Breakfast Hot Pockets
Directions
- 1To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
- 2Mix the ingredients with your hands until you have a clumpy mixture.
- 3Knead the dough for a few minutes until it looks smooth.
- 4Cut the dough into 10 equal pieces.
- 5Shape each piece of dough into a ball.
- 6Sauté diced white onions in a pan.
- 7Add lean ground beef and taco seasoning to the pan.
- 8When the beef is almost done, add minced garlic, red enchilada sauce, and fat-free cheddar.
- 9Cook until the meat mixture looks consistent.
- 10Crack 10 whole eggs into a bowl.
- 11Season the eggs with garlic salt and black pepper.
- 12Whisk the eggs until well combined.
- 13Pour the egg mixture into the same pan used for the beef and cook slowly on low heat.
- 14Add fat-free cheddar, diced cooked bacon, and fresh chives to the cooked eggs.
- 15Roll out the dough balls until they are very thin.
- 16Assemble the hot pockets by placing a layer of meat, followed by a layer of eggs, and then some fat-free mozzarella on each thin dough circle.
- 17Pinch the edges of the dough together to seal the hot pockets.
- 18Toast the hot pockets in a pan until golden brown on both sides.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 20 oz Lean Ground Beef (96/4)
- 0.5 Cup Diced White Onions
- 1 oz Taco Seasoning Packet
- 1 Tbsp Minced Garlic
- 0.5 Cup Red Enchilada Sauce
- 1 Cup Fat Free Cheddar (Beef)
- 10 Whole Eggs
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 1 Cup Fat Free Cheddar (Eggs)
- 6 Cooked Center Cut Bacon Slices
- 10 g Fresh Chives
- 2.5 Cups Fat Free Mozzarella
Equipment
bowlknifepanrolling pin
Tips
- To make the best eggs, season them in a bowl, whisk them, and very slowly cook them on low heat using the same pan.
- These hot pockets can be reheated from frozen in just 5 minutes.