Sourdough Discard Breakfast Pockets Recipe

Introduction

These Sourdough Discard Breakfast Pockets are a delicious way to use up leftover sourdough starter. Filled with cheesy eggs and savory bacon, they’re perfect for a grab-and-go breakfast or a tasty brunch treat.

Ingredients

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp cold butter
• 2 large eggs (plus 1 for egg wash)
• ½ cup shredded cheddar cheese
• ¼ cup cooked bacon or sausage (optional)
• 1 tbsp milk (for egg wash)

Instructions

1. Step 1: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, combine the sourdough discard, flour, baking powder, and salt.
3. Step 3: Cut the cold butter into the dry ingredients until the mixture becomes crumbly. Then mix in 2 beaten eggs until a dough forms.
4. Step 4: Let the dough rest for 10 minutes, then divide it into 6 equal portions.
5. Step 5: Roll out each portion into a small circle or oval shape.
6. Step 6: Add a spoonful of shredded cheddar cheese, some scrambled eggs, and cooked bacon or sausage (if using) onto each dough round.
7. Step 7: Fold the dough over the filling and crimp the edges with a fork to seal tightly.
8. Step 8: Prepare an egg wash by whisking 1 egg with 1 tablespoon of milk, then brush it over the pockets.
9. Step 9: Cut small slits in the tops of each pocket to allow steam to escape. Bake for 18–20 minutes until golden brown.
10. Step 10: Allow the pockets to cool slightly on a wire rack before serving.

Tips & Variations

• For a vegetarian version, omit the bacon or sausage and add sautéed mushrooms or spinach instead.
• Use your favorite cheese such as mozzarella or pepper jack for a different flavor profile.
• Make sure the butter is very cold to achieve a flaky texture in the dough.
• Try adding herbs like chives or parsley to the filling for extra freshness.

Storage

Store leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. You can also freeze the baked pockets for up to 1 month and reheat directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pockets ahead of time?

Yes, you can prepare and assemble the pockets ahead, then keep them refrigerated and bake just before serving for the freshest results.

What can I use instead of sourdough discard?

If you don’t have sourdough discard, you can substitute with plain yogurt or buttermilk, but the texture and flavor may vary slightly.

Sourdough Discard Breakfast Pockets Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

Delightful and savory sourdough discard breakfast pockets filled with cheddar cheese, scrambled eggs, and optional bacon or sausage, baked to a golden perfection. Perfect for a quick and tasty breakfast or brunch using leftover sourdough starter.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 breakfast pockets 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp cold butter
• 2 large eggs

Filling

• ½ cup shredded cheddar cheese
• ¼ cup cooked bacon or sausage (optional)

Egg Wash

• 1 large egg
• 1 tbsp milk

Instructions

1. Preheat the oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine dry ingredients: In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, mixing until evenly distributed.
3. Cut in butter and add eggs: Cut the cold butter into the dry mixture until the texture resembles coarse crumbs. Then, add the 2 beaten eggs and mix until a dough forms.
4. Rest the dough: Let the dough rest for 10 minutes to hydrate and make it easier to roll out later.
5. Divide dough: Divide the rested dough into 6 equal portions for individual breakfast pockets.
6. Roll out dough: Roll each piece into a small circle or oval shape to form the base for the pockets.
7. Add filling: Place a portion of shredded cheddar cheese, scrambled eggs, and optional cooked bacon or sausage on each dough round.
8. Seal pockets: Fold the dough over the filling to form a pocket, then crimp the edges with a fork to seal them tightly and prevent leakage during baking.
9. Apply egg wash: Brush each pocket with an egg wash made from 1 egg beaten with 1 tablespoon of milk to give a shiny, golden finish.
10. Make slits and bake: Cut small slits on the top of each pocket to allow steam to escape, then bake in the preheated oven for 18 to 20 minutes or until golden brown.
11. Cool and serve: Allow the breakfast pockets to cool slightly before serving for optimal taste and texture.

Notes

• The bacon or sausage filling is optional; for a vegetarian option, omit these or substitute with sautéed vegetables.
• Make sure the cold butter is cut in well to achieve a flaky texture.
• Allowing the dough to rest improves the handling and final texture of the pockets.
• Feel free to add herbs or spices to the filling for extra flavor.
• These pockets can be refrigerated and reheated for a quick breakfast the next day.

Keywords: sourdough discard, breakfast pockets, baked breakfast, cheddar cheese pockets, sourdough recipe, savory pockets, easy breakfast