Abbey Verigin

Sourdough Breakfast Hot Pockets are the perfect portable grab and go breakfast option. These simple breakfast buns are filled with the benefits of fermented sourdough, packed with protein and freezer friendly.

If you are anything like us, mornings are usually busy and off to an early start. I am always thinking up recipe ideas that can be prepared ahead of time and are easy to grab and go on rushed mornings. My husband is out the door most mornings by 6am and these Sourdough Breakfast Hot Pockets are a portable breakfast option he can quickly heat before he goes. As a bonus, they can easily be customized based on your taste preferences and what you have on hand.

Why You’ll Love This Recipe

Simple. The dough requires only 5 ingredients you likely have on hand.

Sourdough. You get the benefits of fermented grains by using sourdough in this recipe, making these hot pockets easier to digest. This recipe is very forgiving, and I find it works with both active sourdough starter and sourdough discard meaning you can make these on a whim if you didn’t plan ahead.

Adaptable. The filling options are endless. Use up veggies and meat you have on hand and change up the cheese for different flavor combinations based on your family’s preference.

Ingredients

Water.

Flour. I use all purpose flour in this recipe. You can use part whole wheat with success, though I have not tried using entirely whole wheat flour in this recipe.

Sourdough Starter. I am not super rigid when it comes to sourdough, and I have found that both active starter and sourdough discard work in this recipe.

Honey. Sugar can be substituted in equal amounts.

Olive Oil. Any neutral flavored oil works here. Sometimes I use avocado oil.

Salt.

Eggs. Eggs make up the bulk of the filling for a protein rich breakfast. You can reduce the amount of eggs used and substitute in some cottage cheese or additional meat for more protein.

Vegetables. I use finely diced peppers and onions, but most veggies will work here. Mushrooms, spinach and kale would all be great additions.

Ham. I add some meat for extra protein, though it can be omitted to make these Sourdough Breakfast Hot Pockets vegetarian. Sausage and bacon can also be used in place of ham.

Cheese. I used cheddar to make these but mozzarella, pepper jack, gouda or any cheese you prefer can be used in place.

How To Make Sourdough Breakfast Hot Pockets

In a large bowl, mix together water, sourdough starter, honey, olive oil and salt. Stir in flour and then knead for 5 minutes to create a smooth dough. Cover, and set aside for 4-6 hours until doubled in size.

Once dough is almost done rising, heat a large skillet.

Add the olive oil and sauté the peppers and onions until softened. Stir in the ham.

Whisk together the eggs and season with salt and pepper. Add the eggs to the pan and cook until lightly scrambled. Avoid over cooking the egg mixture as it will continue to cook a bit in the oven. Stir in cheese.

Divide the dough into 9 equal portions. Press or roll out each dough ball into a circle. I find rolling the edges a little thinner helps the filling be evenly distributed within the hot pockets.

Evenly divide the egg mixture between the dough, then pinch the edges of the dough together to seal the bun.

Flip so the seam side is down, and roll the hot pocket on the counter to shape.

Place on a baking sheet and brush with the egg wash. Top with sesame seeds, coarse salt or everything but the bagel seasoning.

Bake at 400 for 20-25 minutes until golden. Cool before storing.

Yield: 9

Sourdough Breakfast Hot Pockets

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Sourdough Breakfast Hot Pockets are the perfect portable grab and go breakfast option. These simple breakfast buns are filled with the benefits of fermented sourdough, packed with protein and freezer friendly.

Ingredients

• 1 cup warm water
• 1/2 cup active sourdough starter
• 1 tbsp honey
• 2 tbsp olive oil, separated
• 1 tsp salt
• 3 cups all purpose flour
• 12 eggs, 1 for egg wash
• 1/2 cup red onion, diced
• 1/2 cup green pepper, diced
• 3/4 cup ham, diced
• 3/4 cup cheddar cheese, shredded
• Sesame seeds, coarse salt or everything but the bagel seasoning for topping

