Description
Delightful breakfast pockets filled with sourdough discard, eggs, cheese, and bacon, perfect for a portable breakfast treat.
Ingredients
- Sourdough discard
- 2 Eggs
- 4 strips of Bacon
- 1 cup Cheese
- 2 cups Flour
- 2 tablespoons Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the bacon in a skillet until crispy. Remove and chop.
- In the same skillet, scramble the eggs with salt and pepper, then mix in the chopped bacon and cheese.
- Roll out the sourdough discard and cut into squares.
- Place a spoonful of the egg mixture on each square, fold over, and seal the edges.
- Place on a baking sheet and brush with melted butter.
- Bake for 15-20 minutes until golden brown.
- Serve warm.
Notes
Use room-temperature eggs for an even scramble. Experiment with different cheeses and add herbs for extra flavor.
