Description
Sourdough Discard Breakfast Pockets are the ultimate cozy morning fix! These golden, crispy pockets are filled with savory scrambled eggs and gooey cheese, making them a delightful choice for breakfast or brunch. Perfect for using up sourdough discard, they not only reduce food waste but also provide a warm, comforting start to your day. Whether enjoyed solo or shared with friends and family, these breakfast pockets are sure to impress. Their versatility allows for endless filling options, ensuring there’s something for everyone. Enjoy them fresh out of the oven or store them for busy mornings ahead.
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 turkey sausage (optional)
- 1 tbsp milk (for egg wash)
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine sourdough discard, flour, baking powder, and salt.
- Cut in cold butter until crumbly, then mix in two beaten eggs until a dough forms.
- Let the dough rest for about 10 minutes, then divide it into six equal portions.
- Roll each portion into a circle or oval shape.
- Add cheese and scrambled eggs to each rolled-out piece; include turkey sausage if desired.
- Fold the dough over the filling and crimp edges with a fork to seal.
- Brush tops with an egg wash made from one egg mixed with milk.
- Make small slits for steam release and bake for 18-20 minutes until golden brown.
- Allow cooling slightly before serving.
Nutrition
- Serving Size: 1 pocket (100g)
- Calories: 285
- Sugar: 0g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg
Keywords: Use cold butter for flaky texture and allow the dough to rest for easy rolling. Experiment with different cheeses or vegetables for varied flavors.