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.
