High Protein Breakfast Hot Pockets

Serves 8
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Directions

  1. 1Cook the diced short cut bacon (or turkey bacon/beef bacon) in a pan until nice and crispy.
  2. 2Set aside the cooked bacon.
  3. 3Cook the eggs and egg whites on low to medium heat, mixing gently every minute until fluffy.
  4. 4Season the cooked eggs with salt and pepper.
  5. 5Combine plain flour, baking powder, low-fat yogurt, onion powder, garlic powder, and salt in a bowl.
  6. 6Mix the ingredients until you have a crumbly texture.
  7. 7Flour your hands, then knead and roll the mixture into a dough ball.
  8. 8Cut the dough into 8 equal balls.
  9. 9Flatten each dough ball as thin as possible.
  10. 10Add low-fat cheese, bacon, egg, and chives to the center of each flattened dough ball.
  11. 11Pinch the sides of the dough towards the middle and seal it.
  12. 12Flip the sealed dough over and press down gently to flatten it again.
  13. 13Cook the filled and sealed hot pockets on low to medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
  14. 14Store the hot pockets in the freezer or fridge and reheat them when ready to eat.

Ingredients

  • 120 g Diced Short Cut Bacon
  • 6 Eggs
  • 150 g Egg Whites
  • 400 g Plain Flour
  • 2 Tsp Baking Powder
  • 420 g Low Fat Yogurt
  • Onion Powder
  • Garlic Powder
  • Salt
  • Pepper
  • 20 g Low Fat Cheese
  • Chives

Equipment

Frying panSpatulaBowlLid

Tips

  • Cooking eggs on low to medium heat, mixing gently, will make them super fluffy.
  • These hot pockets are perfect for meal prep and can be stored in the freezer or fridge, then reheated when ready to eat.