Description
Warm and flavorful breakfast pockets filled with fluffy eggs, melty cheese, and your choice of bacon or sausage, perfect for busy mornings.
Ingredients
Scale
- 1 cup Sourdough Discard
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1/4 cup Butter, melted
- 2–3 Eggs, scrambled
- 1 cup Cheddar Cheese, grated
- 1/2 cup Optional Bacon or Sausage
Instructions
- Heat a non-stick frying pan over medium heat.
- Crack 2-3 eggs into a bowl and whisk until smooth.
- Pour the eggs into the pan and scramble until just cooked.
- In a large mixing bowl, combine the sourdough discard, flour, and salt; mix well.
- Add the melted butter to the dry ingredients and stir with a spatula.
- Gradually mix in the scrambled eggs, cheese, and optional meat.
- If the dough is too sticky, add more flour until workable.
- Preheat your oven to 375°F (190°C) for baking.
- Flatten a small portion of dough into a disc on a floured surface.
- Place filling in the center and fold the dough over, pinching the edges to seal.
- If baking, line a tray with parchment paper and place pockets seam-side down.
- Brush tops with melted butter and bake for 15-20 minutes or until golden.
- For frying, cook each pocket for about 3-4 minutes on each side until golden.
- Remove from heat, let cool slightly, and enjoy!
Notes
These pockets can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: breakfast, sourdough, bacon, eggs, easy recipe, quick meal