Ingredients
For the dough
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water (as needed) Add gradually until smooth consistency is achieved
- 2 pieces eggs
For the filling
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
Other
- as needed Butter or oil for greasing the baking tray
Method
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking tray with butter or oil.
- In a bowl, combine the sourdough discard, flour, and salt. Mix to form a dough. Add water as needed until you achieve a smooth consistency.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Cut the dough into squares or circles, depending on your preferred shape.
Filling
- In a separate bowl, scramble the eggs and mix with the cooked bacon and cheese.
- Place a spoonful of the filling in the center of each dough piece.
- Fold the dough over the filling and seal the edges with a fork.
Baking
- Place the pockets on the prepared baking tray and bake for 15-20 minutes or until golden brown.
- Serve warm and enjoy your delicious breakfast pockets!
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 1g
Notes
Sourdough Breakfast Pockets are best served warm. Pair with fresh fruit or a light salad if desired. Great for brunch gatherings. If you have leftovers, store in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!