Sourdough Breakfast Pockets (Print Version)
Flaky pastries made with sourdough discard, filled with eggs, cheese and breakfast meats - ready in just 35 minutes.
# Ingredients:
→ Dough
01 -
1 cup sourdough discard
02 -
1 ½ cups all-purpose flour
03 -
1 tsp baking powder
04 -
½ tsp salt
05 -
2 tbsp cold butter
06 -
2 large eggs
→ Filling
07 -
½ cup shredded cheddar cheese
08 -
¼ cup cooked bacon or sausage (optional)
09 -
2 large eggs, scrambled
→ Egg Wash
10 -
1 large egg
11 -
1 tbsp milk
# Steps:
01 -
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 -
In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, mixing well to distribute the ingredients evenly.
03 -
Cut in the cold butter until the mixture becomes crumbly. Then, beat 2 large eggs and mix them into the dough until it forms a cohesive ball.
04 -
Allow the dough to rest for 10 minutes, which helps hydrate the flour and makes rolling easier.
05 -
Divide the rested dough into 6 equal portions to make individual breakfast pockets.
06 -
Roll each portion into a small circle or oval shape on a floured surface, thick enough to hold the filling without tearing.
07 -
Place shredded cheddar cheese, scrambled eggs, and cooked bacon or sausage on one half of each dough round.
08 -
Fold the dough over to enclose the filling and use a fork to crimp the edges tightly to prevent filling leakage during baking.
09 -
Whisk together 1 egg and 1 tablespoon of milk to make an egg wash, then brush this over each pocket for a glossy, golden finish after baking.
10 -
Cut small slits in the tops of each pocket to allow steam to escape, then bake on the prepared baking sheet for 18–20 minutes until they are golden brown.
11 -
Let the breakfast pockets cool slightly before serving to allow fillings to set and avoid burns.
# Notes:
01 -
These breakfast pockets can be customized with your favorite breakfast meats or vegetables.
02 -
An egg wash is essential for achieving a shiny, golden crust.
03 -
Make sure to let the dough rest before rolling to improve texture and workability.
04 -
Leftover sourdough discard is a great ingredient that helps reduce food waste.
05 -
Store any leftovers in an airtight container and reheat in the oven for best texture.