High Protein Breakfast Hot Pockets
Directions
- 1Cook 120g of diced short cut bacon until crispy.
- 2Set aside the bacon on a paper towel.
- 3Whisk together 6 eggs and 150g egg whites in a bowl.
- 4In a frying pan cook the egg mixture on low - medium heat, mixing gently until cooked.
- 5Season with salt and pepper.
- 6In a bowl mix together 400g plain flour, 2 tsp baking powder, 420g low fat yoghurt, onion powder, garlic powder, and salt until crumbly.
- 7Knead the mixture until you form a dough ball.
- 8Cut the dough into 8 equal balls.
- 9Flatten each dough ball.
- 10Add 20g of low fat cheese to each dough ball.
- 11Distribute the bacon, egg, and chives equally over the cheese.
- 12Pinch the sides of each dough ball towards the middle and seal.
- 13Flip and gently flatten the dough balls.
- 14Cook on low-medium heat for 5-6 minutes on each side.
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 panBaking sheetMixing bowlKnife
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