About This Recipe
Did you know you can use your sourdough discard to make egg muffins?! It only helps them puff up beautifully and gives them a subtle, tangy flavor. These savory, protein-packed muffins make the perfect sourdough breakfast, or an even better weekly meal prep solution. I hope you enjoy them!
What Are Egg Muffins?
Egg muffins are like mini crustless quiches, baked in a muffin pan for easy grab-and-go meals. They’re usually made with eggs, cheese, veggies, and sometimes meat… really just whatever you would toss into an omelet or quiche. People love them for quick breakfasts, high-protein snacks, or meal prep because they’re easy to make in batches and reheat well. They’re really just a clever twist on baked eggs, turning a classic breakfast into a portable, make-ahead option that fits busy schedules and modern meal prepping.
What I Love About This Recipe
A year ago, I never would’ve guessed I’d be putting sourdough in my egg muffins, but here we are. I love that this is a sourdough recipe that isn’t carb heavy; instead, it’s packed with protein and perfect for meal prep. This version makes eight muffins, but you can easily halve, double, or even triple the recipe to fit your needs. And the versatility? You can stuff them with whatever you have on hand. It’s one of those recipes that just works: simple, flexible, and surprisingly satisfying.
All The “Why’s”
Eggs
Well, this is an egg muffin. That makes eggs the star of the show! We couldn’t have egg muffins without them.
Heavy Cream
Cream helps tenderize the eggs, making them softer and less rubbery, while also adding a rich, slightly sweet flavor. It contributes to lift as well, since the water in the cream turns into steam during baking.
Sourdough Discard
Though optional, sourdough discard is a unique addition to these muffins that brings both structure and flavor. The taste it adds depends entirely on the discard’s age and how it’s been maintained (you can read more about starter maintenance here). The water in the discard also plays the same role as water in the cream, lifting the muffins and giving them beautiful domed tops. Feel free to add more or less, depending on your preference.
Salt & Pepper
Well, we can’t have a recipe without salt! Salt helps bring out all the flavors in any recipe, and this recipe is no exception. Without salt, these muffins might just be bland and flavorless. Meanwhile, pepper adds a subtle kick that rounds out the flavor and balances the richness of the cream and eggs.
Ham, Cheese, & Scallion
This is the flavor combo I chose for this recipe! It’s protein-packed and full of complimentary, savory flavors.
If you’re up for experimenting, you can use just about anything you’d put in a quiche. Just be aware of ingredients like mushrooms or tomatoes that seep moisture into the mix as they cook. While they won’t ruin the recipe, they may affect texture, rise, and how easily you can tell when the muffins are done.
Blender Method
The things about discard is that it can be thick and tricky to whisk by hand, depending on its condition. Using a blender takes that hassle away and makes the whole process so much easier. A hand mixer works just as well, too!
Baking
I find that 350 F (175 C) works perfectly for these muffins. Higher temperatures can cause them to overcook or puff too quickly, often browning the outside before the centers are fully set. We aim to bake them until just set, no more, which takes about twenty minutes.
📌 Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Breakfast Egg Muffins
Ingredients
Instructions
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Preheat an oven to 350 F (175 C). Prepare a 12-cup muffin pan and set aside.
This recipe will only use 8/12 muffin cups. -
To a blender, add the eggs, cream, discard, salt, and pepper. Blend until smooth.
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Add the cheese and scallions. Pulse to distribute.
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Stir in the ham (do not blend).
You can do this directly in your blender if the blade is removable, or in a separate bowl if that's easier for you. -
Distribute the batter evenly among eight muffin cups, filling each cup about 3/4 of the way full.
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Bake for about 20 minutes, or until the muffins are puffed and set in the center.
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Cool slightly before removing from the muffin pan.
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 151.87kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 4.28g22%
- Trans Fat 0.15g
- Cholesterol 111.91mg38%
- Sodium 278.32mg12%
- Potassium 98.78mg3%
- Total Carbohydrate 8.76g3%
- Dietary Fiber 0.39g2%
- Sugars 1.06g
- Protein 8.31g17%
- Vitamin A 87.67 mcg
- Vitamin C 0.49 mg
- Calcium 79.18 mg
- Iron 1.19 mg
- Vitamin D 0.68 mcg
- Vitamin E 0.43 mg
- Vitamin K 3.23 mcg
- Thiamin 0.18 mg
- Riboflavin 0.23 mg
- Niacin 1.12 mg
- Vitamin B6 0.1 mg
- Folate 22.28 mcg
- Vitamin B12 0.48 mcg
- Phosphorus 117.91 mg
- Magnesium 12.16 mg
- Zinc 0.94 mg
* Nutrition values are auto-calculated and should be used as an approximation only.
Notes
- Storage: These are great for meal prep! Refrigerate or freeze. Microwave to warm.
