High Protein Breakfast Hot Pockets

Name: High Protein Breakfast Hot Pockets
Total time: 123 min
Yield: 8 servings
Cuisine: American
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

2h 3m

Serves 8

youtube.com

High Protein Breakfast Hot Pockets

youtube.com

2h 3m

Serves 8

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

High Protein Breakfast Hot Pockets

High Protein Breakfast Hot Pockets

Directions

Ingredients

Equipment

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