Breakfast Pockets Using Sourdough Discard are a fantastic way to start your day with something warm, tasty, and a little bit special. These pockets are filled with fluffy eggs, melty cheese, and your favorite breakfast meats or veggies, all wrapped up in a crispy, tangy sourdough crust made from sourdough starter discard. It’s a smart and delicious way to reduce waste and enjoy a homemade breakfast treat.
I love making these pockets on weekends when I have a little extra time to get creative with the fillings. Sometimes I go simple with just scrambled eggs and cheese, other times I add sautéed spinach or some spicy sausage. Making the dough from sourdough discard gives the crust a mild tang and a nice crunch that you won’t forget. Plus, it feels good knowing I’m giving my starter a second life in such tasty pockets!
One of my favorite ways to eat these breakfast pockets is warm right out of the oven with a little spoonful of salsa or a dash of hot sauce on the side. They’re also perfect for packing up if you need a quick breakfast on the go. Whenever I serve these to friends, they always ask for the recipe because they taste so homemade and comforting. It’s a great way to enjoy sourdough and a hearty breakfast in one bite.
Key Ingredients & Substitutions
Sourdough Discard: This is the base for the dough, giving it a nice tang and texture. If you don’t have sourdough discard, you can use plain yogurt or a bit of buttermilk instead for some acidity, though the flavor will differ slightly.
Butter: Cold butter helps create a flaky crust. Unsalted is best so you control saltiness. You can swap with a solid vegetable shortening or even coconut oil if preferred for a dairy-free option.
Eggs: Eggs add richness to the filling and help bind it. Use fresh eggs for best taste. You can replace whole eggs with just egg whites for a lighter filling.
Cheese: Cheddar is classic here, but feel free to use mozzarella, Monterey Jack, or any melting cheese you prefer. For dairy-free, try vegan cheese shreds instead.
Bacon or Ham: These add savory flavor, but the filling works great vegetarian too. Try sautéed mushrooms, spinach, or roasted peppers as tasty swaps.
How Do You Make the Perfect Flaky Dough with Sourdough Discard?
Making flaky dough with sourdough discard is all about keeping ingredients cold and not overworking the dough.
- Keep butter cold and cut into small chunks to blend evenly without melting.
- Mix just until dough comes together — over-kneading can develop gluten and make it tough.
- Chill dough before rolling to relax gluten and keep butter firm for flakiness.
- Roll dough gently on a floured surface; don’t press hard to keep layers intact.
Following these steps helps you get pockets that are crispy and light with a nice sourdough tang. Patience with the chill time really pays off!
Equipment You’ll Need
- Mixing bowls – Essential for combining ingredients and mixing the dough and filling. I like glass bowls because I can see the ingredients easily.
- Pastry cutter or fork – Helps cut the cold butter into the flour mixture, creating a flaky crust. It makes the process quick and even.
- Rolling pin – For rolling out the dough to an even thickness. I prefer a sturdy one for smooth, consistent results.
- Sharp knife or pizza cutter – To cut the dough into squares easily and uniformly. A sharp tool helps avoid dragging or tearing the dough.
- Baking sheet & parchment paper – To bake the pockets without sticking and for easier cleanup. Parchment keeps everything light and simple.
- Pastry brush – Used to brush egg wash over the pockets, giving them that beautiful, golden shine. It’s small but makes a big difference.
Flavor Variations & Add-Ins
- Use cooked sausage, chorizo, or turkey bacon instead of ham or bacon for different flavors and textures. It’s a simple swap that adds variety.
- Mix in sautéed vegetables like spinach, bell peppers, or mushrooms to make it more colorful and nutritious—perfect for vegetarian options.
- Replace cheddar with Monterey Jack, pepper jack, or a sprinkle of crumbled feta, for different cheesy experiences.
- Add herbs like basil, parsley, or dill to the filling for fresh, aromatic notes that brighten up the pockets.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed starter)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup cold unsalted butter, cut into small pieces
- 1/4 cup cold water (more if needed)
For The Filling:
- 4 large eggs
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 1/4 cup chopped cooked bacon or ham (optional)
- 2 tablespoons chopped fresh chives or green onions
- 1 teaspoon butter or oil (for cooking eggs)
- 1 egg, beaten (for egg wash)
- Extra chopped chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, 30 minutes to chill the dough, and 20-25 minutes to bake. Total time is roughly 1 hour, including resting and baking.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix your sourdough discard, flour, salt, and baking powder. Use a pastry cutter or your fingers to cut the cold butter into the mixture until it looks like coarse crumbs. Slowly add cold water, a tablespoon at a time, mixing just until it forms a dough. Don’t overwork it! Shape the dough into a disk, wrap it in plastic wrap, and put it in the fridge for at least 30 minutes to chill.
2. Make the Filling:
Whisk eggs with milk or cream, salt, and pepper. Heat butter or oil in a skillet over medium heat. Pour in the egg mixture and scramble gently until softly cooked but still a bit runny—they’ll cook more inside the pockets. Take off the heat and stir in cheese, chopped bacon or ham if using, and chives. Let this cool a little while you prep the dough.
3. Assemble the Breakfast Pockets:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut into squares about 4 to 5 inches wide. Spoon 2-3 tablespoons of the egg filling onto the center of each square. Fold the dough over to make a pocket—triangle or rectangle—and press the edges firmly with a fork to seal.
4. Bake the Pockets:
Place the pockets on your baking sheet, brush the tops with the beaten egg wash for a golden, shiny finish. Bake for 20-25 minutes or until they’re golden brown and crisp. Let them cool just a bit before serving.
5. Serve and Enjoy:
Garnish with extra chopped chives if you like. Serve your breakfast pockets warm with salsa, hot sauce, or ketchup on the side for dipping. They’re perfect handheld treats for a cozy breakfast or brunch!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to fully thaw it in the fridge overnight before using. Give it a good stir to reincorporate any liquid before mixing into the dough.
Can I Make These Breakfast Pockets Ahead of Time?
Absolutely! Assemble the pockets and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake them straight from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftover Breakfast Pockets?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crispy.
What Are Some Good Vegetarian Filling Options?
Try sautéed mushrooms, spinach, roasted peppers, or zucchini instead of meat. Adding some feta or goat cheese can boost flavor too!