Sourdough Discard Breakfast Pockets Recipe
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.
- 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
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
- 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.
- Combine dry ingredients: In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, mixing until evenly distributed.
- 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.
- Rest the dough: Let the dough rest for 10 minutes to hydrate and make it easier to roll out later.
- Divide dough: Divide the rested dough into 6 equal portions for individual breakfast pockets.
- Roll out dough: Roll each piece into a small circle or oval shape to form the base for the pockets.
- Add filling: Place a portion of shredded cheddar cheese, scrambled eggs, and optional cooked bacon or sausage on each dough round.
- 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.
- 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.
- 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.
- 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
