Breakfast Hot Pockets
Serves 10
Directions
- 1Weigh out the dough ingredients and mix with your hands until you have a clumpy mixture.
- 2Knead the dough for a few minutes until it looks smooth.
- 3Cut the dough into ten equal pieces and shape them into balls.
- 4Sauté some onions.
- 5Add lean ground beef along with taco seasoning to the pan.
- 6When the beef is almost done, throw in the remaining beef ingredients until the meat mixture looks ready.
- 7Season the eggs in a bowl, whisk them, and very slowly cook them on low heat using the same pan.
- 8Add cheddar, diced bacon, and chives to the eggs.
- 9Roll out the dough balls until they are very thin.
- 10Assemble the hot pockets and pinch the edges together to seal them.
- 11Toast them in a pan until golden brown.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 565 g Lean Ground Beef (96/4)
- 0.5 Cup Diced White Onions
- 1 oz Taco Seasoning Packet
- 1 Tbsp Minced Garlic
- 0.5 Cup Red Enchilada Sauce
- 1 Cup Fat Free Cheddar (Beef)
- 10 Whole Eggs
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 1 Cup Fat Free Cheddar (Eggs)
- 6 Cooked Center Cut Bacon Slices
- 10 g Fresh Chives
- 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.
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