Description

These easy sourdough breakfast egg cups use up your sourdough discard in a simple, make-ahead recipe. Packed with eggs, cheese, and vegetables, they offer a healthy, grab-and-go morning meal.

Ingredients

Scale

1/2 cup sourdough discard

6 large eggs

1/4 cup milk or non-dairy milk

1/2 cup shredded cheese

1/4 cup diced vegetables

1 tablespoon olive oil or melted butter

salt and pepper to taste

optional add-ins such as bacon bits, diced ham, or chopped herbs

Instructions

1. Preheat oven to 375°F (190°C).

2. Whisk together eggs, milk, and sourdough discard until smooth.

3. Fold in shredded cheese, diced vegetables, optional add-ins, salt, and pepper.

4. Grease a 12-cup muffin pan with oil or butter.

5. Divide mixture evenly among muffin cups, filling each three-quarters full.

6. Bake for 18–22 minutes or until tops are set and lightly golden.

7. Cool in pan for 5 minutes, then remove and serve or store.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 egg cup
Calories: 150
Sugar: 2
Sodium: 200
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 10
Cholesterol: 185

Keywords: sourdough, breakfast, egg cups, discard, meal prep, make-ahead, healthy breakfast, quick breakfast