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Overhead shot of two golden-brown breakfast pockets filled with melted cheddar and bacon, topped with a fried egg.

Sourdough Discard Breakfast Pockets

Sourdough discard and cheddar cheese fill these breakfast pockets with scrambled eggs and optional bacon for a savory handheld meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

Dough

  • 1 cup Sourdough Discard the key ingredient here
  • 2 cups All-Purpose Flour or a gluten-free alternative if necessary (250g)
  • 1 teaspoon Salt to boost flavor
  • 1/4 cup Butter melted to facilitate mixing (57g)

Filling

  • 2-3 Eggs scrambled for the filling
  • 1 cup Cheddar Cheese shredded, or another meltable cheese (113g)
  • 1/2 cup Bacon or Sausage optional, for extra protein (optional)

Assembly and Baking

Instructions
 

Dough

  • Mix dough ingredients:

    In a big bowl, mix together sourdough discard, all-purpose flour, salt, and melted butter. Blend until the dough comes together, roughly 3-5 minutes.

  • Rest dough:

    Drape a towel over the dough and allow it to rest at room temperature for 15 minutes.

  • Cook scrambled eggs:

    During the dough's rest, cook scrambled eggs in a non-stick skillet over medium heat for 3-4 minutes. Fold in cheese and optional meat; continue cooking until the cheese has melted.

Filling

  • Fill and seal pockets:

    Roll the dough to a rectangle approximately 1/4 inch thick. Slice into 4-5 inch squares, spoon the egg mixture onto each, then press edges to seal.

Assembly and Baking

  • Bake pockets:

    Heat the oven to 350°F (175°C). Place the pockets on a parchment-lined baking tray and bake for 20 minutes until golden.

  • Cool and serve:

    Let them cool on a wire rack for 5 minutes, then serve while still warm.
Keyword sourdough discard breakfast pockets