Description
Enjoy these delicious sourdough discard breakfast pockets, a perfect savory morning treat filled with scrambled eggs, cooked beef, and cheddar cheese. Made with a simple sourdough discard dough, these handheld pockets are baked until golden and crispy, offering a satisfying combination of flavors and textures that’ll kickstart your day.
Ingredients
Dough
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter
- 2 large eggs
Filling
- ½ cup shredded cheddar cheese
- ¼ cup cooked beef
- Scrambled eggs made from the 2 large eggs
Egg Wash
- 1 large egg
- 1 tbsp milk
Instructions
- Prepare the dough: Combine sourdough discard, all-purpose flour, baking powder, salt, and cold butter in a bowl. Mix together until the mixture becomes crumbly in texture.
- Knead and rest dough: Add the eggs to the crumbly mixture and knead it until a smooth dough forms. Cover and let the dough rest for 30 minutes to develop texture.
- Make the filling: Cook the beef in a skillet over medium heat until done. Add shredded cheddar cheese and scrambled eggs prepared from the 2 large eggs to the skillet. Mix everything until well combined and heated through.
- Shape the pockets: Roll out the rested dough on a floured surface to desired thickness. Cut the dough into circles, then place a spoonful of the filling mixture in the center of each circle. Fold over and seal the edges firmly to enclose the filling.
- Apply egg wash: Preheat your oven to 375°F (190°C). Whisk together 1 large egg and 1 tablespoon of milk, then brush this egg wash generously over the sealed pockets to help them brown beautifully during baking.
- Bake the pockets: Arrange the pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 to 25 minutes until the breakfast pockets are golden brown and cooked through.
Notes
- For a crispier crust, you can sprinkle a little coarse salt or sesame seeds on top before baking.
- Feel free to substitute cooked beef with cooked bacon or sausage depending on your preference.
- Make sure to seal the edges thoroughly to prevent filling from leaking during baking.
- If you don’t have sourdough discard, you can substitute with 1 cup all-purpose flour and ½ cup plain yogurt for a similar texture.
- Allow the pockets to cool slightly before eating, as the filling will be very hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
