Breakfast Pockets
I still remember the first time I folded warm, cheesy egg pockets out of sourdough discard — the kitchen smelled like bacon and butter, and everyone wanted a second. These Breakfast Pockets are a fast, satisfying way to use up discard while turning breakfast into a handheld meal. They work for busy weekday mornings, casual brunches, or packing for a picnic, and they’re forgiving enough for home bakers of any level. If you like make-ahead breakfast ideas, try this alongside a baked breakfast casserole for a crowd-pleasing spread.
Why you’ll love this dish
These pockets combine pantry-friendly sourdough discard with eggs, bacon, and melty cheese for a breakfast that’s both hearty and portable. They take about 30–40 minutes from start to finish and use ingredients you probably already have. Make a batch on Sunday and reheat through the week — they freeze beautifully and travel well.
“Crunchy edge, silky eggs, and that tang from sourdough — this is my go-to breakfast when I need something quick but not boring.” — a happy tester
Eating on the go? They’re more substantial than toast but less fussy than a full skillet breakfast, and they’re a little more interesting than store-bought breakfast rolls, so they keep mornings exciting and efficient. Breakfast rolls are a nice comparison if you want a softer, breadier option.
How this recipe comes together
Start by crisping bacon in a skillet, then scramble the eggs in the same pan to pick up flavor. Mix in cheese at the end so it melts but doesn’t overcook. Roll your sourdough discard into a thin sheet, cut rounds, and fill each with a spoonful of egg-and-bacon filling. Fold, crimp the edges, brush with melted butter, and bake until golden. The process is straightforward and repeats easily if you want to double the batch.
What you’ll need
- Sourdough discard (about 1–1½ cups) — makes the dough slightly tangy and tender; room temperature is easiest to roll.
- All-purpose flour (for dusting and adjusting dough)
- Eggs (4–6, depending on pocket count and size)
- Bacon (4–6 slices), diced and cooked until crispy
- Cheese (1–1½ cups grated; cheddar, Monterey Jack, or your favorite melting cheese)
- Butter (melted, for brushing tops)
- Salt and black pepper to taste
Notes and substitutions: Use turkey bacon or diced ham instead of pork bacon. For a higher-protein dough alternative, try adapting a protein biscuit dough like those in this protein breakfast biscuits recipe. If you prefer vegetarian, swap the bacon for sautéed mushrooms or smoked paprika-roasted chickpeas.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Dice the bacon and cook it in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel–lined plate to drain.
- Lower the heat slightly and add beaten eggs to the same skillet. Season with salt and pepper and scramble gently until almost set.
- Stir the bacon back into the eggs and add the grated cheese. Mix until the cheese softens but not fully melted; remove from heat.
- Lightly flour your work surface and roll the sourdough discard into a thin sheet about 1/8–1/4 inch thick. Use a round cookie cutter or a glass to cut rounds (about 4–5 inches).
- Place a spoonful of the egg-and-bacon mixture on half of each round, leaving a 1/4-inch border.
- Fold the dough over, press to seal, and crimp the edges with a fork to prevent leaking. Trim any excess if needed.
- Arrange the pockets on the prepared baking sheet, brush tops with melted butter, and bake for 15–20 minutes, until the tops are golden brown.
- Let cool 3–5 minutes before serving so the filling sets slightly.
How to serve Breakfast Pockets
Serve these warm straight from the oven with a crisp side salad or fruit for a lighter brunch. For a classic diner feel, add baked beans or home fries. They travel well — wrap in parchment for lunchboxes or picnics. To create a brunch board, stack a few pockets with sliced avocado, pickled onions, and a small bowl of hot sauce. If you want individual portions of eggs on the side, pair with fluffy breakfast egg muffins for guests who prefer plain eggs.
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: From refrigerated, reheat at 350°F (175°C) for 8–10 minutes, or microwave for 45–60 seconds (cover with a paper towel to reduce sogginess). From frozen, reheat at 350°F for 15–20 minutes until heated through.
Food safety: Keep cooked eggs and bacon refrigerated within two hours and reheat to at least 165°F (74°C) when serving leftovers.
Pro chef tips
- Use the same skillet for eggs after cooking bacon — the rendered fat adds flavor. If you prefer less fat, drain most but leave a little for flavor.
- Don’t overfill the pockets; a spoonful ensures clean seals and prevents leaking.
- Chill the cut rounds briefly before filling if the dough feels sticky — it’s easier to handle.
- Brush butter on top for color and flavor; an egg wash will give a shinier finish but isn’t necessary.
- Make smaller pockets with mini cutters for party finger foods.
Creative twists
- Veg-forward: Replace bacon with caramelized onions and mushrooms; add thyme and goat cheese.
- Southwest: Mix in diced green chiles, pepper jack cheese, and a pinch of cumin. Top with cilantro and a squeeze of lime after baking.
- Breakfast sandwich style: Add a thin slice of potato or hash brown inside for extra heartiness.
- Make them grain-free by using a protein biscuit-style dough — try a protein biscuit variation if you want a denser, gluten-free-friendly option.
Common questions
Q: Can I use active sourdough starter instead of discard?
A: Active starter (fed) is much stickier and more active; it can work but will behave differently. Discard is ideal because it’s drier and less likely to over-ferment the dough during handling.
Q: How many pockets does this recipe make?
A: It depends on the cutter size. Using a 4–5 inch cutter you’ll typically get 6–8 pockets from about 1–1½ cups of discard plus flour adjustments.
Q: Can I assemble these ahead and bake later?
A: Yes. Assemble and freeze the unbaked pockets on a tray, then transfer to a bag. Bake from frozen, adding about 8–10 minutes to the bake time.
Q: What cheese melts best?
A: Cheddar, Monterey Jack, Gruyère, or a good melting Swiss work well. If you prefer creamier pockets, mix in a little cream cheese.
Q: Are these safe for kids?
A: Absolutely — just keep an eye on spice levels and cut into smaller sizes for little hands. Ensure bacon is cooked well and temperature safe for eggs.
Enjoy making these sourdough discard Breakfast Pockets — they’re an efficient, flavorful way to start the day and a smart use of discard that turns into something everyone will request again.
Breakfast Pockets
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Dice the bacon and cook it in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel–lined plate to drain.
- Lower the heat slightly and add beaten eggs to the same skillet. Season with salt and pepper and scramble gently until almost set.
- Stir the bacon back into the eggs and add the grated cheese. Mix until the cheese softens but is not fully melted; remove from heat.
- Lightly flour your work surface and roll the sourdough discard into a thin sheet about 1/8–1/4 inch thick. Use a round cookie cutter or a glass to cut rounds (about 4–5 inches).
- Place a spoonful of the egg-and-bacon mixture on half of each round, leaving a 1/4-inch border.
- Fold the dough over, press to seal, and crimp the edges with a fork to prevent leaking. Trim any excess if needed.
- Arrange the pockets on the prepared baking sheet, brush tops with melted butter, and bake for 15–20 minutes, until the tops are golden brown.
- Let cool 3–5 minutes before serving so the filling sets slightly.
