Sourdough Discard Breakfast Pockets
Turn leftover sourdough discard into flaky, savory breakfast pockets filled with scrambled eggs, cheese, and optional meat for a quick and portable breakfast option.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (active or unfed)
- 1.5 cups all-purpose flour Light whole-wheat can be used for denser pockets.
- 1 tsp baking powder
- 0.5 tsp salt
- 2 tbsp cold butter, cut into small pieces Keep butter cold for flakiness.
- 2 large eggs For dough; additional eggs needed for filling.
Filling Ingredients
- 0.5 cup shredded cheddar cheese Can be swapped for other cheeses.
- 0.25 cup cooked bacon or sausage Optional; can substitute with ham, or plant-based options.
- 2 large eggs, scrambled Use eggs in the filling; may need to adjust according to preference.
Egg Wash
- 1 large egg For brushing.
- 1 tbsp milk
Instructions
Preparation
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the sourdough discard, all-purpose flour, baking powder, and salt until evenly combined.
- Add the cold butter pieces and use a pastry cutter or your fingertips to cut the butter into the flour mix until it resembles coarse crumbs.
- Beat the 2 large eggs in a small bowl, add to the crumb mixture, and stir until the dough comes together into a cohesive ball. If very sticky, add a tablespoon or two of flour.
- Let the dough rest for 10 minutes to hydrate the flour.
Filling
- While the dough rests, scramble the filling eggs by whisking together eggs, seasoning with salt and pepper, and cooking gently over medium-low heat until soft curds form. Stir in cooked bacon or sausage if using.
Assembly
- Divide the rested dough into 6 equal pieces. Roll each piece into a small circle or oval about 1/8–1/4 inch thick.
- Place a spoonful of shredded cheddar and a portion of scrambled eggs (plus meat if using) on one half of each round and fold the dough over the filling.
- Press the edges together and crimp with a fork to seal.
- Whisk together 1 large egg and 1 tablespoon milk, then brush this mixture over each pocket.
- Cut small slits in the tops of each pocket to allow steam to escape.
- Bake for 18-20 minutes until the pockets are puffed and golden brown.
- Let the breakfast pockets cool for a few minutes before serving.
Notes
Store cooled pockets in an airtight container for up to 3 days. To reheat, warm in a 350°F oven for 8–10 minutes, or microwave for 30–60 seconds. These pockets can also be frozen for up to 2 months.