In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.

Add the cold butter and work it into the flour until the mixture resembles coarse crumbs.

Stir in the sourdough discard until a soft dough forms. Add cold water gradually if needed.

Gently knead until combined. Cover and refrigerate for 15–20 minutes.

Prepare the Breakfast Filling

Heat one teaspoon of butter in a nonstick skillet over medium heat.

Add the diced bell peppers and cook until softened.

Whisk the four eggs in a separate bowl and pour them into the skillet.

Stir gently until the eggs are just set.

Remove from the heat and combine with the cooked breakfast sausage.

Season with salt and black pepper. Allow the filling to cool slightly.

Assemble the Breakfast Pockets

Preheat the oven to 375°F (190°C).

Divide the chilled dough into six equal portions.

Roll each portion into a circle approximately 5–6 inches wide.

Place a spoonful of scrambled eggs and sausage onto one side of each circle.

Add shredded cheddar cheese and chopped green onions.

Fold the dough over the filling to create a half-moon shape.

Press the edges firmly with a fork to seal.

Bake the Breakfast Pockets

Arrange the pockets on a baking sheet lined with parchment paper.

Whisk together the remaining egg and water to prepare the egg wash.

Brush each pocket evenly with egg wash.

Cut a small steam vent into the top of each pocket.

Bake for approximately 20–25 minutes, or until golden brown and thoroughly cooked.

Allow to cool for five minutes before serving.