Description
Golden, flaky handheld breakfast pockets made with tangy sourdough discard and filled with eggs, cheese, and your favorite breakfast proteins—perfect for busy mornings and meal prep.
Ingredients
Scale
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold butter
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon or sausage
- Scrambled eggs (from the 2 large eggs)
- 1 large egg (for egg wash)
- 1 tbsp milk
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
- Mix sourdough discard, flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Beat eggs and mix into dough until combined; rest 10 minutes.
- Divide dough into 6 portions and roll each into a 6-inch circle.
- Add cheese, scrambled eggs, and bacon/sausage to one half of each round.
- Fold dough over, crimp edges with a fork, and add vent slits.
- Brush with egg wash and bake 18–20 minutes until golden.
- Cool 5 minutes before serving.
Notes
Keep butter cold, avoid overfilling pockets, and rest the dough to prevent tearing while rolling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 285
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg
Keywords: sourdough discard breakfast pockets, sourdough breakfast, breakfast pockets, meal prep breakfast