starter.
I love the addition of shredded carrots! Thank you for sharing.
I made these in silicone muffin cups in the air fryer before school this morning! They were a hit. We don’t like mushrooms, so I subbed shallots and added some finely grated Parmesan to batter. Baked 12 minutes, added the cheddar cheese and baked 8 more minutes. They were a hit
Hi Jaime! I am so thrilled they were such a hit and the shallots and parmesan sound like a perfect combo.
Hi, Kristin!
So happy I found this recipe in my search for sourdough (preferably discard) egg bites baked muffins, as I’ve loved egg bites and am fully on the sourdough baking passion!
I like so much about your recipe, especially appreciate that it’s not loaded with butter or a lot of cheese (I’d used one from a different site and that recipe was SO heavy in the fats — even I, a butter & full fat enthusiast was in awe of the content!). When I made your recipe the first time, I used Trader Joe’s 21 Seasoning Salute as one of the spices, as well as substituted “Spike Seasoning” for the plain salt, used fresh garden Italian parsley, a few crushed red pepper flakes, sweet red pepper along with the chopped spinach and mushrooms you suggest. I can totally see how adaptable this recipe will be! Eager to try broccoli and your other ideas! Thanks so much — it’s an adaptable, happy winner!
Hi Suzanne! Sounds like we a lot of the same tastes and I'm thrilled you enjoyed these so much. I love the combo you put together and can't wait to hear what else you add to them. Thank you so much for your kind review.
Can these be served room temperature for a breakfast potluck if made the day before?
Personally, I prefer them warm but as long as you keep the refrigerated before serving they should be fine. If you can quickly reheat before serving they will be a little bit better.
These are fantastic! I was really hoping a recipe like this existed, as I am a pretty meh about egg bites these days (totally agree with what you said about them being too "eggy" lol). A really yummy and adaptable recipe which I am certain we will eat often in our home! Thank you!
Hi Nicole! Thank you so much for your comment. And I'm so happy someone else agrees with me on the "eggynes" of egg bites. If you try any combos that turn out great please let me know so I can add it for others to try.
These are delicious!! All 4 of my kids liked them. I did add 1tsp of baking soda to mine since my sourdough starter wasn’t fresh. This will be a staple in our house, thank you!
Hi Alice! I am so thrilled everyone enjoys them and they will be a new staple in your house. They are a lot of fun to change up and try new combinations. Thank you so much for your review and feedback.
I added a 6 oz can of diced mild green chilies (drained), a pinch of oregano, and three sliced green onions. Omitted the suggested vegetables, and added a half cup of cottage cheese ... and, closer to one cup of grated cheddar. They are delicious! I was wondering what the internal temperature should be, when they're done ... I took them out at 35 minutes, and they were at 205° f.
Hi Minnie! I love the combination you put together and the addition of cottage cheese sounds so good. I'm going have to try that. Thank you for sharing!
Thank you! I was looking for easy and nutritious breakfast. I just made it with some additional ingredients (squash, fresh dill, parsley). I didn't have red pepper.
I recently have extra sourdough starter, so it was perfect!
I love the addition of squash and dill! I am going to have to try it. I'm so glad you enjoyed them.
yum! just made these (and had to taste one) I love breakfast bites and this was a nice little twist to give them a little something extra. Followed the recipe exactly! 10/10
Elizabeth, I am so glad you enjoyed them! Thank you so much for trying them and letting me know how they turned out.
My family loves these making a double batch . How would you calculate the calories ?
Thank you! A fabulous recipe that uses up a ton on discard! I made ours with cooked bacon, onion, a teaspoon of spicy brown mustard and cheddar cheese. Husband loves them! I typically make him egg muffins with just eggs, meat and veggies but he loves the addition of sourdough. Planning taco ones and spinich, red pepper, feta. This is a welcome addition to my husband's grab and go breakfast menu.
Hi Lori! Thank you so much for your sweet words. I absolutely love the combination you did and a taco version would be so great as well. I'm so happy you love this recipe as much as we do. - Kristin
Question: Has anyone tried making in mini muffin pan to use as an appetizer? Looking for a healthier substitute for appetizer quiches minus the crust.
I have not tried these exact ones but I do make a different version for my kids that are baked in a mini muffin and it works great. I just have to make sure I spray the pan so they do not stick.
if using discard for this instead of active starter, how much baking soda should I use for a batch?
I think just a teaspoon would work great! The eggs will also help give it the rise and texture. Would love to hear how they turn out! I hope you enjoy them as much as we do.
What a great idea!! I always feel so guilty throwing away my discard. And this can easily be a make ahead breakfast for busy days. Thanks!
Yes! I do to. I have a bad habit of feeding it and then running out of time to make bread. So these are a perfect way to put it to use.
These look delicious! We like to make breakfast bites but I never thought to use discard in them. Will definitely give these a try!
I hope you enjoy them!
I love making breakfast bites and having them on hand to eat throughout the week. I never thought to add sourdough starter. I must try these!
Please let me know what you think! Great way to use some starter.
This is great... Beats making Kish Working from home great for breakfast and snack... I use broccoli spinach, spicy turkey meat,onions and of course cilantro....thank you for this great idea...
I love the combination you put together! The sausage and spicy turkey sound so good. Thank you for sharing with me. I'm so glad you enjoy them.
Yum! I love all of the vegetables used in this recipe. Delicious!
These sourdough starter breakfast bites look delicious! I’ve been wanting to make some egg cups, so I’ll have to try it out!
Thank you! I really hope you enjoy them.
I just made a batch. I added a half a tater tot to the bottom of each and used chicken of the forest mushrooms. Very tasty. Thank you!
A tot on the bottom!! My kids would love that. What a great addition!