High Protein Breakfast Hot Pockets
Directions
- 1Cook 120g of diced short cut bacon until crispy and set aside.
- 2In a pan, cook 6 eggs and 150g of egg whites on low-medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
- 3In a bowl, mix 400g of plain flour, 420g of low fat Greek yoghurt, 2 tsp of baking powder, garlic powder, onion powder, and salt until crumbly.
- 4Knead the mixture and form it into a dough ball. Cut the dough into 8 equal balls.
- 5Flatten each dough ball, add 20g of low fat cheese, bacon, egg, and chives.
- 6Pinch the sides of the dough towards the middle to seal it, flip it over, and gently press down.
- 7Cook on low-medium heat for 5-6 minutes on each side with a lid on top, until golden brown and crispy.
- 8Store them 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 all purpose flour
- 420 g low fat greek yoghurt
- 2 tsp baking powder
- 0 garlic powder
- 0 onion powder
- 0 salt
- 0 black pepper
- 160 g low fat grated cheese
- 0 chives
Equipment
frying panpaper towelbowlspoon
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