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.
1 & 1/4CupActive and Bubbly Sourdough StarterFeed the night before
1Red Bell PepperFinely Chopped
5-6Baby Bella MushroomsFinely Chopped
1CupBaby Spinach LeavesChopped
1tspFine Sea Salt
1/2CupGrated 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.
~ If using discard instead, add in 1 tsp of baking soda. ~ 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 egg bites can easily be removed.~ Allow to cool for 5 minutes before removing from pan.~ 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 of the peppers or mushrooms.~ When using something like zucchini, that has a high water content, be sure to extract as much liquid out as you can before adding to the batter.