A breakfast muffin that is both sweet and savory? Packed with protein too? Yet it tastes like a McDonald’s breakfast sandwich! These sourdough McGriddle bites are my new favorite breakfast. They are freezer friendly, filling, and delicious.
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Friday Morning Breakfast
When my brother and I were little, my grandma, Mama Susie, would take us on Friday mornings for breakfast at McDonald’s. We would get pancakes and sausage with lots of syrup. Then Papa Susie would join us and sip his coffee. I remember thinking that McDonald’s on a Friday morning was the meeting place for old men. And every single one of them seemed to know each other. As much as I do enjoy my crunchy mom things, I’m still a sucker for McDonald’s.
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Why Sourdough?
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough McGriddle Bites Recipe
Ingredients
2 cups sourdough discard
4 tablespoons melted butter
2 eggs
½ cup syrup
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1 pound breakfast sausage
2 cups shredded cheese
Instructions
- First mix together 2 cups sourdough discard, 4 tablespoons melted butter, 2 eggs, and ½ cup syrup.
- Next add 1 cup flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Then fold in 1 pound cooked breakfast sausage and 2 cups shredded cheese.
- Spoon the batter into a greased mini muffin pan. Fill the cups nearly to the top. Then bake at 400 degrees for 20 minutes.
- When they come out of the oven, allow them to cook in the pan for 5 minutes before removing and placing them on a cooling rack. Or grab some syrup to dip them in and eat them now!
Freezing Sourdough McGriddle Bites
Once the sourdough McGriddle bites are completely cooled, place them on a parchment lined baking sheet. Then pop the tray in the freezer. This will allow them to flash freeze, so that they won’t stick together in a bag. After a couple hours they should be frozen and ready to put in a ziplock bag. They will stay good in the freezer for 3 months, although ours never stay in there more than a couple weeks because we eat them so fast.
When you are ready to reheat them, pull out what you want and put them in the microwave, oven, or air fryer. I put our air fryer on the toast function for 6 minutes. Then I allow them to sit in there for another 5-10 minutes. This helps the middles get warm too without burning the outside. Dip them in some syrup and enjoy!
Sourdough McGriddle Bites
A breakfast muffin that is both sweet and savory? Packed with protein too? Yet it tastes like a McDonald’s breakfast sandwich! These sourdough McGriddle bites are my new favorite breakfast. They are freezer friendly, filling, and delicious.
Ingredients
- 2 cups sourdough discard
- 4 tablespoons melted butter
- 2 eggs
- ½ cup syrup
- 1 cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 pound breakfast sausage
- 2 cups shredded cheese
Instructions
- First mix together 2 cups sourdough discard, 4 tablespoons melted butter, 2 eggs, and ½ cup syrup.
- Next add 1 cup flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Then fold in 1 pound cooked breakfast sausage and 2 cups shredded cheese.
- Spoon the batter into a greased mini muffin pan. Fill the cups nearly to the top. Then bake at 400 degrees for 20 minutes.
- When they come out of the oven, allow them to cook in the pan for 5 minutes before removing and placing them on a cooling rack. Or grab some syrup to dip them in and eat them now!
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Hello!
I’ve been thinking about making some savory muffins, and these look great! My only question is: do you have any suggestions about eliminating the sweetener? I think my family would prefer them without it but I’m guessing these would be dry without the moisture. Any ideas? Thanks!!
I love these muffins because I prefer savory foods for breakfast and the little bit of syrup just seems to balance everything out. You could try making them without syrup though. Just add some milk or water to thin out the batter. They won’t taste as much like a pancake, but should still be ok.
What a winner of a recipe! My entire family approves, which is absolutely unheard of. I didn’t have a mini muffin pan, so I used regular muffin pans and only filled them about half full. I baked them for 21 minutes at 400, then cooled in the pans for 5. They were perfect. The recipe made 30.
Can you long ferment these somehow?
Yes! Mix together everything except the baking soda, sausage, and cheese. Cover the batter and let it sit for 8 hours on the counter or up to 24 in the fridge. Add the baking soda, sausage, and cheese right before you’re ready to bake.
How would you make these with a regular muffin pan instead of mini?
You would just have to increase your baking time. I’d start by adding 5 minutes at a time until a toothpick comes out clean.
Have you made the night before and refrigerated them for morning? I’d like to bring to work.
I will keep enough for several days in the fridge. They reheat just fine in the oven or air fryer at a low temp.