Serves 8
Directions
- 1Cook diced short cut bacon (or turkey bacon/beef bacon) until crispy.
- 2Set the cooked bacon aside.
- 3Cook 6 eggs and 150g egg whites on low to medium heat, mixing gently every minute until perfectly fluffy.
- 4Season the cooked eggs with salt and pepper.
- 5For the dough, combine 400g plain flour, 2 tsp baking powder, 420g low-fat yogurt, onion powder, garlic powder, and salt.
- 6Mix until you have a crumbly texture.
- 7Flour your hands, knead the mixture, and form it into a dough ball.
- 8Cut the dough into 8 equal balls.
- 9Flatten each dough ball as thin as possible.
- 10Add 20g low-fat cheese, bacon, egg, and chives to each flattened dough ball.
- 11Pinch the sides of the dough towards the middle and seal them.
- 12Flip the sealed dough over and gently press down on it again.
- 13Cook the filled and sealed hot pockets on low-to-medium heat for 5-6 minutes on each side with a lid on top until golden brown and crispy.
Ingredients
- 120 g Diced Short Cut Bacon
- 6 Eggs
- 150 g Egg Whites
- 400 g Plain All Purpose Flour
- 420 g Low Fat Greek Yoghurt
- 2 Tsp Baking Powder
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
- 160 g Low Fat Grated Cheese
- Chives
Equipment
panpaper towelbowlspatulaknife
Tips
- If the dough is too sticky, add flour first then slowly add the yogurt and mix. Depending on the yogurt brand, some contain less or more moisture, making it stickier. If this happens, slowly add more flour until you reach a workable consistency, and make sure to add some flour to your hands as well.
- Store them in the freezer or fridge, then reheat when ready to eat. Reheat instructions: Microwave = 3 - 5 Minutes (flip halfway) Air Fryer = 5 - 10 Minutes 180C / 180F Oven = 5 - 10 Minutes 200C / 400F
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