High Protein Breakfast Hot Pockets
Serves 8
Directions
- 1Cook the diced short cut bacon (or turkey bacon/beef bacon) in a pan until nice and crispy.
- 2Set aside the cooked bacon.
- 3Cook the eggs and egg whites on low to medium heat, mixing gently every minute until fluffy.
- 4Season the cooked eggs with salt and pepper.
- 5Combine plain flour, baking powder, low-fat yogurt, onion powder, garlic powder, and salt in a bowl.
- 6Mix the ingredients until you have a crumbly texture.
- 7Flour your hands, then knead and roll the mixture into a dough ball.
- 8Cut the dough into 8 equal balls.
- 9Flatten each dough ball as thin as possible.
- 10Add low-fat cheese, bacon, egg, and chives to the center of each flattened dough ball.
- 11Pinch the sides of the dough towards the middle and seal it.
- 12Flip the sealed dough over and press down gently to flatten it again.
- 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.
- 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.
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