Instructions

1. Stir together the water, sourdough starter, honey, 1 tbsp of olive oil and salt.
2. Mix in the flour and knead for 5 minutes until a smooth dough is formed. Cover and set aside to rise 4-6 hours until doubled in size.
3. Heat 1 tbsp olive oil in a large skillet. Saute onions and peppers until softened, then stir in ham.
4. Preheat oven to 400 F.
5. Whisk together 11 eggs and season with salt and pepper. Add to the skillet and scramble. Cook through, but avoid over cooking so they don't become rubbery while the hot pockets bake in the oven.
6. Stir in cheese.
7. Divide the dough into 9 portions and press or roll out into 5-6 inch circles. Roll the edges out slightly thinner than the center so the filling is evenly distributed within the hot pocket, and the dough isn't too thick at the bottom.
8. Divide the filling evenly between the dough. Pinch the edges together over top of the filling to seal. Flip the seam side down and use your hands to shape it on the counter top.
9. In a small bowl, whisk together remaining egg with 1 tbsp water.
10. Transfer the breakfast hot pockets to a parchment lined or greased baking sheet. Brush the tops with egg wash and sprinkle sesame seeds, coarse salt or everything but the bagel seasoning over top.
11. Bake for 20-25 minutes until golden.

I hope your family enjoy’s this recipe and it makes your mornings a little bit easier.

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Savory breakfast muffins are the perfect make ahead, grab and go breakfast for busy mornings. These muffins are packed full of protein, fiber and whole food ingredients to start the day right.

For most of us, mornings are busy and I find spending the time to do a bit of meal prep each week really helps me guarantee that I get in a nutritious meal at the start of my day. Muffins are convenient because they are portable, but most recipes are sugar filled and low in protein. I created these muffins to fill my need of a grab and go breakfast or snack option that is freezer friendly, while also packing in plenty of protein and fiber. I use cottage cheese, sausage and eggs to up the protein in my savory breakfast muffins, and plenty of vegetables, oat flour and a bit of ground flax for fiber.

What I love about these muffins is that they are super versatile. Don’t need them to be gluten free? Use a different flour. Don’t have the called for veggies? Substitute what you have! Every rendition of these muffins that I make is slightly different and all of them turn out great.

Ingredients & Substitutions

Eggs. Acts as a binder and adds 28 grams of protein to the recipe. I would not recommend substituting egg replacer in this recipe.

Cottage Cheese. Adds moisture and protein to the savory breakfast muffins. Greek yogurt can be substituted in equal amounts.

Milk. Adds moisture. Dairy free milk alternatives like almond and coconut milk work as well.

Butter. Provides flavor, moisture and healthy fats. Olive oil, avocado oil or melted coconut oil can all be used in equal amounts.

Honey. Adds just a touch of sweetness and depth to the muffin batter.

Salt. A necessity to enhance flavor.

Pepper. Adds a touch of spice. Chili flakes or paprika can also be added based on your preference.

Garlic Powder. A necessity to any savory recipe, but onion powder can also be used.

Baking Powder. Acts as a leavening agent to make the muffins light and fluffy.

Ground Flaxseed. I like to add ground flax to help with binding and increase the fiber content just a bit. Ground chia seeds could be used in equal amounts, or you can omit.

Oat Flour. Oat flour is my go to for gluten free baking. Gluten free all purpose flour, regular all purpose flour and whole wheat flour all work in this recipe.

Sausage. Cooked sausage is my favorite in this recipe, but any meat could be used here. Bacon, ham or ground turkey – whatever works!

Peppers. I love diced peppers in this recipe, but any veggie can be substituted. I use whatever needs to be used up in my fridge. If I use carrots or zucchini, I prefer to use shredded. Firmer veggies like broccoli or cauliflower I recommend roasting first.

Spinach. I like to include some greens. Kale also works great.

Green Onion. I love to include green onions or another fresh herb in this recipe. Diced red, white or yellow onion also work.

Cheese. While not a necessity, adds plenty of flavor, healthy fats and some protein. I usually use cheddar, but feta is also delicious.

Flavor Combinations

These muffins are so versatile, and every batch I make is a little different. These are some of my favorite flavor combinations.

Spinach, Sun-dried Tomato & Feta Cheese. Use 2 1/4 cups chopped spinach, 1/2 cup chopped sun-dried tomatoes, 1/2 cup chopped green onion and substitute feta cheese in place of the cheddar cheese. I like to use ground turkey for the meat portion in this recipe.

Ham, Broccoli & Cheddar Cheese. Use diced ham in place of the sausage and substitute the spinach and peppers with cooked, chopped broccoli.

How To Make Savory Breakfast Muffins

Preheat oven to 375.

To a large bowl, add eggs, cottage cheese, milk, melted butter and honey then whisk together.

