Sourdough Discard Breakfast Pockets
These Sourdough Discard Breakfast Pockets are crisp on the outside and filled with fluffy scrambled eggs and melted cheese. Perfect for busy mornings or meal prep, they’re a delicious and practical way to use leftover sourdough discard.
Equipment
- large mixing bowl
- Rolling Pin
- skillet
- baking sheet
- parchment paper
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, melted
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon or sausage (optional)
Instructions
- In a large bowl, mix sourdough discard, flour, salt, and melted butter until a soft dough forms.
- Cover and let the dough rest for 15 minutes at room temperature.
- Scramble the eggs in a skillet over medium heat. Stir in cheese and optional meat until melted and combined.
- Roll the dough to 1/4-inch thickness and cut into 4–5 inch squares. Add filling to the center and fold, sealing edges well.
- Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 20 minutes, until golden brown.
- Let cool slightly before serving warm.
Notes
Seal edges firmly to prevent leaks. Chill the dough for 30 minutes before rolling for extra flakiness. Store baked pockets in the fridge for up to 3 days or freeze unbaked pockets for up to 1 month. Reheat at 350°F for 10–15 minutes. Customize with different cheeses, sautéed vegetables, or spices.