Description

These Sourdough Discard Breakfast Pockets are a delicious way to use up leftover sourdough discard. Flaky pastry filled with cheesy goodness and savory bacon or sausage make for a perfect 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) and line a baking sheet with parchment paper.
In a mixing bowl, combine sourdough discard, all-purpose flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add 2 eggs and mix until a dough forms. If the dough is too sticky, add more flour.
Turn the dough onto a floured surface and roll it out to about ½ inch thickness.
Cut the dough into rounds or squares, depending on your preference.
Place shredded cheese and optional cooked bacon or sausage in the center of each piece and fold over to form pockets.
Seal the edges well with a fork.
Prepare an egg wash by whisking the remaining egg with 1 tbsp of milk, and brush it over each pocket.
Bake for 25-30 minutes or until golden brown.
Remove from oven and let cool slightly before serving.

Notes

Feel free to customize the filling with your favorite ingredients. These pockets are best served warm.

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, Sourdough Recipe, Leftover Sourdough, Savory Breakfast