High Protein Breakfast Hot Pockets
Directions
- 1Cook diced short cut bacon until crispy and set aside.
- 2Cook eggs on low to medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
- 3In a bowl, mix together flour, baking powder, yoghurt, onion powder, garlic powder, and salt until crumbly.
- 4Knead the mixture and form it into a dough ball. Cut into 8 equal balls and flatten each ball as thin as possible.
- 5Add low fat cheese, bacon, egg and chives to each flattened dough ball. Pinch the sides towards the middle and seal it. Flip it over and press down.
- 6Cook on low to medium heat for 5-6 minutes on each side with a lid on top, until golden brown and crispy.
- 7Store 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 flour
- 2 tsp baking powder
- 420 g low fat yoghurt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- 20 g low fat cheese
- 2 tsp chives
Equipment
frying panbowlspatulaknife
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