Prepare the Dough: In a mixing bowl, combine sourdough discard, all-purpose flour, and salt. Stir until a cohesive dough forms. Knead for 3-5 minutes on a floured surface until smooth.

Rest the Dough: Cover the dough with a towel or plastic wrap and let it rest for 10-15 minutes.

Make the Filling: In a skillet, scramble eggs over medium heat. Add cheddar cheese and optional meat, cook until set.

Form the Pockets: Divide dough into 4-6 portions, roll each into a 6-inch circle, add filling, and seal.

Bake: Preheat oven to 350°F (175°C), arrange pockets on a lined baking sheet, brush tops, and bake for 20-25 minutes.

Cool and Serve: Let pockets cool for 5 minutes on a wire rack before serving.