Description
These sourdough discard breakfast pockets deliver a flaky outside and a soft, savory filling. They work perfectly for make-ahead breakfasts, busy mornings, and freezer-friendly meal prep. This recipe uses simple ingredients and turns leftover sourdough discard into a satisfying breakfast.
Ingredients
1 cup sourdough discard
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold butter, cubed
4 large eggs
2 tablespoons milk
1 cup shredded cheese
1 cup finely chopped vegetables (optional)
Instructions
1. Preheat the oven to 375°F and line a baking sheet.
2. Mix sourdough discard, flour, baking powder, and salt in a bowl.
3. Cut in cold butter until the mixture looks crumbly.
4. Bring the dough together and roll it out on a floured surface.
5. Cut the dough into equal rectangles.
6. Whisk eggs with milk and cook gently until just set.
7. Place egg filling, cheese, and vegetables on half of each dough piece.
8. Fold the dough over the filling and seal the edges.
9. Bake until golden and fully cooked.
10. Cool slightly before serving.
Notes
Use cold butter to create flaky layers.
Do not overfill the pockets to prevent leaking.
Reheat in the oven or air fryer for best texture.
Freeze baked pockets for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 290
- Sugar: 2g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg