High Protein Breakfast Hot Pockets

Name: High Protein Breakfast Hot Pockets
Total time: 5 min
Cuisine: American
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

Serves 1

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High Protein Breakfast Hot Pockets

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Serves 1

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

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High Protein Breakfast Hot Pockets

High Protein Breakfast Hot Pockets

Directions

Ingredients

Equipment

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