High Protein Breakfast Hot Pockets
Serves 8
Directions
- 1Cook the diced short cut bacon (or turkey bacon/beef bacon) in a pan until crispy.
- 2Set the cooked bacon aside.
- 3Cook the eggs and egg whites on low to medium heat, mixing gently every minute until perfectly fluffy.
- 4Season the cooked eggs with salt and pepper.
- 5Combine plain flour, baking powder, low-fat yogurt, onion powder, garlic powder, and salt in a bowl.
- 6Mix the ingredients until you have a crumbly texture.
- 7Flour your hands, then knead and roll the mixture into a dough ball.
- 8Cut the dough into 8 equal balls.
- 9Flatten each dough ball as thin as possible.
- 10Add low-fat cheese, bacon, egg, and chives to the center of each flattened dough ball.
- 11Pinch the sides of the dough towards the middle and seal it.
- 12Flip the sealed dough over and press down on it gently to flatten again.
- 13Cook the filled and sealed hot pockets on low-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
panbowllid
Tips
- If the dough is too sticky, add flour first, then slowly add yogurt and mix. Depending on the yogurt brand, some contain more or less moisture, causing it to be stickier. If this happens, slowly add more flour until you reach a consistency you can work with, and make sure to add some flour to your hands as well.
- Store them in the freezer or fridge, then reheat them when they're 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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