Description
These Sourdough Discard Breakfast Pockets turn leftover sourdough discard into flaky, cheesy, protein-packed handheld pastries with scrambled eggs and optional bacon or sausage.
Ingredients
- Dough:
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold butter
- 2 large eggs
- Filling:
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon or sausage (optional)
- Scrambled eggs (from 2 large eggs above)
- Egg Wash:
- 1 large egg
- 1 tbsp milk
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large bowl, mix sourdough discard, flour, baking powder, and salt.
- Cut in cold butter until crumbly, then mix in 2 beaten eggs to form dough.
- Rest dough for 10 minutes.
- Divide dough into 6 portions and roll each into a small circle or oval.
- Add cheddar cheese, scrambled eggs, and optional bacon/sausage to one half of each dough round.
- Fold over and crimp edges with a fork.
- Brush with egg wash (1 egg + 1 tbsp milk).
- Cut small slits on top and bake 18–20 minutes until golden brown.
- Cool slightly before serving.
Notes
- Customize with favorite breakfast meats or vegetables.
- Egg wash gives a shiny, golden crust.
- Resting dough improves texture and workability.
- Store leftovers in an airtight container and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American