Description
Discover the delightful world of Sourdough Discard Breakfast Pockets, a creative and delicious way to utilize that sourdough discard! These flaky pastries are filled with a savory blend of scrambled eggs and cheddar cheese, making them an ideal choice for busy mornings or leisurely brunches. With a golden-brown crust and satisfying filling, they are not only quick to prepare but also versatile enough to customize with your favorite fillings like cooked turkey or lamb. Enjoy them fresh out of the oven or pack them for on-the-go meals—either way, these breakfast pockets are sure to become a staple in your kitchen!
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
- ½ cup shredded cheddar cheese
- Optional: ¼ cup cooked turkey or lamb
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.
- Beat the eggs separately and mix into the dough until it forms a ball. Let rest for 10 minutes.
- Divide dough into six portions and roll each into circles on a floured surface.
- Place cheese and scrambled eggs on one half of each circle; add optional turkey or lamb if desired.
- Fold over dough and crimp edges with a fork to seal.
- Brush tops with an egg wash (whisked egg mixed with milk) and make small slits for steam to escape.
- Bake for 18–20 minutes until golden brown, then cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket (90g)
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg