Savoury Sourdough Breakfast Muffins: Meal Prep Friendly

Breakfast On-The-Go

Let's face it; mornings can be hectic. Whether you're rushing off to work, school, or tackling your to-do list, finding time for a wholesome breakfast can feel like a daunting task. That's where these Savoury Sourdough Breakfast Muffins with Pumpkin, Fetta and Rosemary come in handy. Portable, nutritious, and oh-so-delicious, they're the ultimate on-the-go breakfast companion.

Now picture this: tender chunks of roasted pumpkin, creamy nuggets of fetta cheese, and a hint of garlic, rosemary and thyme, all nestled within a fluffy, sourdough-infused muffin. It's a flavour explosion with every bite, guaranteed to leave you craving more.

A Gut-Healthy Twist

Not only do these muffins taste amazing, but they also pack a punch in the gut health department. Made with sourdough discard and Greek yoghurt, they're loaded with probiotics to keep your digestive system happy and humming along smoothly. Talk about good for your health and the planet — no sourdough discard will go to waste here!

Meal Prep Made Easy

You know what’s even better? These muffins are a meal prep dream come true and will whip your morning chaos into shape. Bake a batch on Sunday evening, and you'll have breakfast sorted for the entire week. Now, there are two-ways to enjoy these savoury muffins:

• Cold & Dense: Grab a muffin on your way out the door for a dense and refreshing experience. It’s not eggy or doughy, it’s just ‘savoury’ and delicious (like eating cold lasagna).

• Warm & Fluffy: If you’ve got a few extra minutes, simply zap the muffin for 10 second increments in the microwave until warm and steamy, before spreading a generous helping of salted butter on top.

Savour or devour — it’s up to you! But you’ll be thanking your past self that the lonely box of cereal in the corner of the cupboard didn’t have your name on it this morning.

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Savoury Sourdough Breakfast Muffins: Meal Prep Friendly

Servings: 8-10 muffins | Prep: 20 mins | Time: 30 mins

Ingredients

• ¾ cup (200g) sourdough discard

• ⅓ cup (60g) extra virgin olive oil

• 2 large eggs

• 1tsp garlic, minced

• 1 heaped tbsp (50g) Greek yoghurt

• 1 cup (150g) plain flour, I used Vetta SMART Protein Flour

• 1 tsp baking powder

• 1 tsp salt

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 cup (200g) Greek style fetta, diced

• 1 cup (200-250g) pumpkin, diced and roasted

• optional: ¼ cup (30g) pepitas, garnish only

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Method 

1. Preheat the oven to 180°c and line your muffin tray with muffin cases. I prefer to use a larger muffin pan so they’re a bit bigger and perfect for breakfast.

2. Prepare pumpkin: Prepare the pumpkin by cutting off the rind, scooping out the seeds and chopping it into 1x1cm cubes. Roast the pumpkin with a bit of olive oil; either on a baking try in the oven or in an airfryer. It should take ~20 mins or until golden and tender.

3. Muffin mix: In a large bowl, combine the wet ingredients; sourdough discard, eggs, olive oil, garlic and Greek yoghurt. Mix until smooth and combined.

4. Add the dry ingredients to the bowl; plain flour, baking powder, salt, thyme and rosemary. Mix until just combined.

5. Once the pumpkin is cooked, place it in the mixture along with the diced / crumbed fetta. Fold gently to combine, trying not to break up the pumpkin.

6. Spoon and bake: Spoon the batter into the prepared muffin cases, remembering to leave a bit of space for the muffins to rise. Finish by sprinkling each muffin with pepita seeds. 

7. Bake for 20-25 minutes or until golden brown and a skewer inserted comes out clean. Note that the pumpkin and fetta will be wet, you just don’t want wet muffin mixture.

8. Cool slightly before serving and enjoy with a thin spread of salted butter.

• What is sourdough discard?

  Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of its unfed state, it's not active enough to bake sourdough bread with.

  To prevent flour wastage, the discard is perfect to use in other baked goods that do not need a rise as it’s still full of amazing gut-health benefits that we associate with sourdough.

• How do I store these muffins?

  Store in an airtight container in the fridge and they should keep well for 3-4 days.

• Do I eat these muffins while hot or cold?

  These muffins are great to enjoy hot or cold. Either warm them up and serve with a bit of salted butter or enjoy them cold out of the fridge for an on the go breakfast.

• Can I replace the pumpkin and fetta?

  If you’re not a fan of pumpkin or fetta, why not try substituting these for other fillings like spinach, roasted sweet potato or even zucchini (just remember to grate and squeeze out any excess water).