Sourdough Discard Breakfast Pockets
These flaky breakfast pockets are filled with scrambled eggs, cheese, and optional bacon or sausage, utilizing sourdough discard for a delicious, hand-held meal.
Ingredients
For the dough
- 1 cup sourdough discard lukewarm or room temperature; both active or unfed discard work
- 1.5 cups all-purpose flour substitute 1:1 gluten-free blend if needed
- 1 tsp baking powder
- 0.5 tsp salt
- 2 tbsp cold butter for best flake, use unsalted and keep it very cold
- 2 large eggs plus 1 egg for the egg wash
- 1 tbsp milk for egg wash
For the filling
- 0.5 cup shredded cheddar cheese sharp or mild, or substitute with Monterey Jack
- 0.25 cup cooked bacon or sausage, chopped optional
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment.
- In a mixing bowl, whisk together the sourdough discard, all-purpose flour, baking powder, and salt.
- Add cold butter and use a pastry cutter or your fingers to work it into the flour until crumbly.
- Beat the eggs lightly, and stir them into the crumb mixture until a soft dough forms. Add a tablespoon of flour if the dough is too sticky.
- Cover the bowl and let the dough rest for 10 minutes.
Assembly
- Divide the dough into 6 equal pieces. Roll each piece into a small circle or oval about 4–5 inches across on a floured surface.
- Scramble and fully cook the eggs in a pan, season to taste, then divide shredded cheddar and chopped bacon or sausage among the rounds.
- Spoon the filling onto half of each round, fold the dough over, and crimp the edges with a fork to seal.
- Whisk 1 egg with 1 tablespoon of milk and brush the tops. Cut 2–3 small slits in each pocket for venting.
Baking
- Transfer the pockets to the prepared baking sheet and bake for 18–20 minutes until golden brown and crisp on top.
- Let pockets cool for 5 minutes before serving.
Notes
These pockets can be frozen for meal prep. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.