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Breakfast Pockets Using Sourdough Discard are a fun and tasty way to start your day. These pockets are filled with savory ingredients like eggs, cheese, and maybe some veggies or meat, all wrapped up in a light, flaky sourdough crust made from your sourdough discard. They’re like little warm surprises that make mornings feel special.

I love making these breakfast pockets because they help me use up the sourdough discard I usually have sitting around, and they turn out so much better than plain toast. Plus, they’re super flexible—you can switch up the fillings depending on what you have in the fridge. I usually add lots of cheese because who doesn’t love melty cheese in the morning?

One of my favorite things about these pockets is how easy they are to grab on the go. I like to make a batch ahead of time and keep them warm or reheat leftovers for a quick breakfast or snack. They also make a great lunchbox surprise or a cozy brunch treat with friends. It’s such a nice feeling to enjoy something homemade, especially when it’s made from ingredients that might have gone to waste.

Key Ingredients & Substitutions

Sourdough discard: This is the star for your dough! It adds a mild tang and makes the crust light and flaky. If you don’t have discard, you can use regular flour with a bit more water and a pinch of vinegar for acidity.

Butter: Cold butter helps create a flaky dough by making small pockets of fat. If dairy-free, try coconut oil or vegan butter alternatives, but the texture may vary a bit.

Eggs: Eggs are used for both the filling and the egg wash on top. You can swap them for tofu scramble if you want a vegan option. For the glaze, brush with plant milk mixed with a little maple syrup for color.

Bacon or ham: These add a smoky, salty punch. Substitute with cooked sausage, smoked tofu, or sautéed mushrooms for different flavors and diets.

Cheddar cheese: Cheddar melts well and gives richness. You can try mozzarella, pepper jack, or a dairy-free cheese if you prefer.

How Do I Get a Flaky and Golden Crust Every Time?

Making sure your dough stays cold is key to a flaky crust. Keep butter cubes in the fridge until the last moment, and don’t overwork the dough.

• Mix flour, discard, and salt first, then add cold butter quickly.
• Use your fingers or a pastry cutter to mix until crumbly with small bits of butter visible.
• Add just enough ice-cold water to bring the dough together gently—too much water makes it tough.
• Wrap and chill the dough for at least 30 minutes to relax the gluten and firm up the butter.
• Roll out on a floured surface to avoid sticking but avoid over-rolling which warms the dough.
• Brush with egg wash before baking for a shiny, golden surface.

Patience with cold ingredients and gentle handling will give you those perfect pockets that crisp beautifully on the outside and stay tender inside.

Equipment You’ll Need

• Mixing bowls – I use them to combine the dough and scramble eggs easily.
• Pastry cutter or fork – makes cutting in the butter simple for flaky layers.
• Rolling pin – helps flatten the dough evenly to about 1/8 inch thick.
• Baking sheet with parchment paper – keeps the pockets from sticking and makes cleanup easier.
• Sharp knife or pizza cutter – to trim and cut the dough into rectangles.
• Bristle brush – for applying the egg wash to get that shiny, golden top.

Flavor Variations & Add-Ins

• Swap bacon for sautéed mushrooms and spinach for a veggie-packed version.
• Use pepper Jack or Monterey Jack cheese instead of cheddar for a spicy or creamy twist.
• Add cooked sausage, chorizo, or diced cooked potatoes for extra hearty fillings.
• Mix in herbs like chives, thyme, or rosemary in the egg scramble for more flavor.

Breakfast Pockets Using Sourdough Discard

Ingredients You’ll Need:

For The Dough:

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 2 tbsp cold butter, cut into small cubes
• ¼ tsp salt
• 2-3 tbsp cold water (as needed)

For The Filling:

• 4 large eggs
• 4 slices of bacon or ham, chopped
• ½ cup shredded cheddar cheese
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 egg, beaten (for egg wash)

How Much Time Will You Need?

This recipe takes about 15 minutes for prep, plus 30 minutes to chill the dough, and around 20 minutes to bake. Plan for roughly 1 hour from start to finish.

Step-by-Step Instructions:

1. Make The Dough:

In a large bowl, mix the sourdough discard, flour, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend everything until it looks like coarse crumbs with little bits of butter. Slowly add the cold water, one tablespoon at a time, until the dough forms a soft ball. Don’t overmix. Wrap the dough in plastic and chill for 30 minutes.

2. Prepare The Filling:

While the dough chills, cook the chopped bacon or ham in a skillet over medium heat until crisp. Drain on paper towels. In a bowl, whisk the eggs with salt and pepper, then scramble them in the skillet until just set. Remove from heat.

3. Assemble And Bake:

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut it into rectangles roughly 4 by 6 inches. Spoon some scrambled eggs, bacon or ham, and shredded cheese onto one half of each rectangle, leaving a border. Fold over the dough to form pockets, then press the edges firmly with a fork to seal them. Place the pockets on a baking sheet lined with parchment paper. Brush the tops with beaten egg to get a nice golden color.

4. Bake And Serve:

Bake the pockets for 18 to 22 minutes, or until they are golden brown and puffed up. Let them cool a little, sprinkle with chopped parsley, and enjoy warm!

Can I Use Frozen Sourdough Discard for the Dough?

Yes! Just make sure to thaw it fully in the fridge overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.

Can I Make These Breakfast Pockets Ahead of Time?

Absolutely! You can prepare and assemble the pockets, then refrigerate them for up to 24 hours before baking. Just add a couple extra minutes to baking time if baking straight from the fridge.

How Should I Store Leftovers?

Store cooled pockets in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through for best taste and texture.

Can I Customize the Filling?

Definitely! Feel free to swap bacon for sausage, veggies, or cheese varieties to suit your preferences. Just make sure cooked fillings are cooled before assembling to prevent soggy dough.