Sourdough Discard Breakfast Pockets Recipe

Introduction

Sourdough Discard Breakfast Pockets are a delicious and creative way to use up leftover sourdough starter. These handheld pockets are filled with cheesy scrambled eggs and savory bacon or sausage, making them perfect for a satisfying morning meal or brunch.

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
• ½ cup shredded cheddar cheese
• ¼ cup cooked bacon or sausage (optional)
• 1 large egg (for egg wash)
• 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 to prevent sticking and make cleanup easier.
2. Step 2: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt. Mix well to distribute the ingredients evenly.
3. Step 3: 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. Step 4: Allow the dough to rest for 10 minutes to hydrate the flour and make rolling easier.
5. Step 5: Divide the rested dough into 6 equal portions to make individual breakfast pockets.
6. Step 6: Roll each portion into a small circle or oval shape on a floured surface, thick enough to hold the filling without tearing.
7. Step 7: Place shredded cheddar cheese, scrambled eggs (made from the 2 eggs included in the dough step), and cooked bacon or sausage on one half of each dough round.
8. Step 8: Fold the dough over to enclose the filling and use a fork to crimp the edges tightly to prevent filling leakage during baking.
9. Step 9: 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. Step 10: Cut small slits in the tops of each pocket to allow steam to escape, then bake on the prepared sheet for 18–20 minutes until golden brown.
11. Step 11: Let the breakfast pockets cool slightly before serving to allow fillings to set and avoid burns.

Tips & Variations

• For a vegetarian option, omit the bacon or sausage and add sautéed vegetables like spinach or mushrooms instead.
• Use sharp cheddar or a cheese blend for extra flavor.
• Make sure the butter is very cold to achieve a flaky texture in the dough.
• These pockets can be customized with your favorite breakfast fillings like ham, peppers, or different cheeses.

Storage

Store leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-12 minutes to maintain crispiness. You can also freeze baked pockets for up to 1 month; thaw overnight in the refrigerator before reheating.

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, which is the portion you remove when feeding your starter. Using active starter may alter the texture and rise of the dough.

Can I prepare these pockets ahead of time?

Yes, you can assemble the pockets and refrigerate them uncovered for up to 4 hours before baking. For longer storage, freeze them raw on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Sourdough Discard Breakfast Pockets Recipe

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4.7 from 95 reviews

These Sourdough Discard Breakfast Pockets are a delicious and creative way to use sourdough discard, combining a flaky, buttery dough with a savory filling of scrambled eggs, cheddar cheese, and optional bacon or sausage. Perfect for a hearty breakfast or brunch, these individual pockets are baked to a golden brown, making them easy to eat on the go or serve at a weekend gathering.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 pockets 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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

Filling Ingredients

• 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 ensure easy cleanup.
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

• You can substitute cooked sausage or bacon with vegetables for a vegetarian option.
• Make sure the butter is cold for a flakier dough texture.
• The thickness of the rolled dough should be enough to contain the filling without tearing but not too thick to avoid heaviness.
• Allow the pockets to cool for a few minutes to prevent the hot filling from burning your mouth.
• These pockets can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.

Keywords: sourdough discard, breakfast pockets, savory pastry, cheddar cheese pockets, baked breakfast, easy brunch recipe