Description
These Sourdough Discard Breakfast Pockets are a delicious and efficient way to use your sourdough discard, creating flaky, golden pastry pockets filled with cheddar cheese, scrambled eggs, and your choice of cooked bacon or sausage. Baked to perfection, they make a hearty breakfast or brunch option that’s both satisfying and easy to prepare.
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. This preparation ensures the pockets bake evenly and do not stick, making cleanup easy.
- Mix Dry Ingredients: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt. Stir these dry ingredients thoroughly to distribute the leavening and seasoning evenly throughout the mixture.
- Incorporate Butter and Eggs: Cut the cold butter into the dry mixture until it resembles coarse crumbs. Then, beat 2 large eggs and mix them into the dough until it forms a cohesive ball. This process develops the dough’s structure to hold the filling well.
- Rest the Dough: Let the dough rest for 10 minutes. Resting hydrates the flour and relaxes the gluten, making the dough easier to roll out evenly.
- Divide Dough: Divide the rested dough into 6 equal portions. This creates individual pockets for easier handling and baking.
- Roll Out Dough: On a floured surface, roll each portion into a circle or oval shape thick enough to hold the filling without tearing. Proper thickness ensures the pockets remain sturdy after baking.
- Add Filling: Place shredded cheddar cheese, scrambled eggs, and cooked bacon or sausage on one half of each dough round. These ingredients combine for a savory and satisfying filling.
- Seal Pockets: Fold the dough over to enclose the filling, then crimp the edges tightly with a fork to seal. This prevents filling from leaking out during baking.
- Apply Egg Wash: Whisk together 1 egg and 1 tablespoon of milk, then brush this egg wash over each pocket. This step creates a beautiful golden and glossy finish when baked.
- Vent and Bake: Cut small slits in the tops of each pocket to allow steam to escape. Bake on the prepared baking sheet for 18–20 minutes until golden brown and cooked through.
- Cool and Serve: Let the breakfast pockets cool slightly before serving. This resting time allows the fillings to set, making them easier to eat and preventing burns.
Notes
- For a vegetarian option, omit the bacon or sausage and increase the amount of cheese and eggs.
- You can substitute the cheddar cheese with any cheese of your preference, such as mozzarella or pepper jack for a different flavor.
- Make sure the butter is cold when cutting it into the dry ingredients to ensure flakiness in the dough.
- Use a fork to seal the edges thoroughly to avoid leakage of filling during baking.
- Scramble the eggs separately before adding them to the filling to ensure they are fully cooked and flavorful.
- These pockets can be made ahead and refrigerated; reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sourdough discard recipe, breakfast pockets, savory breakfast, cheddar pockets, baked breakfast pastries, easy breakfast
