Introduction
There’s something truly delightful about turning sourdough discard into something delicious! These Sourdough Discard Breakfast Pockets are not only a fantastic way to reduce waste, but they also promise a burst of flavor that will kickstart your day. Imagine biting into a warm, flaky pocket filled with gooey cheese, savory sausage or bacon, and fluffy scrambled eggs. Perfect for breakfast on the go or a leisurely brunch with friends, this recipe is sure to become a breakfast favorite!
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1 teaspoon salt
- 1 tablespoon honey or sugar
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, melted
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 cup cooked and crumbled breakfast sausage or bacon
- 1/2 cup scrambled eggs
- 1 tablespoon chopped green onions (optional)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 breakfast pockets
Directions and Instructions
- In a large bowl, mix together the all-purpose flour, salt, honey, and baking powder until well combined.
- Add the sourdough discard and melted butter to the dry ingredients, stirring until a cohesive dough forms.
- Transfer the dough to a floured surface and knead it gently for about 5 minutes, until it is smooth and elastic.
- Divide the kneaded dough into 8 equal portions, and roll each portion into a circle approximately 1/4 inch thick.
- Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
- Take one circle of dough and on one half, layer a generous amount of shredded cheese, followed by the cooked sausage or bacon, scrambled eggs, and if you’re feeling fancy, a sprinkle of chopped green onions.
- Fold the other half of the dough over the filling to create a pocket and press the edges together firmly to seal them.
- Place the filled pockets on a lined baking sheet, leaving a little space between each one.
- Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and the cheese is melted.
- Once baked, allow the pockets to cool slightly on a wire rack before serving. Enjoy them warm!
Notes or Tips
- Feel free to customize your filling: try adding sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrition.
- If you have leftover filling, it makes a delicious omelet or breakfast scramble!
- These pockets can be frozen once baked. Just reheat them in the oven for a convenient meal anytime.
Cooking Techniques
Kneading the dough helps develop gluten, giving the pockets a nice structure. Make sure not to over-knead, or the dough might become tough. When sealing the edges, you can use a fork to crimp them, ensuring none of that delicious filling escapes while baking!
FAQ
- Can I use a different flour? Absolutely! Whole wheat flour or a gluten-free blend can work, but be mindful of different liquid needs for non-traditional flours.
- What can I use instead of sourdough discard? You can substitute with plain yogurt or buttermilk, but the flavor and texture may differ slightly.
- How can I make these vegetarian? Replace the meat with more veggies like mushrooms, zucchini, or just load up on all your favorite cheeses!
Conclusion
These Sourdough Discard Breakfast Pockets are a wholesome and satisfying way to elevate your breakfast game while minimizing waste. With their golden brown crust and delicious filling, they’ll be a hit with family and friends alike. So the next time you have some sourdough discard sitting on your counter, remember this delightful recipe, and enjoy a tasty treat that warms the heart and soul!