Description
Quick and easy baked pockets filled with cheesy eggs and bacon, perfect for busy mornings.
Ingredients
Scale
- 2 cups sourdough discard
- 1 cup shredded cheese (cheddar or your choice)
- 4 large eggs
- 4 slices of cooked bacon, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped chives or green onions (optional)
- Flour for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add eggs, season with salt and pepper, and scramble until just set.
- In a mixing bowl, combine sourdough discard, cheese, scrambled eggs, and bacon. Mix well.
- On a floured surface, roll out the sourdough discard mixture into small squares or circles.
- Place a spoonful of the filling in the center of each square or circle.
- Fold the dough over to create pockets and seal the edges.
- Place the pockets on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes until golden brown.
- Serve warm and enjoy your delicious breakfast pockets!
Notes
Preheat oven for even baking. Cook eggs just until set to avoid dryness. Use flour to prevent sticking. Seal edges properly to keep filling intact. Use parchment for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg