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.
Just fabulous! They filled up 12 regular size muffin tin *perfect*! My husband and I are on a high protein kick and there are only so many things you can do with eggs. With this recipe there are so many options with protein, veggies and herbs. We plan on freezing and heating up in the air fryer. The first round I made today was with bacon, ham, onion and rosemary. Thank you for providing a great recipe for eggs and sourdough discard.
This is exactly why I made this recipe. I am so thrilled you enjoy it as much as we do. Your additions sound fantastic!
Wow! This recipe is *fantastic*!! Great high protein way to use up sourdough discard and these are wayyyy tastier than an average egg bite, which are too eggy for me. My fillings were mushrooms, bacon, and green onions since that’s what I had. I used half egg, half egg whites, no milk. This is going to be a regular in my rotation from now on.
I am thrilled you love these egg bites! And you find them less eggy which was my goal. Love the additions you put it.
We make these every Sunday so we can have a delilcious breakfast each morning before teaching elementary school!
Such a great idea! So glad you are enjoying them.
DELICIOUS!!!
Did not have spinach so used fresh chopped broccoli.
Broccoli is such a great idea!!
Do you think these could be frozen? Would love to make a bunch of these for freezer breakfast options.
Yes they freeze very well and make great on the go breakfast!
I don't have an oven anymore. can this be done in the instant pot? if so, how long would you put it on for?
Hi Michelle! I do not have an instapot so have never tried this. I would suggest finding an egg bite recipe for the instapot and following those baking instructions.