Breakfast Pockets Using Sourdough Discard are a fun and tasty way to start your day! These pockets are filled with a mix of fluffy eggs, melty cheese, and your favorite breakfast additions like bacon or veggies, all wrapped in a flaky sourdough crust made from sourdough discard. They’re kind of like little handheld breakfast sandwiches that are crispy on the outside and soft and flavorful on the inside.
I love making these pockets because they’re a great way to use up sourdough discard instead of throwing it away. It’s a simple trick that turns something you’d usually toss into a delicious meal. Plus, they’re really flexible—I like to switch up the fillings depending on what I have in the fridge, so they never get boring. Making them ahead of time and freezing them is my secret to fast breakfasts during busy mornings!
My favorite way to serve these breakfast pockets is with a little side of fresh fruit or a quick salad for a balanced meal. They’re perfect for eating on the go or enjoying at the kitchen table with a hot cup of coffee. I also find that everyone loves how satisfying and comforting they are, which makes these pockets a big hit whether I’m sharing with family or friends.
Key Ingredients & Substitutions
Sourdough Discard: This adds a lovely tang and flakiness to the dough. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a mild tang, but your crust might be less crispy.
Butter: Using cold butter in the dough creates a flaky texture. You can substitute with shortening or coconut oil for a dairy-free option, but the texture changes slightly.
Eggs & Milk: Eggs provide the filling’s rich texture. Milk or cream adds creaminess—whole milk works well, but non-dairy milk like oat or almond can be used to keep it lighter.
Cheese & Bacon: Cheddar is classic, but feel free to use mozzarella, pepper jack, or even a plant-based cheese. Bacon can be swapped with cooked sausage, ham, or veggies like sautéed mushrooms if you prefer a vegetarian option.
How Do You Make the Perfect Flaky Dough with Sourdough Discard?
The secret to flaky dough is keeping the butter cold and working quickly:
- Mix your dry ingredients first.
- Cut in cold butter with a pastry cutter or your fingers until you see small pea-sized bits.
- Add ice water slowly, just until the dough comes together; don’t overwork it.
- Chill your dough well before rolling out to keep that butter firm.
- Roll gently on a floured surface, avoiding stretching to keep layers intact.
When baking, the cold butter melts and creates steam, which forms the flaky layers you want. Patience in chilling and handling the dough lightly makes all the difference!
Equipment You’ll Need
- Mixing bowls – I find they’re perfect for combining ingredients and holding the dough during chilling.
- Pastry cutter or forks – makes cutting in the butter easy and helps create flaky layers.
- Rolling pin – essential for flattening the dough evenly to about 1/8-inch thickness.
- Baking sheet with parchment paper – keeps the pockets from sticking and makes cleaning up easier.
- Brush for egg wash – helps give your pockets a nice golden finish.
- Sharp knife or pizza cutter – for trimming and cutting the dough into rectangles.
Flavor Variations & Add-Ins
- Switch up the cheese – try mozzarella or pepper jack for a different flavor and meltiness.
- Add cooked veggies – sautéed spinach, mushrooms, or bell peppers add extra color and nutrients.
- Use different proteins – cooked sausage, ham, or even sautéed tofu make these pockets versatile.
- Spice it up – mix in chopped jalapeños or a pinch of paprika in the filling for some heat.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup cold unsalted butter, cubed
- ⅓ cup ice water (add more if needed)
For the Filling:
- 4 large eggs
- ¼ cup milk or cream
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (or cheese of choice)
- 3 strips bacon, cooked and crumbled (optional)
- 2 tablespoons chopped chives or green onions (plus extra for garnish)
- 1 tablespoon butter or oil for cooking eggs
For Assembly:
- 1 egg (beaten, for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, 30 minutes to chill the dough, plus 20–25 minutes for baking. Overall, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, mix together the sourdough discard, flour, and salt. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it looks like coarse crumbs. Gradually add ice water, stirring until the dough just comes together. If it’s too dry, add more water a teaspoon at a time. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.
2. Preparing the Filling:
Whisk the eggs, milk or cream, salt, and pepper in a bowl. Heat a bit of butter or oil in a non-stick pan over medium heat. Pour the egg mixture in and cook gently, stirring occasionally, until the eggs are set but still soft and creamy. Remove from heat and stir in shredded cheese, crumbled bacon (if using), and chopped chives. Let the filling cool slightly.
3. Rolling Out and Cutting the Dough:
On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut the dough into rectangles roughly 4 x 6 inches in size.
4. Assembling the Pockets:
Spoon a couple of tablespoons of the egg filling onto one half of each dough rectangle, leaving a border around the edges. Brush the edges with beaten egg, fold the dough over to create a pocket, and press the edges firmly with a fork to seal.
5. Baking:
Preheat your oven to 375°F (190°C). Place the pockets on a parchment-lined baking sheet. Brush the tops with the beaten egg to give a golden finish. Bake for 20 to 25 minutes or until the pockets are golden brown and crispy.
6. Serving:
Let the pockets cool for a few minutes before serving. Garnish with extra chopped chives if you like. Enjoy warm with fresh fruit or a light salad for a complete breakfast.
Can I Use Frozen Sourdough Discard for the Dough?
Yes! Just make sure to thaw the sourdough discard completely in the fridge overnight before using. This helps the dough come together better and keeps the texture flaky.
Can I Make These Breakfast Pockets Ahead of Time?
Absolutely! You can assemble the pockets and freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the cooking time.
What Can I Substitute for Butter in the Dough?
If you want to avoid dairy, coconut oil or a vegan butter substitute works well. Keep it cold and solid for the best flaky crust results.
How Should Leftovers Be Stored?
Store any leftover pockets in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crisp rather than soggy.