High Protein Breakfast Hot Pockets
Directions
- 1Cook diced short cut bacon until crispy and set aside.
- 2Cook eggs on low to medium heat, mixing gently every minute until fluffy.
- 3Season cooked eggs with salt and pepper.
- 4In a bowl, mix together flour, baking powder, yoghurt, onion powder, garlic powder and salt until crumbly.
- 5Knead the mixture and form it into a dough ball.
- 6Cut the dough into 8 equal balls.
- 7Flatten each ball as thinly as possible.
- 8Add low fat cheese, bacon, egg and chives on each flattened dough ball.
- 9Pinch the sides towards the middle and seal.
- 10Flip and gently press down on each dough ball.
- 11Cook on low to medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
- 12Store in the freezer or fridge and reheat 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 yoghurt
- 0 g onion powder
- 0 g garlic powder
- 0 g salt
- 20 g low fat cheese
- 0 g chives
Equipment
frying panpaper towelbowlmeasuring spoonsmeasuring cups
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