If you have sourdough discard on hand and love hearty breakfasts, the Sourdough Discard Breakfast Pockets Recipe is about to become your new favorite way to start the day. These pockets are a perfect blend of flaky, golden crust and a savory filling packed with turkey, cheddar cheese, and fluffy scrambled eggs. They bring together simple ingredients in such a tasty, satisfying way that each bite feels like a comforting hug. Plus, they’re so versatile and easy to make, turning leftover starter into a breakfast treat everyone will enjoy.
Ingredients You’ll Need
This recipe shines because it uses straightforward, familiar ingredients that work in harmony to provide delicious flavor and texture. Every item on the list plays a crucial role in crafting those irresistible golden pockets you’ll be proud to serve.
- Sourdough discard: Adds a subtle tang and tender crumb, transforming your leftover starter into a delicious dough base.
- All-purpose flour: Provides structure and balance, making the dough rollable and sturdy to hold fillings.
- Baking powder: Gives the dough a light, fluffy texture so the pockets aren’t dense.
- Salt: Enhances all the flavors, tying everything together perfectly.
- Cold butter: Creates flaky layers in the dough for that irresistible golden crust.
- Large eggs: Used both in the dough and scrambled for filling, eggs bring richness and protein to the dish.
- Turkey cubes: Add hearty, savory bites for a protein-packed breakfast.
- Shredded cheddar cheese: Melts beautifully inside, offering sharpness and gooeyness in every mouthful.
- Milk: Mixed with an egg to make the shiny egg wash that gives the pockets their perfect golden finish.
How to Make Sourdough Discard Breakfast Pockets Recipe
Step 1: Preheat Oven
Start by preheating your oven to 425°F (218°C) and lining a baking sheet with parchment paper. This setup ensures your pockets bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt. Mixing these thoroughly ensures your dough will have that perfect balance of flavor and rise throughout.
Step 3: Incorporate Butter and Eggs
Cut the cold butter into the dry mixture until it looks crumbly, like coarse crumbs. This step is key for that flaky texture everyone loves. Then, beat two large eggs and mix them into the dough to bring everything together into a soft, cohesive ball.
Step 4: Rest the Dough
Set the dough aside for 10 minutes. This resting time allows the flour to hydrate, making rolling it out much easier and preventing it from tearing when you fill and fold the pockets.
Step 5: Divide Dough
After resting, divide the dough into six equal parts to make individual breakfast pockets. This ensures each pocket is perfectly sized for a satisfying morning treat.
Step 6: Roll Out Dough
On a floured surface, roll each portion into a small circle or oval. Keep the thickness enough so it can hold the filling without ripping but thin enough to bake into a crisp, golden crust.
Step 7: Add Filling
Fill one half of each dough round with shredded cheddar cheese, turkey cubes, and scrambled eggs prepared from the eggs included in the dough. The combination of melty cheese and savory turkey makes each pocket a flavor-packed delight.
Step 8: Seal Pockets
Fold the dough over the filling and press the edges firmly with a fork to seal them tight. This step helps keep all the delicious filling inside during baking, so nothing escapes.
Step 9: Apply Egg Wash
Whisk together one large egg and a tablespoon of milk to create a glossy egg wash. Brush this over each pocket to give them a stunning, golden-brown finish that looks as fantastic as it tastes.
Step 10: Vent and Bake
Cut small slits on top of each pocket to let steam escape during baking. Bake on your prepared sheet for 18 to 20 minutes until the pockets are beautifully golden and cooked through.
Step 11: Cool and Serve
Allow the pockets to cool for a few minutes after baking. This resting time lets the filling set slightly, preventing burns and making them easier to enjoy right away.
How to Serve Sourdough Discard Breakfast Pockets Recipe
Garnishes
These breakfast pockets are wonderful on their own, but a sprinkle of fresh herbs like chives or parsley adds a fresh pop of color and brightness that beautifully complements the savory filling.
Side Dishes
Serve your pockets alongside a crisp green salad or some fresh fruit for a balanced meal. A small bowl of salsa or avocado slices can also add a refreshing contrast that makes breakfast feel extra special.
