Description
These sourdough discard breakfast pockets are crispy, golden, and filled with savory eggs and cheese. A delicious way to use up discard and prep cozy morning meals.
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 (plus 1 for egg wash)
½ cup shredded cheddar cheese
¼ cup cooked bacon or sausage (optional)
1 tbsp milk (for egg wash)
Instructions
1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
2. In a bowl, mix sourdough discard, flour, baking powder, and salt.
3. Cut in cold butter until crumbly. Mix in 2 beaten eggs to form dough.
4. Let dough rest 10 minutes, then divide into 6 portions.
5. Roll out each piece into a small circle or oval.
6. Add cheese, scrambled eggs, and bacon to each round.
7. Fold over and crimp edges with fork to seal.
8. Brush with egg wash (1 egg + 1 tbsp milk).
9. Cut small slits in tops. Bake 18–20 mins until golden.
10. Cool slightly before serving.
Notes
Customize filling with veggies, mushrooms, or leftover meat.
Make-ahead friendly! Freeze after baking and reheat in oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
Keywords: sourdough discard breakfast pockets recipe, sourdough discard, breakfast pockets