Sourdough Discard Breakfast Pockets – Easy Make‑Ahead Breakfast

If you’re looking for a cozy, make‑ahead breakfast that puts your sourdough discard to good use, these Sourdough Discard Breakfast Pockets are exactly what you need. Crisp on the outside, soft and savory on the inside, they’re perfect for busy mornings, weekend brunches, or stocking your freezer. This recipe turns simple ingredients into a satisfying breakfast you’ll actually look forward to.

Why You’ll Love This Recipe

• A delicious way to use sourdough discard instead of wasting it
• Portable and mess‑free, perfect for breakfast on the go
• Easy to prep ahead and freezer‑friendly
• Customizable fillings to suit your taste or what you have on hand
• Comforting, bakery‑style flavor with minimal effort

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 4 large eggs
• 2 tablespoons milk
• 1 cup shredded cheese of choice
• 1 cup finely chopped vegetables such as spinach, onions, or bell peppers (optional)

Step‑by‑Step Instructions

1. In a large bowl, whisk together the sourdough discard, flour, baking powder, and salt until a soft dough forms.
2. Cut cold butter into the dough until it resembles coarse crumbs. This helps create flaky layers when baked.
3. Lightly knead the dough just until it comes together, then roll it out on a floured surface.
4. Cut the dough into equal rectangles or circles, depending on your preferred pocket shape.
5. In a separate bowl, whisk the eggs with milk and gently cook them in a skillet until just set.
6. Spoon the egg mixture onto half of each dough piece, then top with shredded cheese and optional vegetables.
7. Fold the dough over the filling, seal the edges, and place on a lined baking sheet.
8. Bake until golden brown and cooked through, letting them cool slightly before serving.

Tips & Variations

• Brush the tops with melted butter before baking for a golden, bakery-style finish.
• If your sourdough discard is very thin, add 1–2 tablespoons of extra flour to create a workable dough.
• Swap cheeses to match your preference, such as cheddar, mozzarella, or a mild white cheese.
• Add sautéed mushrooms or caramelized onions for a deeper, savory flavor.
• Serve these pockets as a light lunch by pairing them with a simple green salad.

Storage & Freezer Instructions

• Store cooled breakfast pockets in an airtight container in the refrigerator for up to 3 days.
• To freeze, place baked pockets on a tray and freeze until solid.
• Transfer frozen pockets to a freezer-safe bag or container and store for up to 2 months.
• Reheat from frozen in the oven or air fryer until warmed through for best texture.

Serving & Pairing Ideas

• Serve warm with fresh fruit for a balanced breakfast.
• Pair with coffee or tea for a cozy morning meal.
• Add a yogurt bowl or light green salad for a brunch spread.
• Serve with a spoonful of labneh or a mild sauce on the side for extra flavor.

Frequently Asked Questions

Can I make sourdough discard breakfast pockets without baking powder?

Baking powder helps give the dough a lighter texture, but if you prefer, you can omit it and expect a slightly denser pocket. The sourdough discard still provides flavor, though the rise will be more subtle.

What type of sourdough discard works best for this recipe?

Both fed and unfed sourdough discard work well here. The key is consistency rather than activity, so as long as your discard is fresh and not overly sour, it will blend smoothly into the dough.

Can I prepare these breakfast pockets the night before?

Yes, you can assemble the pockets, cover them tightly, and refrigerate overnight. Bake them fresh in the morning for the best texture and flavor, which makes them ideal for planned breakfasts.

How do I prevent the filling from leaking out?

Be sure not to overfill the pockets and press the edges firmly to seal. Using a fork to crimp the edges can help keep everything neatly inside while baking.

Ready to Make It?

These sourdough discard breakfast pockets are a simple, comforting way to start the day while making the most of your sourdough routine. Whether you bake them for a slow weekend morning or stash them in the freezer for busy days, they’re sure to become a repeat favorite. Save this recipe now so it’s always on hand when breakfast needs to be easy and satisfying.

You Might Also Like

• Sourdough Discard Crackers – A crunchy, savory snack that’s perfect for using up extra discard.
• Sourdough Discard Garlic Knots – Soft, buttery knots with classic garlic flavor, ideal for sharing.
• Eggs Florentine Baked Style – A comforting baked egg dish with spinach and creamy texture.
• Milk Toast – A nostalgic, simple breakfast that’s warm and satisfying.

Print