In a large bowl, whisk together the flour, salt, and baking powder.

Cut in the cold butter with a pastry cutter or your fingertips until the mixture is crumbly with some pea-size bits of butter still visible.

Stir in the sourdough discard and Greek yogurt. Add cold water 1 tablespoon at a time just until the dough comes together. It should be soft but not sticky.

Turn the dough onto a lightly floured surface, gently bring it together, pat it into a disc, wrap it, and chill for 20 to 30 minutes.

Melt 1 tablespoon butter in a skillet over medium-low heat.

Whisk the 6 eggs with salt and pepper, then pour them into the skillet and cook gently, stirring often, just until softly set.

Remove the eggs from the heat and let them cool for a few minutes.

Stir in the shredded cheddar, diced ham, and chopped chives. The filling should be thick and not watery.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Roll the chilled dough on a lightly floured surface to about 1/8-inch thick. Cut into 8 rectangles, rerolling scraps as needed.

Spoon the filling onto one half of each rectangle, leaving a small border around the edges.

Fold the dough over the filling and press the edges together with a fork to seal.

Transfer the pockets to the prepared baking sheet and cut a small slit on top of each one for steam to escape.

Brush the tops with beaten egg and sprinkle with dried parsley or everything seasoning if using.

Bake for 20 to 25 minutes, until the pockets are puffed and deeply golden brown.

Let the breakfast pockets rest for 5 to 10 minutes before serving.