Add salt, black pepper, garlic powder, baking powder, ground flaxseed and whisk again.

Stir in oat flour.

Add sausage, vegetables, cheese and stir again.

Line a muffin tray with liners or grease well and evenly divide muffin batter, makes 18.

Bake 25-30 minutes until lightly golden brown. I store the muffins in the fridge for up to 5 days, or in the freezer up to 3 months.

Tools

Cast Iron Muffin Pans

Muffin Scoop

Muffin Liners

Yield: 18

Savory Breakfast Muffins

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Savory breakfast muffins are the perfect make ahead, grab and go breakfast for busy mornings. These muffins are packed full of protein, fiber and whole food ingredients to start the day right.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 eggs
• 1 cup cottage cheese or greek yogurt
• 1/4 cup milk
• 3 tbsp butter, melted
• 3 tbsp honey
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp baking powder
• 2 tbsp ground flaxseed
• 2 cups oat flour (see notes for substitutions)
• 1 lb ground sausage, cooked
• 1/2 cup green onion, chopped
• 1 1/2 cup spinach, chopped
• 1 1/4 cup bell pepper, diced
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375.
2. In a large bowl, whisk together eggs, cottage cheese, milk, melted butter and honey.
3. Add salt, black pepper, garlic powder, baking powder and ground flaxseed then whisk again.
4. Stir in oat flour.
5. Fold in sausage, vegetables and cheese.
6. Line or grease a muffin tray. Divide the batter evenly into 18 muffins.
7. Bake for 25-30 minutes until golden.
8. Cool completely, then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

Any meat can be substituted in place of the ground sausage, just be sure to use cooked.

Gluten free all purpose flour, regular all purpose flour, or whole wheat flour can be used. If using one of these alternatives, use 1 3/4 cups.

Cottage cheese can be substituted with greek yogurt in an equal amount.

Any veggies can be used in place of those called for. I do recommend keeping the green onion in this recipe as they add flavor, but regular onion can be substituted in place of them.

More Breakfast Recipes

Breakfast Biscuits

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This home canned chicken taco soup is an easy pressure canning recipe to stock the pantry with. Packed with veggies, beans, chicken and broth this is the perfect shelf stable meal in a jar recipe to have on hand.

Soups have become one of my favorite things to have on the pantry shelf. They are cheap to make, hearty, and the perfect shelf stable meal in a jar. I have been canning up plenty of soup outside of preserving season and it is so convenient to have on hand for when I haven’t prepared ahead.

This chicken taco soup is packed full of protein from our homegrown chicken and black beans, and filled with veggies like tomatoes, onions, pepper, corn and garlic. Just open a jar, dump it in a pot, heat and serve for a quick and easy meal with a much cleaner ingredient list than store bought options. I love this soup topped with a big of shredded cheese, greek yogurt or sour cream, and fresh or pickled onions.

Is It Safe To Can Chicken Taco Soup

It is safe to can soup at home if it is pressure canned as soups contain low acid ingredients. Soup should not be water bath canned. Be sure to avoid including ingredients like dairy, thickeners, flour and grains which are not considered safe for pressure canning.

There are guidelines for canning your own soup recipes. They call for a shorter processing time and filling the canning jars no more than half way with solids. This recipe calls for the full length processing time for meat and beans with this soup recipe as I fill the jars more than half way with solids.

How Long Does Home Canned Soup Last

For best flavor, consume home canned soup within a year of canning, however it is safe to consume beyond this with a good seal.

Ingredients Needed For Chicken Taco Soup

Chicken. You can use partially cooked or raw chicken. I typically use partially cooked chicken that I have shredded. We raise our own meat and I find it faster and less effort to partially cook a whole chicken versus using breasts from a parted chicken.

Black Beans. Use dried black beans that have been soaked. It’s important that beans be simmered or long soaked prior to canning.

Tomatoes. I used some of our home canned diced tomatoes, but feel free to use fresh.

Onion. White, yellow or red onion work.

Corn Kernels. Fresh or frozen can be used. If frozen, be sure to thaw prior to adding to your canning jars.

Peppers. I used some of our frozen peppers I had diced from the garden and thawed before adding to my canning jars.

Garlic. No soup is complete without garlic – I use a clove per pint.

Salt. Essential to enhance the flavor.

Black Pepper. Feel free to reduce the amount based on preference.

Chili Powder. If using a store bought chili powder, be sure to check the ingredients to make sure they are safe for canning.

