Breakfast Pockets Using Sourdough Discard are a clever and tasty way to start your day. These little pockets are packed with fluffy eggs, melty cheese, and your choice of breakfast fillings, all wrapped up in a light, crispy sourdough crust made from leftover sourdough starter. They’re the perfect mix of soft and crunchy with that familiar tangy hint from the sourdough.
I love making these pockets because they’re a great way to put sourdough discard to good use instead of throwing it away. Plus, they’re super customizable—you can add ham, veggies, or even a little spice if you like. I usually make a batch on the weekend and keep them in the fridge for quick breakfasts during the week, which saves me so much time in the morning.
My favorite way to enjoy these breakfast pockets is warm out of the oven, maybe with a little bit of hot sauce or ketchup on the side. They feel like a special morning treat but without much fuss. If you haven’t tried cooking with sourdough discard before, this recipe is a fun and simple place to start, and I think you’ll be hooked once you taste how delicious they are!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the dough, giving your pockets a light tang and flaky texture. If you don’t have discard, you can use plain yogurt or buttermilk for a similar tender crust.
Butter: Cold butter is essential for that flaky, layered dough. You can swap with coconut oil for a dairy-free twist, but the texture may change slightly.
Eggs: Eggs keep the filling creamy and rich. If you want to cut cholesterol, try egg whites or a vegan egg substitute, though flavor may differ.
Cheese and Meat: Cheddar is classic, but mozzarella, pepper jack, or feta work well too. Feel free to add veggies or skip meat for a vegetarian version.
How Do You Make the Dough Flaky and Easy to Handle?
Cold ingredients are the key! Here’s what I do to keep the dough flaky and not sticky:
- Keep butter and water cold throughout to prevent melting.
- Work butter into flour quickly but don’t overmix—stop when you see pea-sized bits.
- Add water slowly, just enough to bring dough together; it should be slightly crumbly but hold.
- Chill the dough for at least 30 minutes to relax gluten and firm up the butter.
- Roll dough gently on a floured surface to avoid sticking or tearing.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine ingredients easily and keep everything tidy.
- Pastry cutter or forks – helps cut the cold butter into the flour for flaky layers.
- Rolling pin – makes the dough even and thin, which is key for crisp pockets.
- Small sharp knife or pizza cutter – for cutting dough into even rectangles.
- Fork – to seal the edges securely so filling doesn’t spill out during baking.
- Parchment paper – lines the baking sheet and keeps the pockets from sticking.
- Baking sheet – sturdy and large enough to hold all the pockets comfortably.
Flavor Variations & Add-Ins
- Cheese options: Swap cheddar for sharp cheddar, Monterey Jack, or feta for different tastes and creamy texture.
- Proteins: Use cooked sausage, ham, or bacon instead of or along with eggs for added flavor.
- Veggies: Add cooked spinach, bell peppers, mushrooms, or sautéed zucchini for extra nutrition and color.
- Spices & herbs: Mix in paprika, smoked salt, or fresh herbs like parsley or basil to spice or brighten the filling.
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 cup cold butter, cubed
- 1/4 cup cold water (approximate)
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 cooked breakfast meat (optional: sausage, ham, or bacon), chopped
- 1/4 cup caramelized onions or sautéed vegetables (optional)
- 1 tablespoon chopped fresh chives or green onions (optional)
For the Egg Wash:
- 1 egg, beaten
Time You’ll Need
This recipe takes about 45 minutes total, including 15 minutes of active prep and cooking, plus 30 minutes chilling time for the dough.
Step-by-Step Instructions:
1. Make the Dough:
In a mixing bowl, combine the sourdough discard, flour, and salt. Add the cold cubed butter and mix with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add cold water, a tablespoon at a time, stirring until the dough just comes together. Form it into a ball, flatten it into a disk, wrap with plastic wrap, and chill in the fridge for at least 30 minutes.
2. Prepare the Filling:
While the dough chills, whisk together eggs, milk or cream, salt, and pepper in a bowl. Heat a non-stick skillet over medium heat, pour in the egg mixture, and cook gently, stirring occasionally, until soft scrambled eggs form. Remove from heat, then mix in the shredded cheese, cooked breakfast meat (if using), and any sautéed vegetables or caramelized onions. Stir in chopped chives or green onions if you like.
3. Assemble and Bake:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut dough into rectangles around 4 x 6 inches. Spoon 2-3 tablespoons of the filling onto one half of each rectangle, leaving space at the edges. Brush the edges lightly with water, fold the dough over the filling, and press the edges firmly with a fork to seal. Place pockets on the baking sheet, brush with beaten egg for a golden crust, and bake for 20-25 minutes until puffed and golden brown. Let cool a few minutes before serving warm. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to fully thaw the discard in the fridge overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.
Can I Make Breakfast Pockets Ahead of Time?
Absolutely! You can assemble the pockets, cover them tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
How Should I Store Leftover Breakfast Pockets?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
What Are Some Good Filling Substitutions?
You can swap the cheese for mozzarella or feta, use different cooked meats like chorizo or turkey sausage, or add veggies like spinach, bell peppers, or mushrooms. Get creative!
