Sourdough Egg Muffins with Cheese, Bacon, and Peppers

Ingredients:

1 cup sourdough starter (active or discard)

12 large eggs

1/3 cup milk

4 tbsp butter (melted and slightly cooled)

1 cup shredded cheese (cheddar, mozzarella, or your favorite blend), divided

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup sautéed red pepper (diced)

1/2 cup cooked bacon (chopped)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the sourdough starter, eggs, milk, and melted butter until smooth and well combined.

3. Prepare Dry Ingredients: In a separate bowl, mix 1/2 cup of the shredded cheese, salt, black pepper, paprika, baking soda, and baking powder.

4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.

5. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

6. Add Toppings: Top each muffin with the remaining shredded cheese, sautéed red peppers, and chopped bacon.

7. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack. Serve warm or store in an airtight container for up to 3 days in the refrigerator.

Notes:

• These muffins freeze well. Reheat in the oven or microwave for a quick breakfast.

• Feel free to customize with other vegetables or proteins to suit your taste.