High Protein Breakfast Hot Pockets

53 mins
Serves 8
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Directions

  1. 1Cook 120g of diced short cut bacon until crispy and set aside.
  2. 2Cook 120g of diced short cut bacon until crispy and set aside.
  3. 3Cook 120g of diced short cut bacon until crispy and set aside.
  4. 4In a pan, cook 6 eggs and 150g of egg whites on low-medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
  5. 5In a pan, cook 6 eggs and 150g of egg whites on low-medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
  6. 6In a pan, cook 6 eggs and 150g of egg whites on low-medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
  7. 7In a bowl, mix 400g of plain flour, 420g of low fat Greek yoghurt, 2 tsp of baking powder, garlic powder, onion powder, and salt until crumbly.
  8. 8In a bowl, mix 400g of plain flour, 420g of low fat Greek yoghurt, 2 tsp of baking powder, garlic powder, onion powder, and salt until crumbly.
  9. 9In a bowl, mix 400g of plain flour, 420g of low fat Greek yoghurt, 2 tsp of baking powder, garlic powder, onion powder, and salt until crumbly.
  10. 10Knead the mixture into a dough ball, cut it into 8 equal balls, and flatten each ball as thinly as possible.
  11. 11Knead the mixture into a dough ball, cut it into 8 equal balls, and flatten each ball as thinly as possible.
  12. 12Knead the mixture into a dough ball, cut it into 8 equal balls, and flatten each ball as thinly as possible.
  13. 13Add 20g of low fat cheese, bacon, egg, and chives to each flattened dough ball.
  14. 14Add 20g of low fat cheese, bacon, egg, and chives to each flattened dough ball.
  15. 15Add 20g of low fat cheese, bacon, egg, and chives to each flattened dough ball.
  16. 16Pinch the sides of the dough towards the middle to seal. Flip and gently flatten.
  17. 17Pinch the sides of the dough towards the middle to seal. Flip and gently flatten.
  18. 18Pinch the sides of the dough towards the middle to seal. Flip and gently flatten.
  19. 19Cook the filled dough balls on low-medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
  20. 20Cook the filled dough balls on low-medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
  21. 21Cook the filled dough balls on low-medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
  22. 22Store the hot pockets in the freezer or fridge and reheat when ready to eat.
  23. 23Store the hot pockets in the freezer or fridge and reheat when ready to eat.
  24. 24Store the hot pockets in the freezer or fridge and reheat when ready to eat.

Ingredients

  • 120 g diced short cut bacon
  • 120 g diced short cut bacon
  • 120 g diced short cut bacon
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 150 g egg whites
  • 150 g egg whites
  • 150 g egg whites
  • 400 g plain all purpose flour
  • 400 g plain all purpose flour
  • 400 g plain all purpose flour
  • 420 g low fat greek yoghurt
  • 420 g low fat greek yoghurt
  • 420 g low fat greek yoghurt
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 onion powder
  • 0 onion powder
  • 0 onion powder
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 160 g low fat grated cheese
  • 160 g low fat grated cheese
  • 160 g low fat grated cheese
  • 0 chives
  • 0 chives
  • 0 chives

Equipment

frying panpaper towelsbowlmeasuring spoons