In a mixing bowl, combine your sourdough discard, all-purpose flour, and a pinch of salt. Stir until a soft dough forms, then allow it to rest for 15 minutes.

Meanwhile, preheat your oven to 350°F (175°C) while you prepare the filling.

In a skillet over medium heat, scramble the eggs until just set, about 3-4 minutes, then transfer to a bowl.

Stir in the shredded cheddar cheese and, if using, crispy bacon or cooked sausage. Mix well to combine.

On a lightly floured surface, roll out the rested dough to about ¼ inch thick. Cut the dough into squares, roughly 4x4 inches each.

Place a generous spoonful of the filling in the center of each square, then fold the dough over and press to seal the edges tightly.

Arrange the filled pockets on a baking sheet lined with parchment paper, and bake for 20 minutes or until golden brown.

Remove from the oven and let them cool for a few minutes before serving warm.