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Fluffy Air Fryer Sourdough Discard Breakfast Pockets with Bacon and Cheddar

Three halves of Sourdough Discard Breakfast Pockets stacked, showing melted cheese, scrambled eggs, and bacon filling.
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Make quick, savory breakfast pockets using your leftover sourdough starter discard. These pockets are cooked in the air fryer for a crispy exterior and soft interior.

Ingredients

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  • 1 cup sourdough starter discard (unfed)
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons milk (any kind)
  • 1 tablespoon melted butter or oil, plus more for brushing
  • 1/2 cup cooked, crumbled bacon
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped chives (optional)

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, salt, baking powder, and milk until just combined. Do not overmix.
  2. Stir in the melted butter or oil. The batter will be thick.
  3. Gently fold in the cooked bacon, cheddar cheese, and chives, if using.
  4. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
  5. Spoon batter into the air fryer basket, forming 3 to 4 distinct mounds or pockets. Leave space between them.
  6. Lightly brush the tops of the pockets with a little extra melted butter or oil.
  7. Air fry for 8 to 10 minutes, or until the pockets are golden brown and cooked through. Check the center with a toothpick; it should come out clean.
  8. Remove carefully and serve warm.

Notes

  • For pan-frying, heat 1 tablespoon of butter in a non-stick skillet over medium heat. Cook spoonfuls of batter for 3 to 4 minutes per side until golden brown.
  • You can substitute the bacon and cheddar with other fillings like cooked sausage and Monterey Jack, or spinach and feta.
  • If you do not have an air fryer, you can bake these on a parchment-lined baking sheet at 375°F (190°C) for 12 to 15 minutes.

Nutrition

Find it online: https://savorsensations.com/sourdough-discard-breakfast-pockets/