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If you’ve been looking for a simple sourdough breakfast idea that’s easy to prep and actually keeps you full, these sourdough breakfast egg bites are it.

They’re made in a muffin tin using just a few ingredients! Leftover sourdough bread, eggs, cheese, and your favorite breakfast meat and they reheat like a dream.

Whether you're a homemaker trying to meal prep for the week or just want a no-fuss healthy morning meal, this recipe is one you'll come back to again and again.

I’ve been experimenting with ways to use up leftover sourdough, and this one felt like a winner from the start.

I made a batch on Sunday, popped them in the fridge, and now I’ve got breakfast ready to go all week. Each egg bite is kind of like a mini frittata (but easier), with golden crispy cheese on top and soft, savory bread in the middle.

I love that I can eat a few and actually feel satisfied until lunch!

Plus, you don’t need any fancy tools. Just a muffin tin, a few staple ingredients, and 20 minutes. The best part? You can customize them based on whatever you have in the fridge.

How to Make Sourdough Breakfast Egg Bites

This sourdough breakfast recipe is one of those simple, flexible meals that just works. You’ll whisk your eggs, pour them into a muffin tin, and then add all your toppings right on top! No need to toast or pre-soak the bread. It’s quick, hearty, and full of flavor.

Here’s how to make them:

Preheat your oven to 350°F.
If you’re using a silicone muffin pan (my favorite for these), a quick spray of oil is enough. If using a metal tin, grease it really well or use liners to prevent sticking.
Whisk the eggs.
In a large bowl, whisk together 12 eggs with about 1 teaspoon of sea salt and 1 teaspoon of black pepper.
Pour the eggs into the muffin cups.
Pour the egg mixture evenly into each of the 12 muffin cups. With one egg per cup, it should divide up just right—no measuring needed.
Add the toppings.
Drop a few cubes of sourdough bread into each cup so they soak into the egg. Then sprinkle in your favorite cooked breakfast meat. Finish with shredded cheese.
Bake for 15–18 minutes.
The eggs should be set and the cheese golden. Let them cool for a few minutes before removing from the pan.

Sourdough Breakfast Egg Bites

Yield: 12

Author: Kassandra

Sourdough Breakfast Egg Bites

A make-ahead breakfast baked in a muffin tin with sourdough, eggs, cheese, and your favorite cooked breakfast meat. Easy, satisfying, and perfect for meal prep.

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

Ingredients

12 large eggs
1½ cups cubed sourdough bread (fresh or leftover)
1 to 1½ cups cooked breakfast meat (sausage, bacon, or ham)
1 cup shredded cheese (cheddar, Swiss, or your favorite)
1 teaspoon sea salt
1 teaspoon black pepper
Oil spray or butter, for greasing

Instructions

Preheat oven to 350°F and grease a standard 12-cup muffin tin (silicone works best, but grease metal pans well or use liners).
In a large bowl, whisk together the eggs, sea salt, and black pepper.
Pour the egg mixture evenly into each muffin cup, filling them about ¾ full.
Add a few cubes of sourdough bread into each cup, letting them soak slightly into the egg.
Sprinkle cooked breakfast meat over the bread.
Top with shredded cheese.
Bake for 15–18 minutes, or until the eggs are set and the cheese is golden. Let cool slightly before removing.

Storage & Reheating:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Should freeze well once cooled (though not tested yet).
To reheat: Microwave for 30–60 seconds, or use an Instant Pot with 1 cup of water and a trivet—1 minute on high pressure.

Please note that the nutritional values provided are estimates based on standard ingredients and calculations. Actual nutrients may vary depending on specific brands and measurement variations used in preparation.

Meal Prep + Reheating Tips

One of the best things about these sourdough breakfast egg bites is how easy they are to make ahead. I baked a batch on Sunday, and now I have breakfast covered for most of the week. I just grab three, reheat, and I’m good to go. No stovetop scrambling or decision fatigue.

Here’s what I’ve found works best:

Fridge Storage:
Once cooled, store the egg bites in an airtight container in the fridge. They’ll stay fresh for up to 4 days. I keep mine in glass containers so they’re ready to pop in the microwave or Instant Pot.

Reheating Options:

Microwave: Quick and easy. Heat 2–3 bites for 30–60 seconds depending on your microwave.
Instant Pot (my favorite when I have a little extra time): Place the egg bites in a glass or ceramic dish on top of the trivet. Add 1 cup of water to the bottom. Cook on high pressure for 1 minute, then quick release. The eggs stay soft and the cheese melts beautifully.

Can I Freeze Them?
I haven’t tested it yet, but I’m pretty sure they’d freeze well. Just let them cool completely before freezing, and store in a freezer-safe container. To reheat from frozen, you might need to add a little time in the microwave or use the oven at 325°F until warmed through.

If you try freezing them and it works well, let me know in the comments—I’d love to update this with your tips!

More Sourdough Breakfast Ideas

If you’re on a sourdough kick like I am, here are two more sourdough breakfast ideas:

→ Sourdough Breakfast Casserole
This one’s cozy, hearty, and perfect for feeding a crowd or just making your holiday mornings easier. I love pulling it together on Christmas Eve, then baking it fresh in the Christmas morning. It’s savory, satisfying, and always a hit!

→ Sourdough Stuffed French Toast
This one’s a little sweeter but just as easy! It’s also a casserole, so you can prep it ahead and bake it in the morning. I like making it for Easter and Mother’s Day or when I want something that feels special without a lot of effort.

Both recipes are great if you want something make ahead and low effort but still really good!

♡ PIN IT FOR LATER ♡

These sourdough breakfast egg bites are one of those simple recipes that make life easier.

They are quick to prep, easy to customize, and make breakfast feel taken care of, even on busy mornings.

Whether you're using up leftover sourdough or planning your meals for the week, this is a sourdough breakfast recipe worth saving.

If you try them, I would love to hear how they turn out! Let me know in the comments below!

And if you are looking for more sourdough breakfast ideas, be sure to check out the casserole and stuffed French toast versions too. They are great options for keeping mornings simple. Hugs!