High Protein Breakfast Hot Pockets

12 mins
Serves 8
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Directions

  1. 1Cook diced short cut bacon until crispy and set aside.
  2. 2Cook diced short cut bacon until crispy and set aside.
  3. 3Cook diced short cut bacon until crispy and set aside.
  4. 4Cook eggs on low to medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
  5. 5Cook eggs on low to medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
  6. 6Cook eggs on low to medium heat, mixing gently every minute until fluffy. Season with salt and pepper.
  7. 7In a bowl, mix together flour, baking powder, yoghurt, onion powder, garlic powder, and salt until crumbly.
  8. 8In a bowl, mix together flour, baking powder, yoghurt, onion powder, garlic powder, and salt until crumbly.
  9. 9In a bowl, mix together flour, baking powder, yoghurt, onion powder, garlic powder, and salt until crumbly.
  10. 10Knead the mixture and form it into a dough ball. Cut into 8 equal balls and flatten each ball as thin as possible.
  11. 11Knead the mixture and form it into a dough ball. Cut into 8 equal balls and flatten each ball as thin as possible.
  12. 12Knead the mixture and form it into a dough ball. Cut into 8 equal balls and flatten each ball as thin as possible.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Cook on low to medium heat for 5-6 minutes on each side with a lid on top, until golden brown and crispy.
  17. 17Cook on low to medium heat for 5-6 minutes on each side with a lid on top, until golden brown and crispy.
  18. 18Cook on low to medium heat for 5-6 minutes on each side with a lid on top, until golden brown and crispy.
  19. 19Store in the freezer or fridge and reheat when ready to eat.
  20. 20Store in the freezer or fridge and reheat when ready to eat.
  21. 21Store in the freezer or fridge and reheat when ready to eat.

Ingredients

  • 120 g diced short cut bacon
  • 120 g diced short cut bacon
  • 120 g diced short cut bacon
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 150 g egg whites
  • 150 g egg whites
  • 150 g egg whites
  • 400 g plain flour
  • 400 g plain flour
  • 400 g plain flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 420 g low fat yoghurt
  • 420 g low fat yoghurt
  • 420 g low fat yoghurt
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 20 g low fat cheese
  • 20 g low fat cheese
  • 20 g low fat cheese
  • 2 tsp chives
  • 2 tsp chives
  • 2 tsp chives

Equipment

frying panbowlspatulaknife