Sourdough Discard Breakfast Pockets Recipe

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If you’ve been keeping a sourdough starter alive (or trying to!), you’ve likely faced the recurring question: What do I do with all this discard? Well, friends, today’s recipe is my favorite answer to that question—Sourdough Discard Breakfast Pockets! These flaky, buttery hand pies are stuffed with creamy scrambled eggs, crispy bacon, and gooey cheddar, and they’re made irresistibly tender thanks to the tangy discard.

Sourdough discard breakfast pockets are the kind of cozy, make-ahead breakfast that saves your mornings and reduces waste. And they freeze beautifully, so you’ll thank yourself all week long!

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What Are Sourdough Discard Breakfast Pockets?

These breakfast pockets are handheld pastry-style bundles filled with all your morning favorites: eggs, bacon, and cheese. The dough is made from sourdough discard, a byproduct of maintaining a sourdough starter, which gives it a delightful tang and tenderness—kind of like a savory biscuit and a breakfast hand pie had a delicious baby!

Why You’ll Love This Sourdough Discard Breakfast Pocket Recipe

• Zero waste – Perfect use for that extra sourdough discard you’d normally toss
• Meal prep magic – Make a batch and freeze for busy weekday mornings
• Customizable – Switch up the fillings based on what you have on hand
• Kid-friendly – These are handheld and freezer-ready, perfect for little (and big!) hands
• Golden and flaky – That dough bakes up SO beautifully; just wait till you see the layers!

What Do These Breakfast Pockets Taste Like?

These taste like comfort wrapped in a buttery crust. The pastry is soft yet flaky with a gentle tang from the discard—think somewhere between a biscuit and a puff pastry. Inside, the eggs are soft and cheesy, the bacon adds savory crunch, and every bite is satisfying but not heavy. Anything but boring!!

Health Benefits of Using Sourdough Discard

Using sourdough discard not only prevents waste but also adds a nutritional punch. It contains natural yeast and beneficial bacteria, which can help with digestion and increase the bioavailability of nutrients. Plus, since we’re using yogurt or sour cream in the dough, you’re getting a dose of probiotics too.

Ingredients You’ll Need

For the Dough:

• 1 cup sourdough discard (unfed)
• 1¼ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp garlic powder
• ¼ cup unsalted butter, cold and cubed
• ¼ cup plain Greek yogurt or sour cream
• 1–2 tbsp cold water (as needed)

For the Filling:

• 4 large eggs
• ¼ cup milk
• Salt and pepper, to taste
• 4 slices cooked bacon, crumbled
• ½ cup shredded cheddar cheese
• 1 tbsp butter (for scrambling eggs)

Optional for Topping:

• 1 egg, beaten (for egg wash)
• Extra shredded cheese or sesame seeds

Tools You’ll Need

• Mixing bowls
• Pastry cutter or fork
• Rolling pin
• Skillet
• Baking sheet
• Parchment paper
• Fork (for crimping)
• Pastry brush (for egg wash)

Ingredient Swaps and Additions

I promised you versatile, and here’s proof!

• No bacon? Use sausage, diced ham, or go vegetarian with sautéed mushrooms and spinach
• Cheese choices: Cheddar melts beautifully, but Swiss, pepper jack, or mozzarella are fantastic too
• Add-ins: Roasted veggies, herbs like chives or parsley, or even a little hot sauce in the eggs
• Dairy-free? Use plant-based yogurt and butter alternatives

How to Make Sourdough Discard Breakfast Pockets

1. Make the Dough

In a bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Cut in cold butter until the mixture looks crumbly. Stir in the sourdough discard and yogurt. Add cold water a tablespoon at a time just until the dough holds together. Flatten into a disc, wrap in plastic, and chill for 30 minutes.

2. Prepare the Filling

Whisk eggs with milk, salt, and pepper. Melt butter in a skillet and scramble eggs until just set. Let cool slightly, then mix in bacon and cheese.

3. Roll and Shape the Pockets

Preheat oven to 375°F (190°C). Roll dough on a floured surface to about ⅛-inch thick. Cut into 4×6-inch rectangles. Spoon the filling onto one half of each, fold over, and crimp with a fork to seal.

4. Bake

Transfer pockets to a parchment-lined baking sheet. Brush with egg wash and sprinkle with cheese or sesame seeds if desired. Bake for 20–25 minutes, or until golden brown and flaky.

5. Cool and Serve

Let cool for 5 minutes, then serve warm. Or let them cool completely and freeze for another day!

What to Serve with These Breakfast Pockets

• A fresh fruit salad or smoothie
• A cup of yogurt or kefir
• A quick side of roasted sweet potatoes
• Hot coffee, obviously

They’re also a great grab-and-go option all by themselves!

Tips for Perfect Breakfast Pockets

• Chill that dough! Don’t skip the chilling—it makes rolling easier and helps the butter stay cold for flakier pockets
• Don’t overfill. A little goes a long way. Too much filling and your pockets may burst open
• Seal well. Use a fork to crimp all the way around and keep the good stuff inside
• Double batch it. These freeze beautifully, so why not make more?

How to Store and Freeze

• Refrigerate in an airtight container for up to 4 days
• Freeze after baking. Wrap individually in foil or plastic, then store in a zip-top bag for up to 2 months
• To reheat: Bake at 350°F for 10–15 minutes from cold or 20–25 from frozen

FAQs About Sourdough Discard Breakfast Pockets

Can I use active starter instead of discard?

Yes! Just make sure it hasn’t been recently fed—it should be thick, not bubbly.

Can I make these vegetarian?

Absolutely! Omit the bacon and add sautéed mushrooms, bell peppers, or even hash browns.

Do I have to use Greek yogurt?

Nope. Sour cream works great, or try a thick plain yogurt (even dairy-free kinds work).

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend that works for pastry-style baking.

Final Thoughts on These Golden Little Pockets of Joy

If you’re anything like me, you’ll end up making these once a week. They’re just that useful—and delicious. The sourdough discard brings the dough to life, the filling is endlessly flexible, and the texture? Pure heaven. Whether you’re packing lunchboxes, stocking the freezer, or just brunching hard on the weekend, these pockets deserve a spot in your kitchen routine.

Looking for more sourdough discard recipes to love? Try these next:

• Lemonade Poppy Seed Sourdough Discard Cookies
• Blueberry Lemon Sourdough Discard Scones
• Sourdough Discard Bacon Cheddar Breakfast Muffins

Share Your Creations

I love seeing what you make! Leave a review below and tag me on Pinterest with your breakfast pocket photos—what fillings did you try? Did you add your own twist? Let’s inspire each other.

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