Breakfast Hot Pockets

Serves 10
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Directions

  1. 1Weigh out the dough ingredients and mix with your hands until you have a clumpy mixture.
  2. 2Weigh out the dough ingredients and mix with your hands until you have a clumpy mixture.
  3. 3Weigh out the dough ingredients and mix with your hands until you have a clumpy mixture.
  4. 4Knead the dough for a few minutes until it looks smooth.
  5. 5Knead the dough for a few minutes until it looks smooth.
  6. 6Knead the dough for a few minutes until it looks smooth.
  7. 7Cut the dough into ten equal pieces and shape them into balls.
  8. 8Cut the dough into ten equal pieces and shape them into balls.
  9. 9Cut the dough into ten equal pieces and shape them into balls.
  10. 10Sauté some onions.
  11. 11Sauté some onions.
  12. 12Sauté some onions.
  13. 13Add lean ground beef along with taco seasoning to the pan.
  14. 14Add lean ground beef along with taco seasoning to the pan.
  15. 15Add lean ground beef along with taco seasoning to the pan.
  16. 16When the beef is almost done, throw in the remaining beef ingredients until the meat mixture looks ready.
  17. 17When the beef is almost done, throw in the remaining beef ingredients until the meat mixture looks ready.
  18. 18When the beef is almost done, throw in the remaining beef ingredients until the meat mixture looks ready.
  19. 19Season the eggs in a bowl, whisk them, and very slowly cook them on low heat using the same pan.
  20. 20Season the eggs in a bowl, whisk them, and very slowly cook them on low heat using the same pan.
  21. 21Season the eggs in a bowl, whisk them, and very slowly cook them on low heat using the same pan.
  22. 22Add cheddar, diced bacon, and chives to the eggs.
  23. 23Add cheddar, diced bacon, and chives to the eggs.
  24. 24Add cheddar, diced bacon, and chives to the eggs.
  25. 25Roll out the dough balls until they are very thin.
  26. 26Roll out the dough balls until they are very thin.
  27. 27Roll out the dough balls until they are very thin.
  28. 28Assemble the hot pockets and pinch the edges together to seal them.
  29. 29Assemble the hot pockets and pinch the edges together to seal them.
  30. 30Assemble the hot pockets and pinch the edges together to seal them.
  31. 31Toast them in a pan until golden brown.
  32. 32Toast them in a pan until golden brown.
  33. 33Toast them in a pan until golden brown.

Ingredients

  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 565 g Lean Ground Beef (96/4)
  • 565 g Lean Ground Beef (96/4)
  • 565 g Lean Ground Beef (96/4)
  • 0.5 Cup Diced White Onions
  • 0.5 Cup Diced White Onions
  • 0.5 Cup Diced White Onions
  • 1 oz Taco Seasoning Packet
  • 1 oz Taco Seasoning Packet
  • 1 oz Taco Seasoning Packet
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Minced Garlic
  • 0.5 Cup Red Enchilada Sauce
  • 0.5 Cup Red Enchilada Sauce
  • 0.5 Cup Red Enchilada Sauce
  • 1 Cup Fat Free Cheddar (Beef)
  • 1 Cup Fat Free Cheddar (Beef)
  • 1 Cup Fat Free Cheddar (Beef)
  • 10 Whole Eggs
  • 10 Whole Eggs
  • 10 Whole Eggs
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Black Pepper
  • 1 Tbsp Black Pepper
  • 1 Tbsp Black Pepper
  • 1 Cup Fat Free Cheddar (Eggs)
  • 1 Cup Fat Free Cheddar (Eggs)
  • 1 Cup Fat Free Cheddar (Eggs)
  • 6 Cooked Center Cut Bacon Slices
  • 6 Cooked Center Cut Bacon Slices
  • 6 Cooked Center Cut Bacon Slices
  • 10 g Fresh Chives
  • 10 g Fresh Chives
  • 10 g Fresh Chives
  • 2.5 Cups Fat Free Mozzarella
  • 2.5 Cups Fat Free Mozzarella
  • 2.5 Cups Fat Free Mozzarella

Equipment

panfreezer bagaluminum foilmicrowaveair fryer

Tips

  • Hot pockets can be frozen for up to 3 months.
  • To reheat, wrap in a wet paper towel, microwave for 3-4 minutes, and toast or air fry for crispiness.
  • Slowly cook eggs on low heat.
  • Knead dough until smooth.
  • Pinch edges of hot pockets together to seal them.