Turn leftover sourdough discard into a warm, satisfying morning favorite with these Sourdough Discard Breakfast Pockets. Crisp on the outside and filled with fluffy eggs, melted cheese, and optional savory add-ins, these handheld pockets are perfect for busy mornings, meal prep, or a cozy weekend brunch. They’re easy to customize, freezer-friendly, and a smart way to make the most of your sourdough starter.
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Ingredients
For the Dough
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup butter, melted
For the Filling
- 2–3 large eggs
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon or sausage (optional)
Instructions for Sourdough Discard Breakfast Pockets
- Make the Dough
In a large bowl, mix sourdough discard, flour, salt, and melted butter until a soft dough forms. - Rest
Cover and let the dough rest for 15 minutes at room temperature. - Prepare the Filling
Scramble the eggs in a skillet over medium heat. Stir in cheese and optional meat until melted and combined. - Shape the Pockets
Roll the dough to ¼-inch thickness. Cut into 4–5 inch squares. Add filling to the center and fold, sealing edges well. - Bake
Arrange on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20 minutes, until golden. - Cool & Serve
Let cool slightly before serving warm.
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Pro Tips
- Seal edges firmly to prevent leaks
- Chill dough for 30 minutes for extra flakiness
- Use parchment paper for easy cleanup
Why This Recipe Works
- Uses sourdough discard efficiently
- Perfect for make-ahead breakfasts
- Customizable for different tastes
- Crispy outside, soft and cheesy inside
Substitutions & Variations
- Cheese: Mozzarella, gouda, or feta
- Vegetarian: Skip meat and add sautéed veggies
- Spicy: Add chili flakes or hot sauce
- Sweet: Fill with cream cheese and fruit preserves
Make-Ahead, Storage & Reheating Guide
- Fridge: Store baked pockets up to 3 days
- Freezer: Freeze unbaked pockets up to 1 month
- Reheat: Bake at 350°F for 10–15 minutes
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Serving Ideas for Sourdough Discard Breakfast Pockets
- Fresh fruit salad
- Yogurt parfait
- Avocado toast
- Oven-baked hash browns
Nutrition (Per Serving Estimate)
- Calories: ~250
- Protein: 8g
- Carbohydrates: 30g
- Fat: 12g
Frequently Asked Questions
Can I freeze these pockets?
Yes, freeze unbaked pockets and bake straight from frozen with extra time.
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What if my dough is sticky?
Lightly dust with flour until manageable.
Can I make them vegetarian?
Absolutely—skip the meat and add vegetables or herbs.
These Sourdough Discard Breakfast Pockets are a delicious, practical solution for using leftover starter while creating a hearty, portable breakfast everyone will love.
Sourdough Discard Breakfast Pockets
Equipment
- large mixing bowl
- Rolling Pin
- skillet
- baking sheet
- parchment paper
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, melted
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon or sausage (optional)
Instructions
- In a large bowl, mix sourdough discard, flour, salt, and melted butter until a soft dough forms.
- Cover and let the dough rest for 15 minutes at room temperature.
- Scramble the eggs in a skillet over medium heat. Stir in cheese and optional meat until melted and combined.
- Roll the dough to 1/4-inch thickness and cut into 4–5 inch squares. Add filling to the center and fold, sealing edges well.
- Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 20 minutes, until golden brown.
- Let cool slightly before serving warm.
Notes
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