Preheat your oven to 350°F (175°C).

Combine the sourdough discard, all-purpose flour, salt, baking powder, and butter in a large mixing bowl.

Roll the dough on a lightly floured surface to about ¼-inch thickness and cut into 4-inch squares.

Scramble the eggs for about 2-3 minutes in a non-stick skillet over medium heat.

Layer scrambled eggs, cheddar cheese, and optional bacon or sausage on each dough square.

Fold and seal the pockets by pressing the edges firmly.

Bake in the preheated oven for 20-25 minutes until golden-brown.

Cool on the baking sheet for a few minutes before serving.