Description

Flaky, buttery pockets filled with creamy scrambled eggs, crispy bacon, and melty cheddar—all wrapped in a tender sourdough discard dough. These breakfast hand pies are freezer-friendly, kid-approved, and totally satisfying. Comfort food meets zero-waste baking!

Ingredients

Scale

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 Topping:

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

Instructions

Make the Dough: In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Cut in the cold butter with a pastry cutter or fork until crumbly. Add sourdough discard and yogurt. Mix gently, adding water 1 tablespoon at a time until dough just comes together. Shape into a disc, wrap, and chill for 30 minutes.
Prepare the Filling: In a bowl, whisk eggs with milk, salt, and pepper. Melt butter in a skillet over medium heat and scramble eggs gently until just set. Let cool, then mix in bacon and cheese.
Shape the Pockets: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to ⅛-inch thickness. Cut into 4×6-inch rectangles. Spoon filling onto one half of each rectangle, leaving space around the edges. Fold over and crimp with a fork to seal.
Bake: Place pockets on a parchment-lined baking sheet. Brush with egg wash and sprinkle with cheese or seeds if desired. Bake for 20–25 minutes, or until golden brown.
Cool and Serve: Let cool for 5 minutes. Enjoy warm or store for later!

Notes

These freeze beautifully—just bake, cool, wrap, and freeze. Reheat at 350°F for 20–25 minutes from frozen.
Swap bacon for cooked sausage, diced ham, or sautéed veggies for a meat-free version.
If using active sourdough starter, make sure it’s thick and not recently fed.
Don’t overfill the pockets or the edges won’t seal well.
To make ahead: assemble pockets and refrigerate overnight, then bake in the morning.

Keywords: sourdough discard breakfast pockets, sourdough hand pies, sourdough breakfast recipe, make-ahead breakfast, freezer-friendly breakfast