Sourdough Discard Egg Muffins

• 분량: 12 servings
• 활동 시간: 20 minutes
• 총 시간: 55 minutes

재료

200 grams sourdough discard (fed or unfed)

6 large eggs

60 grams milk

90 grams full-fat Greek yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon baking powder (helps with lift)

80 grams shredded cheese (I use sharp cheddar; any cheese can be used.)

1 bell pepper (diced)

1 small yellow onion (diced)

1 cup fresh spinach (chopped)

20 grams all-purpose flour (to toss the veggies in-prevents sinking.)

방향

Preheat the oven to 350 degrees F and grease or line a muffin pan.

Chop up all your veggies and toss them with the 20 grams of flour, this little trick keeps everything evenly mixed throughout the muffins instead of sinking. If you’re adding meat, go ahead and include it here too.

In a large bowl whisk together the eggs, milk, Greek yogurt, and sourdough discard until smooth.

Next, mix in the salt, pepper, Italian seasoning, garlic powder, and baking powder.

Stir in the veggies and half of the cheese (40 grams) until evenly combined.

Pour about ⅓ to ½ cup of the mixture into each muffin cup. I like to use a ⅓ cup portion scoop for easy filling, then evenly distribute any remaining batter among the cups.

Top with the remaining cheese and bake for 30-35 minutes or until the centers are just set and the edges start to brown.

Let the muffins rest in the pan for 5 minutes before removing. Serve warm or at room tmeprature.

Storage: Keep refrigerated up to 4-5 days in an airtight container. Reheat in oven or air fryer for best texture. Microwave works well too!

How to freeze sourdough discard egg muffins: Once they’ve cooled completely, store them in an airtight container or freezer bag for up to 2 months. To reheat, simply pop one in the microwave for 30–45 seconds or warm in the oven at 325°F until heated through.

영양 정보

• 1회 제공량: 1 muffin
• 칼로리: 120 kcal
• 지방 전체: 7 g
• 콜레스테롤: 140 mg
• 나트륨: 240 mg
• 탄수화물 전체: 7 g
• 단백질: 9 g