Sourdough Discard Bacon and Cheddar Breakfast Muffins with Crispy Bacon and Gooey Cheese
By Emma Collins
These Sourdough Discard Bacon and Cheddar Breakfast Muffins are a delicious way to use up leftover sourdough starter. Packed with crispy bacon and gooey sharp cheddar cheese, they make a perfect breakfast or a satisfying snack. Enjoy them warm with a touch of butter for a comforting treat that's sure to please. Whether you're enjoying them on a busy morning or as a midday snack, these muffins deliver rich flavor and satisfying texture.
Ingredients
- •1 cup sourdough starter discard (unfed, at room temperature)
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •0.25 teaspoon baking soda
- •0.5 teaspoon salt
- •2 large eggs
- •0.5 cup milk (whole milk preferred)
- •4 tablespoons unsalted butter (melted and cooled)
- •1 cup sharp cheddar cheese (shredded)
- •6 strips bacon (cooked crisp and chopped)
- •0.25 cup green onions (finely chopped (optional))
- •fresh parsley (finely chopped (for garnish))
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
- 2
In a large mixing bowl, whisk together the sourdough starter discard, flour, baking powder, baking soda, and salt.
- 3
In another bowl, beat the eggs well, then stir in the milk and melted butter.
- 4
Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined.
- 5
Fold in the shredded cheddar cheese, chopped bacon, and green onions if using.
- 6
Spoon the batter evenly into the muffin tin cups, filling nearly to the top.
- 7
Bake for 18-22 minutes or until the tops are golden brown and a toothpick comes out clean.
- 8
Allow them to cool in the pan for about 5 minutes, then transfer to a wire rack.
- 9
Garnish with chopped fresh parsley before serving.
- 10
Enjoy warm, with or without butter, or as a snack throughout the day.
