High Protein Breakfast Hot Pockets
Serves 8
Directions
- 1Cook up 120g of diced short-cut bacon (or turkey/beef bacon) until crispy.
- 2Set aside the cooked bacon.
- 3Cook 6 eggs and 150g egg whites on low to medium heat, mixing gently every minute, until fluffy.
- 4Season the cooked eggs with salt and pepper.
- 5In a bowl, combine 400g plain flour, 2 tsp baking powder, 420g low-fat yogurt, onion powder, garlic powder, and salt.
- 6Mix the ingredients until crumbly.
- 7Knead the mixture and roll it into a dough ball.
- 8Cut the dough into 8 equal balls.
- 9Flatten each dough ball as thin as possible.
- 10Add 20g of low-fat cheese to each flattened dough ball.
- 11Equally distribute the cooked bacon, scrambled egg, and chives onto the cheese.
- 12Pinch the sides of the dough towards the middle and seal it.
- 13Flip the sealed dough over and flatten it gently.
- 14Cook the filled and sealed dough balls on low-medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
- 15Store the hot pockets in the freezer or fridge, then reheat when ready to eat.
Ingredients
- 120 g Diced Short Cut Bacon
- 6 Eggs
- 150 g Egg Whites
- 400 g Plain All Purpose Flour
- 2 Tsp Baking Powder
- 420 g Low Fat Greek Yoghurt
- Onion Powder
- Garlic Powder
- Salt
- 160 g Low Fat Grated Cheese
- Chives
- Black Pepper
Equipment
PanPlateSpatulaBowlSpoonChopping boardLid
Tips
- If the dough is too sticky, add flour first then slowly add yogurt and mix. Depending on the yogurt brand, some may contain less moisture, so slowly add more flour until you reach a workable consistency and flour your hands.
- Reheat instructions: Microwave = 3 - 5 Minutes (flip half way); Air Fryer = 5 - 10 Minutes 180C / 180F; Oven = 5 - 10 Minutes 200C / 400F.
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