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.
What is a sourdough starter? A starter is a leavening agent used to give a rise to baked goods. It’s used in place of commercial yeast, baking powder or baking soda. It’s made through a process of fermenting flour and water over a long period of time. Once you have an active bubbly starter, and care for it properly, it will last you a life time.
Sourdough starters are typically used to give rise to baked goods, such as bread, but they can be used for so much more! We like to make crackers, tortillas, pancakes and these amazing breakfast bites.
If you already have a starter read on how 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 or connect with me in the comments below or on my social channels.
Sourdough Breakfast Bites
The idea of a 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.
We rely on our own backyard flock to supply all the eggs we consume. And in the winter, 16 eggs to make egg bites would be a weeks worth. Not really worth using all our eggs for one dish.
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 the bites some volume, texture and substance to hold all those freshly chopped veggies. They were an instant winner.
Here’s how they are made.
What is in a Sourdough Breakfast Bite?
All the fresh stuff!
I love to add chopped peppers, mushrooms, spinach and of course our farm fresh eggs. 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 a high water content, be sure to extract as much water out as you can before adding to the batter.
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. Mine is most active about 6-12 hours after it has been fed. 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.
How to make Sourdough Breakfast Bites
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!
Have some left over? Store extras in an air tight container and store in the freezer.
Reheat instructions: Take them out of the freezer the night before to allow to thaw over night. Then, when you need a quick breakfast just microwave for 20-30 seconds and breakfast is served.
Tips for making Sourdough Breakfast Bites:
~ Use a batter bowl. A batter bowl is the best way to pour this mix into the muffin pan. The easy pour spout allows you control how much is being poured. And keeps things clean.
~ Use a 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.
~ Allow to cool for 5 minutes before removing from pan.
Step 1: Whisk Eggs and Milk
In a medium sized bowl whisk together your eggs and milk. Set aside.
Step 2: Mix Sourdough Starter, Produce and Spices
In a batter bowl, mix together the starter, all the produce and spices then mix until fully incorporated.
Step 3. Fold in Egg Mix
Add the egg and milk mix into your sourdough starter/veggie combo and stir until fully incorporated.
Step 4: Divide in 12 Muffin Pan
Using a non stick muffin pan pour in the mix. You want each one filled about 3/4 full.
Top with some cheddar cheese.
Step 5: Bake
Bake at 350 degrees fahrenheit for 30-35 minutes. Making sure the center is cooked through, edges are browned and cheese is melted.
Step 6: Cool and Serve
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.
Tools you May Need
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Other Sourdough Recipes
Sourdough Starter Breakfast Bites
- 12 Muffin Pan
- 1 & 1/4 Cup Active and Bubbly Sourdough Starter Feed the night before
- 6 Eggs
- 1/4 Cup Whole Milk
- 1 Red Bell Pepper Finely Chopped
- 5-6 Baby Bella Mushrooms Finely Chopped
- 1 Cup Baby Spinach Leaves Chopped
- 1 tsp Parsley
- 1 tsp Oregano
- 1 tsp Fine Sea Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 Cup Grated Cheddar Cheese
- 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 3/4 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.