High Protein Breakfast Hot Pockets
Flaky yoghurt-based dough pockets loaded with scrambled eggs, crispy bacon, and melty cheese — a high-protein breakfast you can meal-prep and reheat in minutes.
Equipment
Ingredients
Dough
plain all purpose flour
400 g
low fat Greek yoghurt
420 g
baking powder
2 tsp
Filling
diced short cut bacon (diced)
120 g
eggs (whisked)
6 piece
egg whites (whisked)
150 g
low fat grated cheese (grated)
160 g
chives (chopped)
10 g
garlic powder
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Cook the bacon
Dice and cook the bacon until crispy.
Scramble the eggs
Whisk eggs and egg whites, then scramble until just set.
Make the dough
Combine flour, baking powder, and yoghurt to form a soft dough.
Portion the dough
Divide dough into 8 equal portions and roll each into a circle.
Assemble the hot pockets
Fill each dough circle with bacon, eggs, cheese, and chives. Season and seal.
Bake the hot pockets
Bake until golden and heated through.
Original recipe
Storage
Cool completely before freezing. Reheat from frozen in air fryer or oven for best texture.
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