Sourdough Discard Breakfast Pockets Recipe

Introduction

Sourdough Discard Breakfast Pockets are a delightful way to use up leftover sourdough starter while enjoying a savory, handheld breakfast. Filled with cheese, eggs, and optional bacon or sausage, these pockets are perfect for busy mornings or brunch gatherings.

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 sourdough discard, all-purpose flour, baking powder, and salt.
3. Step 3: Cut in the cold butter until the mixture becomes crumbly, then mix in 2 beaten eggs to form a dough.
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: Place shredded cheddar cheese, 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 the pockets.
8. Step 8: Prepare the egg wash by whisking 1 egg with 1 tablespoon of milk, then brush it over the tops of the pockets.
9. Step 9: Cut small slits in the tops of each pocket to allow steam to escape.
10. Step 10: Bake for 18–20 minutes or until golden brown. Allow to cool slightly before serving.

Tips & Variations

• Use cooked vegetables like spinach or bell peppers as additional fillings for a veggie twist.
• Swap cheddar cheese for mozzarella or pepper jack for different flavors.
• Freeze baked pockets for up to one month and reheat in the oven for a crispy texture.

Storage

Store leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to keep them crisp. For longer storage, freeze the baked pockets and thaw before reheating as above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

It’s best to use sourdough discard for this recipe as it helps keep the dough light without adding too much sourness. Using an active starter may change the texture and flavor.

Can I make the filling ahead of time?

Yes, you can prepare the filling the night before and store it in the fridge. Assemble the pockets just before baking for the freshest taste.

Sourdough Discard Breakfast Pockets Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

These Sourdough Discard Breakfast Pockets are a delicious and creative way to use sourdough starter discard. Filled with cheesy scrambled eggs and optional bacon or sausage, they make a perfect handheld breakfast treat. The dough is flaky and tender, baked to golden perfection for a satisfying morning meal.

• Author: zara
• 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)

Egg Wash

• 1 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 facilitate easy cleanup.
2. Mix Dry Ingredients: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt thoroughly to create an even base for the dough.
3. Incorporate Butter and Eggs: Cut the cold butter into the flour mixture until it resembles coarse crumbs. Then, add the 2 beaten eggs and mix until the dough comes together.
4. Rest Dough: Allow the dough to rest for 10 minutes; this helps hydrate the flour for easier rolling and better texture.
5. Divide Dough: Divide the rested dough into 6 equal portions to make individual pockets.
6. Shape Pockets: Roll each portion into a small circle or oval, preparing them for filling.
7. Add Filling: Place shredded cheddar cheese, scrambled eggs (prepared separately), and optional cooked bacon or sausage onto each dough round.
8. Seal Pockets: Fold the dough over to enclose the filling and crimp the edges firmly with a fork to prevent leakage during baking.
9. Apply Egg Wash: Beat together 1 egg and 1 tablespoon of milk; brush this mixture over the tops of each pocket to ensure a golden, shiny finish once baked.
10. Make Slits and Bake: Cut small slits on top of each pocket to allow steam to escape, then bake them for 18–20 minutes or until nicely golden brown.
11. Cool Slightly: Remove from oven and let the breakfast pockets cool slightly before serving to enjoy warm and flavorful bites.

Notes

• You can substitute cooked bacon with sausage or omit meat for a vegetarian option.
• Scramble eggs separately before adding to the pockets to ensure fully cooked filling.
• The dough may be a bit sticky; dust your surface and rolling pin lightly with flour for easier handling.
• These pockets are best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated.
• Freezing unbaked pockets is possible; bake from frozen by adding a few extra minutes to the bake time.

Keywords: sourdough discard, breakfast pockets, cheesy pockets, savory breakfast, sourdough recipe, homemade breakfast