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Easy Sourdough Discard Breakfast Pockets Recipe

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Transform your sourdough discard into delightful breakfast pockets filled with savory goodness. These pockets are perfect for busy mornings and are incredibly delicious!

Ingredients

Scale
  • 1 cup Sourdough Discard
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter (cold)
  • 1/2 cup Water or Milk (cold)
  • 2 Eggs
  • 1 cup Cooked Beef Sausage or Crumbled Beef
  • 1 cup Shredded Cheese
  • 1 cup Diced Vegetables (bell peppers, onions, spinach, or sautéed mushrooms)
  • Egg Wash (optional but recommended)

Instructions

  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  2. Cut the cold butter into small cubes and add it to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add the sourdough discard and gradually add the cold water or milk, mixing until a shaggy dough forms. Be careful not to overmix.
  4. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
  5. While the dough chills, prepare your filling. If using ground beef, brown it in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat, then season with your favorite breakfast spices and set aside to cool slightly.
  6. In the same skillet, sauté any diced vegetables until tender and any moisture has evaporated. Remove from heat and let cool.
  7. In a separate bowl, whisk your eggs with a splash of milk or water, season with salt and pepper. Scramble the eggs in the skillet until just set but still moist. Let cool slightly.
  8. In a large bowl, combine the cooled cooked beef, scrambled eggs, sautéed vegetables, and shredded cheese. Mix well.
  9. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  10. Lightly flour a clean work surface. Remove the chilled dough from the fridge and roll it out into a large rectangle, about 1/8 to 1/4 inch thick.
  11. Using a sharp knife or a pizza cutter, cut the dough into squares or rectangles.
  12. Place about 2-3 tablespoons of the cooled filling onto one half of each dough square, leaving a small border around the edges.
  13. Fold the other half of the dough over the filling to create a pocket. Press down firmly around the edges to seal.
  14. Place the assembled pockets on your prepared baking sheets. If desired, whisk an egg with a teaspoon of water for an egg wash and brush it lightly over the top of each pocket.
  15. Bake for 18-25 minutes, or until the pockets are golden brown and puffed.
  16. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Keywords: A light hand is best for a tender crust. Ensure your butter is very cold and your dough gets adequate chilling time. Cool your filling completely before assembling to avoid soggy pockets.

Find it online: https://homebitesia.com/easy-sourdough-discard-breakfast-pockets-recipe/