Description

These Sourdough Discard Breakfast Pockets are a delicious way to use up your sourdough discard, filled with cheese and optional bacon or sausage for a savory breakfast treat.

Ingredients

Scale

1 cup sourdough discard

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

2 tbsp cold butter

2 large eggs (plus 1 for egg wash)

½ cup shredded cheddar cheese

¼ cup cooked bacon or sausage (optional)

1 tbsp milk (for egg wash)

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the sourdough discard, flour, baking powder, and salt. Mix until well combined.
Cut in the cold butter until the mixture resembles coarse crumbs.
In another bowl, beat the two large eggs and then add to the flour mixture along with the shredded cheddar cheese and the optional bacon or sausage. Mix until a dough forms.
Turn the dough onto a lightly floured surface and knead gently until smooth. Divide the dough into equal portions.
Roll each portion into a flat circle, place a spoonful of filling in the center, and fold the dough over to create a pocket. Seal the edges with a fork.
Place the pockets on a baking sheet lined with parchment paper.
For the egg wash, beat the additional egg with milk and brush over the tops of the pockets.
Bake in the preheated oven for about 25-30 minutes or until golden brown.
Remove from oven, let cool slightly, and serve warm.

Notes

Feel free to customize the filling with your favorite ingredients or herbs for added flavor.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 breakfast pocket
Calories: 265 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 85 mg

Keywords: Sourdough Discard Breakfast Pockets Recipe, breakfast, sourdough, pockets, savory pastry