High Protein Breakfast Hot Pockets🍳🥓 Only 328 Calories With 32g Protein!

Ingredients

• 8 slices Turkey Bacon (or beef bacon, cut into 1‑inch pieces)
• 4 Eggs (large, lightly beaten)
• 200 g Plain Flour (all‑purpose, sifted)
• 1 tsp Baking Powder
• 100 g Plain Yogurt (full‑fat or low‑fat, at room temperature)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• ½ tsp Salt (plus extra for eggs to taste)
• 100 g Low‑Fat Cheese (shredded, such as reduced‑fat cheddar)
• 2 tbsp Fresh Chives (finely chopped)
• to taste Black Pepper (freshly ground)

Instructions

1. Cook the Bacon

   Heat the skillet over medium heat, add the bacon pieces and fry until crisp, about 5 minutes. Transfer to a plate lined with paper towel to drain excess fat.

   Time: PT5M

   Temperature: Medium

2. Scramble the Eggs

   Reduce heat to low‑medium, pour the beaten eggs into the same skillet, stirring gently every minute until just set and fluffy, about 5 minutes. Season with salt and pepper, then remove from heat.

   Time: PT5M

   Temperature: Low-Medium

3. Make the Dough

   In a mixing bowl combine plain flour, baking powder, onion powder, garlic powder and salt. Add yogurt and mix with a fork until the mixture resembles coarse crumbs. Turn onto a lightly floured surface and knead briefly (about 30 seconds) until a smooth dough forms.

   Time: PT5M

4. Portion and Flatten

   Divide the dough into eight equal balls. Using your hands, flatten each ball into the thinnest possible circle (about 3‑4 mm) on a lightly floured surface.

   Time: PT5M

5. Add Filling and Seal

   Place a pinch of shredded cheese, a few pieces of crispy bacon, a spoonful of scrambled egg and a sprinkle of chopped chives onto the center of each dough circle. Fold the edges toward the middle and pinch firmly to seal, then flip and press again to ensure a tight seal.

   Time: PT5M

6. Pan‑Fry the Hot Pockets

   Return the skillet to low‑medium heat, add a thin drizzle of oil if the pan is dry, and place the pockets in a single layer. Cover with a lid and cook 5‑6 minutes on each side, until golden brown and crispy.

   Time: PT12M

   Temperature: Low-Medium

7. Cool and Store

   Transfer cooked pockets to a plate and let cool for 2 minutes. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a skillet or microwave before serving.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

32 g

Carbohydrates

20 g

Fat

10 g

Fiber

1 g