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Easy Sourdough Discard Breakfast Pockets Recipe

Golden, flaky handheld breakfast pockets made with tangy sourdough discard and filled with eggs, cheese, and your favorite breakfast proteins—perfect for busy mornings and meal prep.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 pockets
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cold butter
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked bacon or sausage
  • Scrambled eggs from the 2 large eggs
  • 1 large egg for egg wash
  • 1 tbsp milk

Method
 

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
  2. Mix sourdough discard, flour, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. Beat eggs and mix into dough until combined; rest 10 minutes.
  5. Divide dough into 6 portions and roll each into a 6-inch circle.
  6. Add cheese, scrambled eggs, and bacon/sausage to one half of each round.
  7. Fold dough over, crimp edges with a fork, and add vent slits.
  8. Brush with egg wash and bake 18–20 minutes until golden.
  9. Cool 5 minutes before serving.

Notes

Keep butter cold, avoid overfilling pockets, and rest the dough to prevent tearing while rolling.