Breakfast Pockets Using Sourdough Discard are a fun and tasty way to start your day. These pockets are filled with your favorite breakfast goodies like eggs, cheese, and maybe some bacon or veggies, all wrapped up in a tender sourdough crust made from leftover sourdough starter. The crust has a nice tang and crispiness that makes each bite super satisfying.
I love making these pockets when I have some sourdough discard hanging out in the fridge because it’s a great way to put it to good use without wasting anything. Plus, they come together pretty quickly, and you can customize the fillings however you want. I usually add a bit of breakfast sausage and cheddar cheese for a classic combo, but you can keep it simple or go all out with whatever you like.
These breakfast pockets are perfect for busy mornings or when you want to meal prep something easy to grab and go. I like to make a big batch, freeze some, and then pop them in the oven whenever I’m in a rush. They also make a great snack or even a casual lunch. Something about that crispy, tangy dough teamed up with melty cheese and eggs just feels like a little morning hug!
Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds a gentle tang and helps use up leftover starter. You can use either unfed or fed discard. If you don’t have sourdough discard, plain yogurt or buttermilk can add moisture and mild tang.
Flour: All-purpose flour works well and keeps the dough tender but sturdy. For a whole grain twist, try half whole wheat flour—it adds flavor but may make the dough a bit denser.
Eggs: Fresh eggs scrambled softly create the creamy filling. Use any type you like, or swap for tofu scramble if you want a vegan option.
Cheese: Cheddar is classic and melts nicely. Feel free to swap for mozzarella, pepper jack, or even a dairy-free cheese to suit your taste.
Breakfast meats: Sausage and bacon add smoky flavor, but you can skip or substitute with cooked mushrooms or spinach for a vegetarian fill.
How Do You Get the Dough Just Right for Crispy but Tender Pockets?
Getting the dough texture right is key for that perfect pocket. Here’s how:
- Mix ingredients until a smooth dough forms but avoid over-kneading—it should stay soft and a bit tacky, not tough.
- Letting the dough rest helps relax the gluten, making it easier to roll thin without tearing.
- Roll each piece evenly about 6 inches wide—you don’t want it too thick or it won’t crisp up, but too thin and it might leak.
- Seal the edges carefully—using a fork to crimp the edges helps prevent filling from escaping during baking.
- Brushing with egg wash creates a nice golden color and shine after baking.
These steps ensure your pockets are crispy on the outside but soft and flavorful inside. Taking your time with the dough makes all the difference!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix the dough and another for the scrambled eggs; they’re easy to handle and keep everything organized.
- Rolling pin – helps roll the dough evenly to about 6 inches wide, ensuring the pockets are uniform and crisp.
- Baking sheet with parchment paper – makes cleanup easier and helps prevent sticking while baking.
- Fork or crimper – for sealing the edges securely so the filling stays inside during baking.
- Cooking skillet – used to scramble the eggs and cook any added meats or veggies; a non-stick pan makes cleanup simple.
- Pastry brush – to brush the egg wash on top for a golden, shiny finish.
Flavor Variations & Add-Ins
- Cheese swaps: Use pepper jack for a spicy kick or feta for a tangy twist, depending on your preference.
- Veggie fillings: Add sautéed spinach, bell peppers, mushrooms, or onions to make these pockets more veggie-packed and colorful.
- Breakfast meats: Try cooked ham, turkey sausage, or even chorizo for different smoky or savory flavors.
- Spices & herbs: Mix in chopped chives, basil, or a pinch of paprika in the eggs for extra flavor and aroma.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed or fed, whichever you have)
- 1 cup all-purpose flour
- 2 tablespoons olive oil or melted butter
- ¼ teaspoon salt
- ¼ teaspoon baking powder (optional, for a bit of lift)
For the Filling:
- 4 large eggs
- ¼ cup milk or cream
- ½ cup shredded cheddar cheese (or cheese of your choice)
- ¼ cup cooked breakfast sausage or bacon bits (optional)
- Salt and pepper to taste
- 1 teaspoon butter or oil for scrambling eggs
- 1 egg (for egg wash/beaten egg to brush over the pockets)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough and filling, plus 20-30 minutes to let the dough rest. Baking takes about 15-20 minutes, so from start to finish plan for roughly 45-60 minutes.
Step-by-Step Instructions:
1. Make the Dough:
In a medium bowl, combine your sourdough discard, flour, olive oil or melted butter, salt, and baking powder (if using). Stir together until a smooth dough forms. Turn it out onto a floured surface and knead slightly—just enough for the dough to feel elastic and come together nicely. Cover the dough and let it rest at room temperature for 20 to 30 minutes; this helps it relax and makes rolling easier.
2. Prepare the Filling:
While the dough rests, warm a skillet over medium heat. Add butter or oil, then whisk together eggs, milk, salt, and pepper. Pour the eggs into the skillet and gently scramble until they’re soft but still moist—not dry. Remove the skillet from the heat and stir in shredded cheese and cooked sausage or bacon if you’re using them.
3. Assemble and Bake:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Divide the dough into six equal pieces. On a floured surface, roll each piece into a round or rectangle about 6 inches across.
Place a generous spoonful of the egg mixture on one side of each dough piece, leaving a small border around the edges.
Fold the dough over to form a pocket and press the edges firmly together. You can press the edges with a fork to seal them securely.
Beat the remaining egg and brush it over the tops of the pockets; this will help them brown nicely.
Put the pockets on your prepared baking sheet and bake for 15-20 minutes, or until golden and crispy.
4. Serve:
Let the pockets cool for a few minutes before serving warm. Enjoy your delicious, flaky breakfast pockets with that wonderful sourdough tang!
Can I Use Frozen Sourdough Discard for the Dough?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before mixing the dough for best results.
Can I Make These Breakfast Pockets Ahead of Time?
Absolutely! Prepare and assemble the pockets, then freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the baking time.
What Are Good Vegetarian Filling Options?
Try sautéed mushrooms, spinach, bell peppers, or tomatoes with cheese and eggs for a tasty vegetarian filling. You can also omit the meat and add herbs or spices to boost flavor.
How Should I Store Leftovers?
Keep leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep the crust crisp rather than microwaving, which can make them soggy.