What Makes Easy Sourdough Discard Breakfast Pockets So Special
There’s something truly magical about the smell of flaky, golden pastry baking in the oven, especially when it’s hiding a warm, savory surprise inside. These Easy Sourdough Discard Breakfast Pockets deliver that magic, with a tangy, tender crust that gives way to a fluffy, cheesy, sausage-studded scramble.
It’s the perfect answer to that age-old question, “What on earth do I do with all this discard?” This recipe turns something we might usually toss into a cherished weekend breakfast or a make-ahead marvel for busy mornings. It’s a little bit of English pasty heritage meets all-American diner bliss right on your baking sheet.
Table of Contents
Table of Contents
Ingredients You’ll Need
Gathering these simple ingredients is the first step to creating your own perfect sourdough breakfast pastries. You likely have most of them in your kitchen already!
- 1 cup active sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/3 cup cold water
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked breakfast sausage, crumbled
- 1 tablespoon olive oil
- 1 egg, beaten for egg wash
Estimated Prep & Cook Time for Easy Sourdough Discard Breakfast Pockets
This is one of those easy breakfast hand pies that doesn’t ask for your whole day. A bit of patience for the dough to chill is the secret to a flaky crust.
- Prep Time: 25 minutes (plus 30 minutes chilling)
- Cook Time: 25 minutes
- Total Time: 1 hour 20 minutes
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Step 2: Bring It Together
Stir in the sourdough discard and cold water until a shaggy dough forms. Turn onto a floured surface and knead briefly until it comes together. Wrap in plastic and chill for 30 minutes.
Step 3: Create the Filling
Meanwhile, whisk the eggs with milk, salt, and pepper. Heat olive oil in a skillet and scramble the eggs until just set. Remove from heat and stir in the cheese and sausage.
Step 4: Prep for Baking
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 5: Shape the Pockets
Roll the chilled dough out to a 1/4-inch thickness. Use a round cutter or bowl to cut out 6-inch circles.
Step 6: Fill ‘Em Up
Place a few tablespoons of the egg filling onto one half of each circle, leaving a border.
Step 7: Seal the Deal
Fold the dough over the filling to create a half-moon shape. Crimp the edges tightly with a fork to seal.
Step 8: Bake to Perfection
Brush the pockets with the beaten egg wash. Bake for 20-25 minutes until golden brown and flaky.
Pro Tips & Tasty Tweaks
After years of making these savory breakfast pockets, I’ve picked up a few tricks to make them uniquely yours. Don’t be afraid to get creative with your fillings!
- Flavor Swap: Not a sausage fan? Diced ham or even cooked, crumbled bacon are fantastic substitutes in this sourdough pocket recipe.
- Diet Tweak: For a vegetarian version, sauté some mushrooms, spinach, and onions to mix into the eggs instead of the sausage.
- Prep Fix: If your dough gets too warm and sticky while shaping, pop it back in the fridge for 10 minutes. Cold dough is much easier to work with.
- Storage Tip: These are brilliant for freezing! Cool completely, then wrap individually and freeze for up to 3 months. Reheat in a toaster oven for a quick breakfast.
Healthier Alternatives for Easy Sourdough Discard Breakfast Pockets
I often get asked, “Can I make a lighter version of these delicious Easy Sourdough Discard Breakfast Pockets?” Absolutely! A few simple swaps can lighten them up without sacrificing an ounce of flavor.
Try using whole wheat pastry flour for half of the all-purpose flour to add fiber. You can also use a reduced-fat cheese and substitute the pork sausage with lean turkey sausage or even a plant-based alternative. For the dough, using a very cold, hard margarine can work, but I find the flavor of butter is worth the splurge!
How to Serve Easy Sourdough Discard Breakfast Pockets
I love serving a platter of these warm pockets on a lazy Saturday morning, with a big pot of English Breakfast tea steeping nearby. They are a complete meal all on their own, but a little side of fresh fruit or a simple green salad brightens everything up.
For a special brunch with the girls, pair them with a mimosa or a spicy Bloody Mary. They are the ultimate portable breakfast, too—just wrap one in a napkin for a heartwarming breakfast on the go. These are some of my very favorite breakfast pocket ideas for feeding a crowd with love.
Frequently Asked Questions
Can I make sourdough discard breakfast pockets ahead of time?
You certainly can! They are perfect for make-ahead meals. Assemble the pockets completely, but do not bake. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
What are the best fillings for sourdough discard pockets?
The possibilities are endless! Beyond sausage and cheese, try ham and swiss, bacon and caramelized onion, or a veggie-packed scramble with peppers and feta. These savory breakfast pockets are a wonderful blank canvas.
How do I keep my breakfast pockets from getting soggy?
The key is to let your scrambled egg filling cool completely before assembling. A hot filling will steam the dough from the inside, making it soggy. Chilling the dough thoroughly also helps create a barrier.
Do I need to activate my sourdough discard for this recipe?
No, you do not! That’s the beauty of using discard. This recipe uses the discard for its wonderful tangy flavor and to add tenderness to the crust, not for leavening. You can use it straight from the fridge.
Can I use sourdough discard straight from the fridge?
Yes, cold discard is perfectly fine to use. In fact, for pastry, using cold ingredients is ideal as it helps keep the butter in the dough from melting, which is what gives you that beautifully flaky texture.
Are sourdough discard breakfast pockets good for freezing?
They freeze beautifully. Once baked and fully cooled, wrap them tightly and freeze. Reheat in an oven or toaster oven to bring back their delightful flakiness. They are a freezer staple in my house!
How do I get a golden brown crust on my breakfast pockets?
Don’t skip the egg wash! Brushing the tops of your easy breakfast hand pies with a beaten egg is the secret to that deep, inviting, golden brown color. It makes them look as good as they taste.
