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Flaky Sourdough Discard Breakfast Pockets

Golden, flaky breakfast pockets made with sourdough discard and a savory egg and cheese filling.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, Autumn
Servings 8 pockets
Calories 280 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Rolling Pin

Ingredients
  

Dough

  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter cold
  • 0.75 cup sourdough discard unfed

Filling

  • 4 eggs scrambled
  • 0.5 cup cooked sausage or bacon
  • 1 cup shredded cheese

Instructions
 

  • Mix flour, salt, sugar, and butter until crumbly.
  • Add sourdough discard and liquid to form dough. Chill 30 minutes.
  • Prepare filling and let cool.
  • Roll dough, cut, fill, and seal pockets.
  • Bake at 400°F for 22–25 minutes until golden.

Notes

Freeze unbaked pockets for easy breakfasts.
Keyword flaky sourdough discard breakfast pockets, make ahead breakfast pockets, savory sourdough pockets, sourdough discard breakfast recipe, sourdough discard pastry