High Protein Breakfast Hot Pockets
Serves 8
Directions
- 1Cook the diced short-cut bacon until nice and crispy.
- 2Set the cooked bacon aside on a plate.
- 3Cook the eggs and egg whites on low-medium heat, mixing gently every minute.
- 4Season the cooked eggs with salt and pepper.
- 5In a bowl, combine plain flour, baking powder, low-fat yogurt, onion powder, garlic powder, and salt.
- 6Mix the ingredients until you have a crumbly texture.
- 7Flour your hands, knead the dough, and form it 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.
- 11Use your fingers to pinch the sides towards the middle and seal the hot pocket.
- 12Flip the sealed hot pocket over and press down on it gently.
- 13Cook the filled and sealed hot pockets on low-medium heat for 5-6 minutes on each side with a lid on top.
- 14Cook until golden brown and crispy.
- 15Store the hot pockets in the freezer or fridge, and reheat them when ready to eat.
Ingredients
- 120 g Diced Short Cut Bacon
- 6 Eggs
- 150 g Egg Whites
- null Salt
- null Pepper
- 400 g Plain Flour
- 2 Tsp Baking Powder
- 420 g Low Fat Yoghurt
- null Onion Powder
- null Garlic Powder
- 20 g Low Fat Cheese
- null Chives
Equipment
panplatebowl
Tips
- Store them in the freezer or fridge then reheat them when they are ready to eat.
- When cooking the eggs, cook on low to medium heat, mixing gently every minute to make them perfectly cooked and super fluffy
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