Sourdough Discard Breakfast Pockets

Sourdough discard breakfast pockets are my favorite way to turn leftover starter into a portable, protein-packed meal. These flaky hand pies are stuffed with scrambled eggs, melty cheese, and savory breakfast meat. I started making them on Sunday nights for grab-and-go breakfasts, and now my family requests them every week.

I’ll never forget the first time I made these breakfast pockets. I had a jar of sourdough discard sitting in my fridge, and I was tired of making the same old pancakes. I wanted something hearty that could reheat well for busy mornings. The buttery, flaky crust paired with warm scrambled eggs reminded me of the hand pies my grandmother used to make, but with a tangy sourdough twist. These sourdough discard breakfast pockets became an instant hit. They’re easy to customize with your favorite fillings, freeze beautifully for meal prep, and pack about 14 grams of protein per pocket. Whether you’re meal prepping for the week or feeding hungry teenagers, these breakfast pockets deliver comfort and convenience in every bite.

What You’ll Need to Make Sourdough Discard Breakfast Pockets

I always make sure my sourdough discard is at room temperature and my butter is cold straight from the fridge. This temperature difference creates the flakiest crust. Pro tip: if your discard has been sitting for a week, give it a quick stir and smell test. It should smell tangy, not unpleasant.

For the Dough:

• 1 cup (240g) active sourdough discard (unfed)
• 1 cup (240g) all-purpose flour
• 1/2 cup (113g) cold unsalted butter, cubed
• 1/2 teaspoon salt
• 2-4 tablespoons ice water

For the Filling:

• 4 large eggs
• 2 tablespoons milk or cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup (4oz) shredded cheddar cheese (I prefer sharp cheddar for extra flavor)
• 4 slices cooked bacon or sausage, crumbled (optional, but highly recommended)

Equipment:

• Rolling pin
• Baking sheet
• Mixing bowls
• Skillet

How to Make Sourdough Discard Breakfast Pockets Step by Step

I recommend working quickly when making the dough to keep the butter cold. This is what creates those beautiful flaky layers in your breakfast pockets.

Step 1: Make the Dough In a large bowl, combine the sourdough discard, all-purpose flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see pea-sized pieces of butter. This takes about 2-3 minutes. Don’t rush this step, as those butter pieces create flakiness.

Step 2: Add Ice Water Sprinkle 2 tablespoons of ice water over the mixture and gently toss with a fork. Continue adding ice water, one tablespoon at a time, until the dough just comes together when you press it. The dough should hold together but not feel wet or sticky. Avoid overmixing, or your pockets will be tough instead of tender.

Step 3: Chill the Dough Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up. If you’re meal prepping, you can chill the dough for up to 2 days.

Step 4: Prepare the Filling While the dough chills, whisk together the eggs, milk, salt, and pepper in a bowl. Heat a skillet over medium-low heat and scramble the eggs slowly until they are just cooked through but still soft and slightly glossy, about 3-4 minutes. Remove from heat and stir in the cheese and crumbled bacon or sausage. The residual heat will melt the cheese. Let the filling cool completely before assembling, or it will make your dough soggy.

Step 5: Assemble the Pockets Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. The dough should be thin enough to see your hand through when held up to light. Use a 4-inch round cookie cutter or a small bowl to cut out circles from the dough. You should get about 8 circles. Pro tip: keep the scraps and reroll once for a couple more pockets.

Step 6: Fill and Seal Place 2-3 tablespoons of the cooled filling onto one half of each dough circle, leaving a 1/4-inch border. Don’t overfill, or they’ll burst during baking. Fold the other half of the dough over the filling to create a half-moon shape. Use a fork to crimp the edges tightly to seal. Press firmly to prevent leaks.

Step 7: Bake Place the pockets on a baking sheet lined with parchment paper. Cut 2-3 small slits in the top of each pocket to allow steam to escape. Brush the tops with a little milk or an egg wash (1 egg beaten with 1 tablespoon water) for a golden finish. Bake for 15-20 minutes, or until the pockets are golden brown and flaky. The bottom should look crisp and golden too.

Step 8: Serve Let the pockets cool for 5 minutes before serving. The filling will be very hot right out of the oven. Serve warm with your favorite hot sauce or enjoy them plain.

Perfect Pairings for Your Sourdough Discard Breakfast Pockets

These breakfast pockets pair beautifully with fresh, light sides that balance the rich, savory filling.

Fresh Fruit Salad: A mix of berries, melon, and citrus adds brightness and vitamin C, cutting through the richness of the eggs and cheese.

Simple Green Salad: Toss mixed greens with a lemon vinaigrette for a refreshing contrast. The acidity balances the buttery crust.

Roasted Breakfast Potatoes: Crispy potatoes seasoned with rosemary and garlic make this meal even more filling and add a satisfying crunch.

Avocado Slices: Creamy avocado provides healthy fats and pairs perfectly with the tangy sourdough flavor in these breakfast pockets.

Hot Sauce or Salsa: A drizzle of your favorite hot sauce or fresh salsa adds a spicy kick that complements the mild eggs and cheese.

More Breakfast and Sourdough Recipes to Try

These sourdough discard breakfast pockets are perfect when served alongside other sourdough creations that make the most of leftover starter. For another creative way to use discard, try the soft and pillowy Sourdough Discard Naan, which makes an excellent side for egg dishes or can be filled with scrambled eggs for a different breakfast wrap option. The artisan Easy Sourdough Bagels offer another protein-rich breakfast option that pairs beautifully with cream cheese and smoked salmon.

For a sweet sourdough option to round out your breakfast spread, the Sourdough Cinnamon Roll Focaccia combines the best of cinnamon rolls and focaccia bread into one stunning breakfast centerpiece. When hosting brunch, serve these savory breakfast pockets with hearty sides like Southern Breakfast Enchiladas with Sausage Gravy for a complete feast that will impress guests.

Keeping Your Sourdough Discard Breakfast Pockets Fresh

Store cooled breakfast pockets in an airtight container in the refrigerator for up to 3 days. I recommend reheating them in a 350°F (175°C) oven for 8-10 minutes to restore the crispy crust. Microwaving works in a pinch but makes them softer.

For longer storage, freeze the baked and cooled pockets in a freezer-safe bag for up to 3 months. Separate layers with parchment paper to prevent sticking. To reheat from frozen, bake at 350°F (175°C) for 15-20 minutes until heated through and crispy.

Pro tip: you can also freeze the assembled but unbaked pockets. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 20-25 minutes, adding 5 minutes to the usual baking time.

Common Questions About Sourdough Discard Breakfast Pockets

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