Breakfast Pockets Using Sourdough Discard are a fantastic way to start your day with something warm, filling, and a bit tangy thanks to the sourdough. These little pockets are stuffed with your favorite breakfast ingredients—think eggs, cheese, and maybe a bit of cooked bacon or veggies—all wrapped up in a soft, chewy sourdough dough made from discard you might otherwise toss out.
I love making these pockets because they’re such a clever way to use up sourdough discard without letting it go to waste. Plus, they’re super customizable! You can prep a big batch ahead of time and freeze them, then just pop a few in the oven or microwave when you need a quick meal. It feels great knowing I’m reducing waste and also feeding my family something warm and homemade.
One of my favorite ways to enjoy these breakfast pockets is with a little side of fresh fruit or a simple salad. They’re perfect for busy mornings, weekend brunches, or even a cozy picnic lunch. Every time I make them, they disappear fast, and I’m always asked to make more. These pockets have become a special little tradition in my house that makes breakfast something to really look forward to.
Key Ingredients & Substitutions
Sourdough discard: This is the base of your dough. Using discard makes these pockets flavorful and helps reduce waste. If you don’t have discard, you can substitute with 1 cup plain yogurt or buttermilk for a tender crust.
Butter: Cold butter is essential for flakiness. If dairy-free, swap with cold coconut oil or vegan butter. Keep it cold and cubed for best texture.
Eggs: Eggs add richness and bind the filling nicely. For a vegetarian option, scramble with tofu or just use cheese and veggies.
Bacon: Adds smoky flavor. Use cooked sausage, ham, or sautéed mushrooms for different tastes or to keep it meat-free.
Cheese: Cheddar melts well and adds sharpness. Try mozzarella, pepper jack, or a dairy-free cheese if you prefer.
How Do I Make Sure the Dough is Flaky and Seals Well?
A good flaky dough starts with cold butter mixed into the flour and discard until you get pea-sized chunks. Keep everything cold to prevent the butter from melting too early.
- Mix dry ingredients first, then cut butter in quickly.
- Add cold water a little at a time until dough just comes together—don’t overwork it.
- Chill the dough for 30 minutes to relax gluten and firm the butter.
- When folding the pockets, press edges firmly and crimp with a fork to avoid leaks during baking.
- Brushing with egg wash helps give a nice golden crust and seals edges further.
Equipment You’ll Need
- Mixing bowls – I use them to combine the dough ingredients and prepare the filling easily.
- Pastry cutter or fork – helps cut the cold butter into the flour for flaky dough.
- Rolling pin – makes the dough even and thin for perfect pockets.
- Sharp knife or pizza cutter – to cut the dough into squares.
- Parchment paper or baking sheet – keeps the pockets from sticking and makes cleanup easier.
- Bristle brush – to coat the pockets with egg wash for a shiny finish.
Flavor Variations & Add-Ins
- Replace bacon with sautéed mushrooms, spinach, or bell peppers for a veggie twist that adds flavor and nutrients.
- Swap cheddar for Monterey Jack, feta, or a spicy pepper jack, depending on your taste preference.
- Add cooked sausage or ham instead of bacon for a different meat option or for more saltiness.
- Mix in herbs like basil, thyme, or chives to give each batch a fresh, aromatic boost.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed or fed)
- 1 cup all-purpose flour
- ½ tsp salt
- 3 tbsp unsalted butter, cold and cubed (plus extra for brushing)
- ¼ cup cold water (add more if needed)
For the Filling:
- 4 large eggs
- ½ cup cooked bacon, chopped
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped onion (optional)
- Salt and pepper, to taste
For Seasoning and Garnish:
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- Fresh parsley, chopped for garnish
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep, 30 minutes chilling time for the dough, and 18-22 minutes baking time. So in total, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a mixing bowl, combine sourdough discard, flour, and salt. Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Slowly add cold water one tablespoon at a time, mixing gently until the dough just comes together. If the dough is too dry, add a little more water. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
2. Cook the Filling:
In a skillet, sauté the finely chopped onion (if using) until soft and translucent. In a bowl, scramble the eggs seasoned with salt and pepper until softly set. Combine the scrambled eggs, cooked bacon, and shredded cheddar cheese gently in the bowl. Set aside.
3. Assemble and Bake the Pockets:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a thin rectangle about 1/8 inch thick. Cut the dough into 5×5 inch squares.
Place a spoonful of the egg and bacon filling in the center of each square. Fold the dough over to form a pocket and seal the edges firmly by pinching them together, then crimp with a fork for extra hold.
Beat the remaining egg and brush the tops of the pockets. Sprinkle with garlic powder and dried oregano or Italian seasoning for flavor.
Bake the pockets for 18-22 minutes, or until golden brown and puffed. Remove from the oven and allow to cool slightly before garnishing with fresh parsley. Serve warm and enjoy!
Can I Use Frozen Sourdough Discard for the Dough?
Yes! Just make sure to thaw it completely in the refrigerator overnight and stir it well before using. This helps maintain the dough’s texture and rise.
Can I Make These Breakfast Pockets Ahead of Time?
Absolutely! You can assemble the pockets and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and bake straight from frozen; just add a few extra minutes to the baking time.
What Can I Substitute for Bacon?
Try cooked sausage, ham, or sautéed mushrooms for a vegetarian option. You can also leave out the meat altogether and add extra veggies or cheese instead.
How Should I Store Leftovers?
Store cooled pockets in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through for a quick breakfast or snack.