Sourdough Discard Breakfast Pockets

Sourdough Discard Breakfast Pockets are a warm, filling, and practical way to turn leftover sourdough discard into a satisfying breakfast you can make ahead and enjoy all week. These soft, handheld pockets are stuffed with classic breakfast fillings like eggs, cheese, and savory add-ins, then baked until golden and tender. The sourdough discard adds structure and moisture to the dough without making it taste sour, giving you a soft interior with a lightly crisp outside. They’re perfect for busy mornings, meal prep, or feeding a hungry family without standing at the stove every day.

Ingredients

For the dough

• 1 cup sourdough discard (unfed)
• 2½ cups all-purpose flour
• 2¼ teaspoons instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm milk or water
• 3 tablespoons olive oil or melted butter
  For the filling
• 4 large eggs
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheese (cheddar, mozzarella, or Colby Jack)
• ½ cup cooked breakfast sausage or bacon, crumbled
• ¼ cup diced bell peppers or onions (optional)

Preparation Steps

Step 1: Make the Dough
In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the sourdough discard, olive oil, salt, and flour. Mix until a soft dough forms, then knead for 6–8 minutes until smooth and elastic. The dough should be soft and slightly tacky, not dry.

Step 2: First Rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size. This rise helps create a fluffy, tender texture.

Step 3: Prepare the Filling
While the dough rises, melt butter in a skillet over medium heat. Whisk the eggs with salt and pepper, then scramble gently until just set. Remove from heat and let cool slightly before assembling the pockets.

Step 4: Shape the Pockets
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a circle about 5–6 inches wide. Place scrambled eggs, cheese, cooked sausage or bacon, and vegetables in the center of each circle.

Step 5: Seal the Pockets
Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, then place seam-side down on a parchment-lined baking sheet.

Step 6: Second Rise
Cover loosely and let the pockets rest for 20–30 minutes until slightly puffy. This helps them bake up soft instead of dense.

Step 7: Bake
Preheat oven to 375°F (190°C). Bake the breakfast pockets for 18–22 minutes, or until golden brown and cooked through.

Step 8: Cool and Serve
Let cool slightly before serving so the filling sets. Serve warm or allow to cool completely for storage.

Variations

• Use ham instead of sausage or bacon
• Add spinach or mushrooms for vegetables
• Use pepper jack cheese for spice
• Make them sweet with eggs, cinnamon, and cream cheese

Serving Suggestions

• Serve with fresh fruit or yogurt
• Pair with coffee or tea
• Add hot sauce or salsa on the side
• Serve as part of a brunch spread

Prep Time / Cooking Time / Total Time

• Prep Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour 45 minutes (including rise time)

Nutritional Information (Per Pocket)

Approx. 310 calories – 12g protein – 12g fat – 36g carbs

Conclusion

Sourdough Discard Breakfast Pockets are a smart, satisfying way to transform sourdough discard into a hearty breakfast you can grab and go. Soft, flavorful, and endlessly customizable, they’re perfect for meal prep and busy mornings when you still want something homemade and comforting.