Broth. I use homemade chicken broth. I do not salt my broth, if using salted broth I would recommend reducing the amount of salt called for in this recipe.

Tools Needed For Pressure Canning Soup

Presto 23 Quart Pressure Canner

Pressure Canning Rack

Jar Lifter

Canning Lids Use code ABBEY10 to save 10%

How To Pressure Can Chicken Taco Soup

12 hours before canning, add dried black beans to a bowl and cover completely with water. Alternatively, the quick soak method can be used.

Clean canning jars, lids and rings.

To each jar, add soaked black beans, chicken, diced tomatoes, diced onion, corn kernels, diced peppers, minced garlic, salt, black pepper, and chili powder.

Fill jars to 1 inch of headspace with chicken broth.

Use a chopstick or debubbling tool to remove bubbles. Adjust headspace as needed.

Clean the rims of canning jars well with a cloth or paper towel and white vinegar.

Apply lids and rings to fingertip tight.

Add water to the pressure canner per the manual, my presto 23 quart requires 3 quarts of water.

Place a canning rack at the bottom of the pressure canner and add jars.

Close lid and begin to heat the canner. When a steady stream of steam is coming out of the vent pipe, allow the canner to vent 10 minutes.

Add the regulator after venting and bring the canner up to pressure. Using a dial gauge pressure canner, process at 11 pounds of pressure if below 1000 feet elevation. Using a weighted gauge pressure canner, process at 10 pounds of pressure if below 1000 feet elevation. Adjust as needed based on elevation.

For pints, process jars for 75 minutes. If using quarts, process jars for 90 minutes.

Once the processing time is up, turn off heat and allow the pressure to come down to zero.

Crack the lid for 5 minutes, then remove the lid and allow the jars to continue cooling in the canner an additional 5 minutes. This will slow down the cooling process and help to prevent siphoning.

Allow jars to cool overnight on the counter. Remove rings, clean jars and label before storing.

Yield: 14 pints

Home Canned Chicken Taco Soup

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This home canned chicken taco soup is an easy pressure canning recipe to stock the pantry with. Packed with veggies, beans, chicken and broth this is the perfect shelf stable meal in a jar recipe to have on hand.

Prep Time 15 minutes

Additional Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1/2 lb (approx 1 cup) dried black beans
• 1 1/2 lbs partially cooked or raw chicken, shredded or cubed
• 14 cups chicken broth
• 3 1/2 cups tomatoes, diced
• 4 cups onion, diced
• 3 cups corn kernels
• 1 3/4 cups bell peppers, diced
• 14 cloves garlic, minced
• 7 tsp salt
• 3 1/2 tsp ground black pepper
• 7 tsp chili powder

Instructions

1. Cover dried black beans with water and soak 12 hours. Alternatively, use the quick soak method and add dried black beans to a pot and cover with 2 inches of water. Boil 2 minutes, cover and allow to sit for 1 hour.
2. Drain and rinse black beans.
3. Prepare canning jars, lids and rings.
4. To each pint jar, add 3 tbsp soaked black beans, 1/2 cup chicken, 1/4 cup diced tomatoes, 1/3 cup diced onion, 1/4 cup corn kernels, 2 tbsp diced pepper, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp chili powder.
5. Top jars with broth to 1 inch head space. Debubble jars, adjust headspace, clean rims and add lids and rings to finger tip tight.
6. Fill pressure canner with water per manual, matching the water temperature to the jars. Add canning rack and jars.
7. Close lid, heat canner, and allow the canner to vent 10 minutes once a steady stream of steam is visible.
8. Add regulator or weight and bring canner up to pressure. Process at 11 pounds of pressure if using a dial gauge pressure canner, or 10 pounds of pressure if using a weighted gauge pressure canner, adjusting if above 1000 feet elevation.
9. Process 75 minutes.
10. After processing time is up, turn off heat and allow canner to come down from pressure completely. Crack lid for 5 minutes, and remove lid for an additional 5 minutes before removing jar from canner to prevent siphoning.
11. Allow jars to cool on the counter overnight. Check seals, remove rings and clean jars before labelling for storage.

Notes

For quarts, to each jar add 6 tbsp soaked black beans, 1 cup chicken, 1/2 cup diced tomatoes, 2/3 cup diced onion, 1/2 cup corn kernels, 1/4 cup diced pepper, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chili powder. Process 90 minutes.

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