Breakfast Pockets Using Sourdough Discard are a fun and tasty way to start your day. These little pockets are filled with fluffy scrambled eggs, melty cheese, and your favorite breakfast ingredients, all wrapped up in a warm, slightly tangy sourdough dough that comes from using the sourdough discard. It’s a great way to use up extra sourdough starter without wasting a bite, and the pockets have a perfect mix of soft and crispy textures.
I love making these pockets when I have some sourdough discard sitting in the fridge because they feel like a special treat without a lot of fuss. You can customize the filling however you like—bacon, sausage, veggies, or just simple cheese and herbs work wonderfully. I usually prep them the night before, so in the morning, I just pop them in the oven while I get ready. It’s such a cozy feeling to have a warm, homemade breakfast waiting for you.
These breakfast pockets also make a great grab-and-go option if you’re rushing out the door. They’re perfect for a quick bite but still taste homemade and filling. Plus, sharing them with friends or family always brings a smile. There’s something really satisfying about biting into a soft pockets filled with all the breakfast flavors you love. I keep coming back to this recipe because it’s easy, delicious, and a creative way to use sourdough discard.
Key Ingredients & Substitutions
Sourdough Discard: This adds flavor and a slight tang to the dough. If you don’t have discard, you can use plain yogurt or buttermilk as a substitute, but the texture might differ slightly.
Flour: All-purpose flour works best here for a tender but sturdy dough. For a gluten-free option, try a blend made for baking, though the texture will be softer.
Eggs: Fresh eggs give creamy scrambled eggs that hold the filling well. For dairy-free, scramble with a plant-based milk like almond milk and use a vegan cheese.
Cheese: Cheddar adds a nice sharp flavor, but mozzarella or Swiss can work if you prefer milder tastes. Vegan cheese is an option too.
Bacon or Ham: These add a salty, smoky note. I like using cooked breakfast sausage or sautéed mushrooms as alternatives for vegetarian options.
How Do You Make a Flaky and Well-Sealed Breakfast Pocket?
Getting the right dough texture and sealing the pockets well is key to avoid leaks and achieve flakiness.
- Make sure your dough is soft but not sticky. Knead it until smooth, then let it rest to relax the gluten.
- Roll the dough evenly to about ⅛ inch thick—thin enough to crisp but strong enough to hold filling.
- When filling, avoid overstuffing. Leave a clear border for sealing.
- Use a fork to crimp edges firmly. This helps lock in the eggs and cheese so nothing spills out during baking.
- Brush the pockets with egg wash to get that beautiful golden crust.
With these tips, your pockets will bake evenly with a crispy outside and soft, flavorful filling inside every time.
Equipment You’ll Need
- Large mixing bowl – for combining the dough ingredients. I like it because it’s sturdy and easy to mix in.
- Rolling pin – helps you roll out the dough evenly to about ⅛ inch thickness for a perfect crust.
- Baking sheet with parchment paper – prevents sticking and makes cleanup easy.
- Measuring cups and spoons – ensure your ingredients are accurate for the best result.
- Fork – for sealing the edges well to keep the filling inside while baking.
- Whisk – to scramble eggs smoothly and mix the filling ingredients.
Flavor Variations & Add-Ins
- Protein: Swap bacon with cooked breakfast sausage, sautéed mushrooms, or diced cooked chicken for different flavors.
- Cheeses: Use pepper jack, mozzarella, or feta to change the taste profile or meltability.
- Veggies: Add sautéed spinach, bell peppers, or onions for extra color and nutrition.
- Spices & Herbs: Mix in paprika, cumin, or fresh herbs like parsley or chives to boost flavor.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed)
- 1 ½ cups (180g) all-purpose flour
- 2 tbsp olive oil
- ½ tsp salt
- ⅓ cup (80ml) warm water (adjust as needed)
For the Filling:
- 6 large eggs
- ¼ cup milk or cream
- Salt and pepper, to taste
- ½ cup cooked bacon or ham, diced
- ½ cup shredded cheddar cheese (or your preferred cheese)
- 2 tbsp butter or oil, for scrambling eggs
- Optional: chopped chives or green onions for garnish
For Egg Wash:
- 1 egg, beaten with 1 tbsp water
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, 20-30 minutes of dough resting time, and 18-22 minutes baking time. So plan for roughly 50-60 minutes from start to finish, with plenty of tasty pockets to enjoy at the end!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix sourdough discard, flour, olive oil, and salt. Slowly add warm water while stirring until it forms a soft, slightly sticky dough. Knead for about 5 minutes on a lightly floured surface until smooth. Cover the dough and let it rest for 20-30 minutes to relax.
2. Prepare the Filling:
Whisk eggs, milk, salt, and pepper in a bowl. Melt butter in a skillet over medium heat, then pour in the eggs. Gently scramble until soft and just set. Remove from heat and stir in the diced bacon and shredded cheese. Allow the filling to cool a bit before assembling.
3. Assemble the Breakfast Pockets:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Divide the dough into 6 equal parts and roll each out into a rectangle about 6 by 4 inches. Place an even spoonful of your egg mixture onto one half of each rectangle, keeping the edges clear.
4. Seal and Bake:
Fold the dough over the filling to create pockets. Press and crimp the edges firmly with a fork to seal completely. Brush the tops with the beaten egg wash for a beautiful golden finish. Bake the pockets on the prepared sheet for 18-22 minutes, or until they’re golden brown and crispy.
5. Serve and Enjoy:
Let the pockets cool for a few minutes before serving. Sprinkle with chopped chives or green onions if you like. Enjoy these warm, flaky breakfast pockets alongside your favorite morning drink!
Can I Use Frozen Sourdough Discard for the Dough?
Yes! Just make sure to thaw it 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! Assemble the pockets and store them on a baking sheet in the fridge, covered, for up to 24 hours. Bake straight from the fridge, adding a few extra minutes if needed.
How Should I Store Leftovers?
Keep leftover breakfast pockets in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to regain crispiness.
Can I Customize the Filling?
Definitely! Feel free to swap bacon with sausage, add sautéed veggies, or try different cheeses to suit your taste or dietary needs.
