Breakfast Pockets Using Sourdough Discard are a fun and tasty way to start your day. These pockets are filled with scrambled eggs, melty cheese, and your favorite breakfast bits, all wrapped up in a soft sourdough crust made from sourdough discard. They’re crispy on the outside and warm and comforting on the inside, perfect for a quick morning bite.
I love making these pockets because they give new life to sourdough discard, which can sometimes feel like a kitchen mystery ingredient. It’s such a satisfying feeling to turn something that might be tossed out into a delicious meal. Plus, I find that using sourdough discard adds a nice tang that makes these pockets even more special compared to regular breakfast pastries.
These pockets are great for busy mornings or a weekend brunch. I usually make a batch ahead of time and freeze some so I can just pop one in the oven when I’m rushing out the door. They also travel well, so they’re perfect if you want to bring breakfast on a picnic or to share with friends. To me, there’s something extra heartwarming about a meal that’s both homemade and easy to grab on the go.
Key Ingredients & Substitutions
Sourdough Discard: This adds flavor and moisture to the dough while reducing waste. If you don’t have discard, you can substitute with an equal amount of yogurt or buttermilk for some tang and softness.
Butter: Cold butter creates flakiness. Don’t skip chilling it—this helps create those delicious layers. You can try margarine or plant-based butter if you want a dairy-free option.
Eggs & Bacon: Eggs give the pockets richness and protein; bacon adds smoky flavor. Swap bacon for sausage, ham, or veggies like sautéed mushrooms or spinach for a different take.
Cheese: Cheddar melts well and adds creamy flavor. Feel free to try mozzarella, pepper jack, or vegan cheese to suit your taste.
How Do You Make the Dough Tender and Flaky?
The secret lies in handling the dough with care and using cold butter. Here’s how:
- Keep the butter cold and cut into small cubes.
- Mix just until you see crumbly bits—don’t overwork the dough.
- Add cold water bit by bit, so the dough holds together without becoming sticky.
- Chill the dough at least 30 minutes—this relaxes gluten and keeps the butter firm.
- Roll out on a floured surface, but handles it gently to keep that flakiness.
These steps ensure your pockets bake up tender on the inside with a crispy, flaky crust on the outside.
Equipment You’ll Need
- Mixing bowls – I use these to combine the dough ingredients and mix the filling easily.
- Pastry cutter or forks – helpful for cutting in the cold butter and mixing the dough without warming it up.
- Rolling pin – makes it simple to roll out the dough evenly to about 1/8 inch thickness.
- Sharp knife or pizza cutter – for cutting the dough into rectangles.
- Baking sheet with parchment paper – prevents the pockets from sticking and makes cleanup easier.
- Bristle brush or spoon – to lightly brush the tops of the pockets with milk or cream for a golden finish.
Flavor Variations & Add-Ins
- Use cooked sausage, ham, or sautéed veggies instead of bacon for different flavors or to add more vegetables.
- Try different cheeses like mozzarella, pepper jack, or feta for unique tastes.
- Add herbs such as parsley, chives, or thyme to the filling for fresh flavor.
- Spice it up with a dash of hot sauce, red pepper flakes, or a sprinkle of paprika inside the filling.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- 3 tbsp cold unsalted butter, cut into small cubes
- ¼ cup cold water (adjust as needed)
For the Filling:
- 4 large eggs
- ½ cup cooked bacon, chopped
- 1 cup shredded cheddar cheese (or your favorite cheese)
- Salt and pepper, to taste
For Finishing:
- 1 tbsp milk or cream (for egg wash)
- Fresh herbs (such as parsley), for garnish (optional)
How Much Time Will You Need?
This recipe typically takes about 15 minutes for preparation, 30 minutes to chill the dough, and 18-22 minutes for baking. So, plan on roughly 1 hour from start to finish, making it a quick and rewarding breakfast option.
Step-by-Step Instructions:
1. Making the Dough:
In a mixing bowl, combine the sourdough discard, flour, salt, and baking powder. Add the cold butter cubes and use a pastry cutter or your fingers to mix until you get a crumbly texture. Slowly add cold water, a little at a time, mixing gently until the dough just comes together. Shape it into a ball, wrap it in plastic, and refrigerate for at least 30 minutes. This rest helps create a tender and flaky crust.
2. Preparing the Filling:
While the dough chills, heat a skillet over medium heat. Scramble the eggs, seasoning with salt and pepper to taste. Once cooked, remove from heat and quickly stir in the chopped bacon and shredded cheese so the cheese starts to melt into the warm eggs.
3. Assembling the Pockets:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. Cut the dough into roughly six rectangles, about 4×6 inches each. Spoon the egg mixture onto one half of each rectangle, leaving some clean space around the edges. Fold the dough over and press the edges firmly with a fork to seal each pocket completely.
4. Baking and Serving:
Place the pockets on your prepared baking sheet. Brush the tops with milk or cream for a lovely golden finish after baking. Bake in the oven for 18-22 minutes or until the pockets are puffed and golden brown. Allow them to cool slightly before serving. Sprinkle fresh herbs on top if you like for a touch of color and freshness.
These breakfast pockets are deliciously portable and perfect for busy mornings or cozy weekends. The sourdough discard adds a delightful tang alongside the savory egg, bacon, and cheese filling wrapped in tender, flaky dough. Enjoy!
Can I Use Frozen Sourdough Discard for the Dough?
Yes, you can! Just thaw the discard in the refrigerator overnight and bring it to room temperature before using. This will help it mix smoothly into the dough.
Can I Make These Breakfast Pockets Ahead of Time?
Absolutely! Prepare and assemble the pockets, then freeze them on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
What Can I Substitute for Bacon?
Feel free to swap bacon with cooked sausage, ham, sautéed vegetables, or even plant-based bacon for a vegetarian or vegan option.
How Should I Store Leftovers?
Store leftover pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
