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–+ servings
Sourdough Discard Breakfast Pockets

Sourdough Discard Breakfast Pockets for Easy Morning Wins

Sourdough Discard Breakfast Pockets are a delicious and sustainable way to use leftover sourdough discard for a quick breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 4 pockets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Sourdough Discard must be discard, not active starter
  • 2 cups All-Purpose Flour can substitute with a gluten-free blend
Filling
  • 1 cup Cheddar Cheese can also use mozzarella or pepper jack
  • 2 large Eggs whisk until pale for fluffiness
  • 1 cup Bacon or Sausage optional, replace with veggies for vegetarian option
  • 1 teaspoon Salt adjust according to cheese saltiness
Flavor Enhancers
  • 1 teaspoon Herbs and Spices like garlic powder or chives, optional

Equipment

  • Mixing Bowl
  • Rolling Pin
  • round cutter
  • Baking Sheet
  • parchment paper

Method
 

Dough Preparation
  1. In a mixing bowl, combine your sourdough discard with all-purpose flour until a dough forms. Knead lightly for 2-3 minutes.
  2. Cover the bowl with a clean kitchen towel and let it rest for 15 minutes.
Rolling and Cutting
  1. On a floured surface, roll out your rested dough to approximately ¼ inch thick.
  2. Use a round cutter to cut into circles about 4-5 inches in diameter.
Filling
  1. Place a small amount of filling in the center of each dough circle, taking care not to overfill.
Sealing and Baking
  1. Fold each dough circle in half to create a pocket and press to seal the edges.
  2. Arrange on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 20 minutes.
Cooling and Serving
  1. Remove from oven and let cool on a wire rack for a few minutes before serving warm.

Nutrition

Serving: 1pocketCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUCalcium: 150mgIron: 2mg

Notes

Make a double batch to enjoy for quick breakfasts throughout the week. Ensure to thaw in the fridge overnight before reheating.

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