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.