Sourdough Discard Breakfast Pockets Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 pockets 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Rest the Dough: Allow the dough to rest for 10 minutes, which helps hydrate the flour and makes rolling easier.
- Divide Dough: Divide the rested dough into 6 equal portions to make individual breakfast pockets.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
