Description
Start your morning right with these flaky, cheesy Sourdough Discard Breakfast Pockets! They’re packed with scrambled eggs, melted cheese, and crispy bacon, all wrapped in a tender crust made from sourdough discard dough. Baked until golden and delicious, they’re ideal for busy mornings, meal prepping, or even a weekend brunch treat. A smart (and tasty) way to reduce sourdough waste while fueling your day!
Ingredients
For the dough:
1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
¼ cup butter (cold, cubed)
2–4 tbsp cold water (as needed)
For the filling:
4 eggs, scrambled
½ cup shredded cheese (cheddar or your favorite)
4 slices cooked bacon, crumbled
Salt & pepper to taste
Optional: chopped green onions or sautéed veggies
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
In a bowl, mix flour, salt, and baking powder. Cut in cold butter until crumbly.
Add sourdough discard and just enough water to bring dough together. Chill 10 minutes if needed.
Roll out dough and cut into rectangles.
Spoon egg, cheese, and bacon mixture onto half of each rectangle.
Fold over and press edges with a fork to seal.
Brush with egg wash (optional) for a golden finish.
Bake for 20–25 minutes or until golden and crisp.
- Prep Time: 20 minutes
- Cook Time: 25 mins
- Category: Breakfast