BreakfastSnacks & Appetizers

Sourdough Discard Bacon and Cheddar Breakfast Muffins with Crispy Bacon and Gooey Cheese

Name: Sourdough Discard Bacon and Cheddar Breakfast Muffins with Crispy Bacon and Gooey Cheese
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Yield: 4 servings
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))

By Emma CollinsAug 19, 2026

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.

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40 min totalEasy4 servings

Ingredients

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Servings

•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.