Easy Savory Breakfast Pockets (Sourdough Discard Recipe)
Founder & Family Recipe Expert
Stop skipping breakfast on busy work mornings! These Sourdough Discard Breakfast Pockets are the ultimate meal-prep solution. Imagine a homemade “Hot Pocket” but with a buttery, flaky crust that shatters when you bite into it. Filled with creamy scrambled eggs, savory ham, and melted cheese, they are a satisfying grab-and-go meal that puts your sourdough discard to delicious use.
As seen in the photos, the crust on these pockets is incredibly layered and golden. This isn’t a heavy bread dough; it is a “rough puff” pastry made tender by the acidity in the sourdough discard. The filling stays moist and fluffy inside the sealed pocket, creating a perfect contrast to the crisp exterior. It is comfort food that fits in your hand.
Secrets to the Perfect Sourdough Discard Breakfast Pockets
Why It Works
This recipe works because the sourdough discard acts as a flavor enhancer and tenderizer. It adds a subtle tang that cuts through the richness of the butter and cheese. The visible layers in the crust are achieved by keeping the butter cold and folding the dough, creating steam pockets during baking that lift the pastry. The filling is pre-cooked just enough so it doesn’t weep liquid into the dough, keeping the bottom crisp.
My Story With This Recipe
I developed these breakfast pockets during my time as head chef at The Morning Table, where we needed a way to use our abundant sourdough discard. After countless iterations and taste tests with my kitchen team, we discovered that chilling the filled pockets for 20 minutes before baking made all the difference in achieving those perfect, flaky layers.
What started as a kitchen experiment has become our most requested catering item, and I’ve since taught this recipe in countless cooking workshops. The moment when students achieve those perfect layers still brings me joy every single time.
Sarah Mitchell’s Professional Tips
- Temperature Control: Cube your butter and chill it in the freezer for 15 minutes before incorporating it into the dough. This extra step ensures those coveted flaky layers.
- Filling Technique: Let your scrambled eggs cool completely before filling the pockets. I prefer to scramble them slightly underdone, as they’ll continue cooking inside the pocket.
- Make-Ahead Magic: These pockets freeze beautifully for up to 3 months. Wrap each individually in parchment paper, then foil, and store in a freezer bag.
- Reheating Secret: For the crispiest results when reheating, place frozen pockets directly on a preheated baking sheet at 350°F for 15-20 minutes.
Make a double batch and freeze them for later, or serve them fresh with a side of our Roasted Tomato Salsa. Your family will thank you for this professional-quality breakfast that tastes like it came straight from a bakery.
Storage
Fridge: Store baked pockets in an airtight container for up to 4 days. Reheat in a toaster oven or air fryer for 3-4 minutes to re-crisp the crust. Freezer: Let the pockets cool completely, then wrap individually in plastic wrap and freeze for up to 2 months. Reheat from frozen in the microwave (2 mins) or oven (350°F for 15 mins).
Substitutions
Meat: Cooked breakfast sausage or turkey bacon works perfectly instead of ham. Vegetarian: Omit the meat and add sautéed spinach, peppers, or mushrooms (make sure to drain excess moisture). Cheese: Swiss cheese, Gruyère, or Pepper Jack are great alternatives to Cheddar.
Ingredients
1 1/2 cups
1/2 tsp
1/2 cup (1 stick), cold and cubed
1/2 cup, cold (unfed)
1-2 tbsp (only if needed)
4 large, lightly beaten
1 tbsp
1 tsp (for cooking eggs)
1/2 cup, cooked and diced small
1/2 cup, shredded
1 tbsp, chopped (visible in image)
To taste
1 large (for egg wash)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large bowl, whisk the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs.
Stir in the cold sourdough discard. Mix until a shaggy dough forms. If it's too dry, add cold water 1 teaspoon at a time.
Turn dough onto a floured surface. Roll it into a rough rectangle, fold it in thirds (like a letter), rotate, and repeat twice. Wrap in plastic and chill for 30 minutes.
While dough chills, scramble the 4 eggs with milk in a skillet over medium-low heat. Cook until *just* set (soft curds). Remove from heat immediately. Stir in the cheese, ham, chives, salt, and pepper. Let cool completely.
Roll the chilled dough out into a large rectangle (approx 12x18 inches). Cut into 6 equal rectangles.
Place a spoonful of the cooled egg mixture on one half of each rectangle, leaving a border.
Fold the dough over the filling. Crimp the edges with a fork to seal tight. Cut small slits in the top for steam to escape.
Place pockets on a parchment-lined baking sheet. Brush with beaten egg wash. Bake at 400°F (200°C) for 20-25 minutes until puffed and golden brown as shown in the photo.
Let cool for 5-10 minutes before eating (the filling will be hot!).
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Easy Savory Breakfast Pockets (Sourdough Discard Recipe)
From Sarah Mitchell: As a professional chef and busy mom of three, I understand the morning rush all too well. These breakfast pockets were born in my restauran
Ingredients
Instructions
In a large bowl, whisk the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs.
Stir in the cold sourdough discard. Mix until a shaggy dough forms. If it's too dry, add cold water 1 teaspoon at a time.
Turn dough onto a floured surface. Roll it into a rough rectangle, fold it in thirds (like a letter), rotate, and repeat twice. Wrap in plastic and chill for 30 minutes.
While dough chills, scramble the 4 eggs with milk in a skillet over medium-low heat. Cook until *just* set (soft curds). Remove from heat immediately. Stir in the cheese, ham, chives, salt, and pepper. Let cool completely.
Roll the chilled dough out into a large rectangle (approx 12x18 inches). Cut into 6 equal rectangles.
Place a spoonful of the cooled egg mixture on one half of each rectangle, leaving a border.
Fold the dough over the filling. Crimp the edges with a fork to seal tight. Cut small slits in the top for steam to escape.
Place pockets on a parchment-lined baking sheet. Brush with beaten egg wash. Bake at 400°F (200°C) for 20-25 minutes until puffed and golden brown as shown in the photo.
Let cool for 5-10 minutes before eating (the filling will be hot!).
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Tools You'll Need
- Baking Sheet
- Pastry Brush
- Rolling Pin
- Skillet
- Pastry Cutter or Fork
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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