Sourdough Breakfast Pockets
Flaky, buttery sourdough discard pastry pockets filled with creamy scrambled eggs, melted cheddar cheese, and crispy bacon. These golden, handheld breakfast pastries are perfect for meal prep, busy mornings, or weekend brunch.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
- Knife or pizza cutter
Ingredients
- For the Dough
- 2 cups all-purpose flour
- ½ cup sourdough discard unfed, room temperature
- ½ cup cold unsalted butter cubed
- ¼ cup cold water
- ½ teaspoon salt
- For the Filling
- 4 large eggs
- ½ cup shredded cheddar cheese
- 4 strips cooked bacon chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- In a large bowl, combine flour and salt.
- Add cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Stir in sourdough discard and cold water until a dough forms.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium-low heat, scramble the eggs until softly set.
- Remove from heat and stir in shredded cheddar, chopped bacon, salt, and pepper. Let cool slightly.
- Roll the chilled dough on a floured surface into a large rectangle about ⅛-inch thick.
- Cut into 8 equal rectangles.
- Spoon filling onto one half of each rectangle, leaving space around the edges.
- Fold dough over filling and press edges together. Seal with a fork.
- Whisk egg and water together, then brush over each pocket.
- Transfer to prepared baking sheet.
- Bake for 18–22 minutes until golden brown and flaky.
- Allow to cool slightly before serving.
Notes
Nutritional Information (Approximate per pocket)
- Calories: 310
- Protein: 10g
- Carbohydrates: 24g
- Fat: 20g
- Saturated Fat: 11g
- Fiber: 1g
- Sodium: 380mg
