why make this recipe
Sourdough Breakfast Pockets are a perfect way to start your day. They are easy to make, delicious, and a fantastic use for leftover sourdough discard. Packed with eggs, bacon, and cheese, these pockets are tasty and satisfying. They can be made ahead of time and are great for busy mornings when you need a quick meal. Plus, the crispy, golden crust is simply irresistible!
how to make Sourdough Breakfast Pockets
Ingredients:
- Sourdough discard
- Eggs
- Bacon
- Cheese
- Salt
- Pepper
- Flour
- Butter or oil for frying
Directions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet, scramble the eggs in the bacon fat, seasoning with salt and pepper to taste.
- Roll out the sourdough discard and cut into squares.
- Place a spoonful of scrambled eggs, crumbled bacon, and cheese on each square.
- Fold the squares over to create pockets, sealing the edges.
- Brush with butter or oil and place on a baking sheet.
- Bake for 15-20 minutes or until golden brown.
- Serve warm.
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how to serve Sourdough Breakfast Pockets
Serve Sourdough Breakfast Pockets warm right out of the oven. They are perfect for breakfast or brunch. You can also add hot sauce or ketchup for extra flavor. These pockets are great on their own or paired with fresh fruit for a balanced meal.
how to store Sourdough Breakfast Pockets
Once cooled, store leftover Sourdough Breakfast Pockets in an airtight container in the refrigerator for up to three days. You can reheat them in the oven or microwave. If you want to keep them longer, freeze the cooked pockets for up to a month. To reheat, simply bake from frozen until heated through.
tips to make Sourdough Breakfast Pockets
- Make sure to seal the edges of the pockets well to prevent filling from leaking out.
- Experiment with different types of cheese, like cheddar or mozzarella, for varied flavors.
- You can also add veggies like spinach or bell peppers to the filling for extra nutrition.
- Use non-stick spray on the baking sheet if not using butter or oil to prevent sticking.
variation
For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach instead. You can also use different proteins, like sausage or ham, in place of the bacon.
FAQs
- Can I use store-bought sourdough bread? Yes, you can use slices of store-bought sourdough bread to make similar pockets, but the texture will differ from using sourdough discard.
- Can I prepare these pockets ahead of time? Yes, you can assemble the pockets the night before and store them in the fridge. Just bake them in the morning.
- What can I substitute for bacon? You can use turkey bacon, sausage, or omit meat altogether for a vegetarian option.
Sourdough Breakfast Pockets
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet, scramble the eggs in the bacon fat, seasoning with salt and pepper to taste.
- Roll out the sourdough discard and cut into squares.
- Place a spoonful of scrambled eggs, crumbled bacon, and cheese on each square.
- Fold the squares over to create pockets, sealing the edges.
- Brush with butter or oil and place on a baking sheet.
- Bake for 15-20 minutes or until golden brown.
- Serve warm.