Sourdough Discard Breakfast Pockets Recipe

Introduction

Start your morning with these delicious sourdough discard breakfast pockets, a perfect way to reduce waste while enjoying a savory breakfast treat. Filled with cheese, eggs, and optional bacon or sausage, they’re easy to make and full of flavor.

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 your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine the sourdough discard, flour, baking powder, and salt.
3. Step 3: Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. 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 on a lightly floured surface.
6. Step 6: Add shredded cheddar cheese, scrambled eggs, and cooked bacon or sausage (if using) onto each dough round.
7. Step 7: Fold each dough piece over the filling and crimp the edges with a fork to seal them well.
8. Step 8: Prepare the egg wash by beating 1 egg with 1 tablespoon of milk. Brush this over the tops of the pockets.
9. Step 9: Cut small slits in the top of each pocket to allow steam to escape during baking.
10. Step 10: Bake the pockets in the preheated oven for 18–20 minutes or until they are golden brown. Let them cool slightly before serving.

Tips & Variations

• For a vegetarian option, omit the bacon or sausage and add sautéed vegetables like bell peppers or spinach.
• Use sharp cheddar or mix cheeses for a stronger flavor.
• Make sure the butter is cold to achieve a flaky texture in the dough.
• You can prepare the filling in advance to save time when assembling the pockets.

Storage

Store leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to retain their crispiness. These pockets can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use sourdough discard for this recipe, as active starter may be too wet and affect the dough consistency. If using active starter, adjust the flour accordingly to achieve a similar dough texture.

Can I make these pockets gluten-free?

With some experimentation, you can substitute the all-purpose flour with a gluten-free blend that is suitable for baking. Keep in mind that texture and rise may differ slightly.

Sourdough Discard Breakfast Pockets Recipe

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★★★★★

4.9 from 113 reviews

These Sourdough Discard Breakfast Pockets are a delicious and creative way to use sourdough discard, turning it into flaky, savory handheld pastries filled with cheddar cheese, scrambled eggs, and optional bacon or sausage. Perfect for a quick breakfast or brunch, they combine a tender dough with a cheesy, protein-packed filling, baked to golden perfection.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 breakfast pockets 1x
• Category: Breakfast
• 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)
• Scrambled eggs made from the 2 large eggs indicated above

Egg Wash

• 1 large egg
• 1 tbsp milk

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, mixing well to distribute the ingredients evenly.
3. Incorporate Butter and Eggs: Cut in the cold butter until the mixture becomes crumbly. Then, beat 2 large eggs and mix them into the dough until it forms a cohesive ball.
4. Rest the Dough: Allow the dough to rest for 10 minutes, which helps hydrate the flour and makes rolling easier.
5. Divide Dough: Divide the rested dough into 6 equal portions to make individual breakfast pockets.
6. Roll Out Dough: Roll each portion into a small circle or oval shape on a floured surface, thick enough to hold the filling without tearing.
7. Add Filling: Place shredded cheddar cheese, scrambled eggs (from the 2 eggs included in the dough step), and cooked bacon or sausage on one half of each dough round.
8. Seal Pockets: Fold the dough over to enclose the filling and use a fork to crimp the edges tightly to prevent filling leakage during baking.
9. Apply Egg Wash: Whisk together 1 egg and 1 tablespoon of milk to make an egg wash, then brush this over each pocket for a glossy, golden finish after baking.
10. Vent and Bake: Cut small slits in the tops of each pocket to allow steam to escape, then bake on the prepared baking sheet for 18–20 minutes until they are golden brown.
11. Cool and Serve: Let the breakfast pockets cool slightly before serving to allow fillings to set and avoid burns.

Notes

• These breakfast pockets can be customized with your favorite breakfast meats or vegetables.
• An egg wash is essential for achieving a shiny, golden crust.
• Make sure to let the dough rest before rolling to improve texture and workability.
• Leftover sourdough discard is a great ingredient that helps reduce food waste.
• Store any leftovers in an airtight container and reheat in the oven for best texture.

Keywords: sourdough discard, breakfast pockets, savory pastries, cheddar cheese, bacon, breakfast recipe, easy bake, sourdough recipes