Creative Ways to Present
For a brunch party, arrange the pockets on a wooden board with bowls of dipping sauces such as spicy mustard or creamy hollandaise. You can also cut them into halves or quarters for bite-sized snacks that are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
You can store any leftover pockets in an airtight container in the refrigerator for up to three days. They remain delicious and convenient for busy mornings when you want a quick grab-and-go breakfast.
Freezing
To freeze, wrap each pocket individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to two months, making them a fantastic make-ahead option whenever you have extra sourdough discard.
Reheating
Reheat frozen or refrigerated breakfast pockets in a 350°F oven for about 10 to 15 minutes until heated through and crisp. Avoid microwaving if you want to maintain that flaky crust and delicious texture.
FAQs
Can I use any kind of cheese in this recipe?
Absolutely! While cheddar melts beautifully and adds great flavor, you can swap it for mozzarella, pepper jack, or even a sharper cheese like gouda depending on your taste preferences.
Is it necessary to include the turkey cubes?
Not at all. Turkey cubes add protein and heartiness, but you can easily swap them for cooked bacon, sausage, or vegetables for a vegetarian twist.
How long does the dough need to rest?
The dough benefits from a 10-minute rest to hydrate the flour properly. This makes rolling easier and yields a better texture, so try not to skip this step.
Can I make these pockets vegan?
It’s a bit tricky since eggs and butter are key for texture and flavor, but you could experiment with plant-based butter and egg substitutes. Keep in mind results will vary.
What’s the best way to prevent the pockets from getting soggy?
Making sure to vent the pockets properly and baking them until golden helps avoid sogginess. Also, using cold butter in the dough encourages flakiness that keeps the crust crisp.
Final Thoughts
This Sourdough Discard Breakfast Pockets Recipe truly turns simple ingredients into a comforting, irresistible breakfast that feels like a special treat any day of the week. Whether you’re using sourdough discard or just craving a tasty, portable breakfast, these pockets bring warmth, flavor, and a touch of homemade magic to your mornings. Give them a try—you might just find yourself making them again and again!
Print
Sourdough Discard Breakfast Pockets Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 breakfast pockets
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sourdough Discard Breakfast Pockets combine the tangy flavor of sourdough discard with a savory filling of turkey cubes, cheddar cheese, and scrambled eggs. Perfectly baked until golden brown with a glossy egg wash finish, these handheld pockets make a delicious and convenient breakfast or brunch option for any day of the week.
Ingredients
Dough Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter
- 2 large eggs (for dough and scrambled eggs filling)
Filling Ingredients
- 1 cup turkey cubes
- ½ cup shredded cheddar cheese
- Scrambled eggs (made from the 2 large eggs included with the dough)
Egg Wash
- 1 large egg
- 1 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, mixing well to evenly distribute the ingredients.
- Incorporate Butter and Eggs: Cut in the cold butter until the mixture becomes crumbly. Then, beat 2 large eggs and mix them into the dough until it forms a cohesive ball.
- Rest the Dough: Allow the dough to rest for 10 minutes to hydrate the flour and make rolling easier.
- Divide Dough: Divide the rested dough into 6 equal portions to form individual breakfast pockets.
- Roll Out Dough: Roll each portion into a small circle or oval shape on a floured surface, thick enough to hold the filling without tearing.
- Add Filling: Place shredded cheddar cheese, turkey cubes, and scrambled eggs on one half of each dough round.
- Seal Pockets: Fold the dough over the filling and use a fork to crimp the edges tightly, preventing leakage during baking.
- Apply Egg Wash: Whisk together 1 egg and 1 tablespoon of milk to make an egg wash. Brush this mixture over each pocket to achieve a glossy, golden finish.
- Vent and Bake: Cut small slits in the tops of each pocket to allow steam to escape. Bake on the prepared baking sheet for 18–20 minutes until golden brown.
- Cool and Serve: Let the breakfast pockets cool slightly before serving to let the filling set and avoid burns.
Notes
- Use cold butter to ensure a crumbly texture in the dough.
- Make sure to cut small slits on top of pockets to prevent bursting in the oven.
- These pockets can be customized with other fillings such as ham, spinach, or different cheeses.
- Allow the pockets to cool for a few minutes to avoid burning your mouth from hot filling.
- They can be reheated in a toaster oven or conventional oven for a quick breakfast option.
