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Close-up of golden-brown sourdough breakfast pockets on a light wood board.

Savory Breakfast Pockets Using Sourdough Discard

These savory breakfast pockets are a delicious way to use up sourdough discard. Filled with eggs, sausage, and cheese, they're perfect for a quick and satisfying breakfast or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 pockets
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup sourdough discard (unfed)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk (or water)
  • 1 tablespoon olive oil
Filling
  • 6 eggs
  • 1/4 cup cooked and crumbled beef sausage (or turkey bacon, turkey ham)
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Optional: Chopped vegetables (onion, bell pepper, spinach)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Combine sourdough discard, flour, baking powder, and salt.
  3. Add milk and olive oil; mix until dough forms. Add flour if too sticky.
  4. Roll out dough to 1/4 inch thickness.
  5. Cut out circles using a cookie cutter or glass.
  6. Scramble eggs and season with salt and pepper.
  7. Cook eggs until just set.
  8. Mix eggs with sausage, cheese, and optional vegetables.
  9. Place egg mixture in the center of each dough circle.
  10. Fold dough over and crimp edges to seal.
  11. Place pockets on a baking sheet lined with parchment paper.
  12. Bake for 15-20 minutes, or until golden brown.
  13. Let cool slightly before serving.

Notes

For a crispier crust, brush the pockets with an egg wash before baking.