High Protein Breakfast Hot Pockets (Printable Version)
Fluffy whole wheat pockets filled with scrambled eggs, turkey, and cheese for a protein-rich portable breakfast.
# What You Need:
→ Dough
01 - 2 cups whole wheat flour
02 - 1 cup plain Greek yogurt (nonfat or low-fat)
03 - 2 tsp baking powder
04 - 1/2 tsp salt
→ Filling
05 - 6 large eggs
06 - 1/2 cup shredded reduced-fat cheddar cheese
07 - 6 oz cooked turkey breast, diced
08 - 1/2 cup baby spinach, chopped
09 - 2 tbsp low-fat milk
10 - Salt and pepper, to taste
→ Optional Topping
11 - 1 egg, beaten (for egg wash)
12 - 2 tbsp sesame seeds or everything bagel seasoning
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine whole wheat flour, baking powder, and salt in a large bowl. Add Greek yogurt and mix until a dough forms. Knead gently for 2-3 minutes until smooth.
03 - On a floured surface, roll dough to about 1/4-inch thickness. Cut into 6 rectangles.
04 - Beat eggs with milk, salt, and pepper in a medium bowl. Scramble in a nonstick skillet over medium heat until just set. Let cool slightly.
05 - Add turkey, cheese, and spinach to the scrambled eggs. Mix well to distribute evenly.
06 - Divide filling evenly among dough rectangles, placing on one half of each. Fold dough over filling and seal edges firmly with a fork.
07 - Transfer pockets to prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds or seasoning if desired.
08 - Bake for 15-18 minutes until golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- Whole wheat flour and Greek yogurt create a dough thats surprisingly tender and fluffy without any butter or oil
- Each pocket packs 19 grams of protein but tastes like an indulgent breakfast treat
02 -
- The dough will feel sticky at first but keep kneading and it will become smooth and workable
- Letting the scrambled eggs cool slightly before filling prevents steam from making the bottoms soggy
03 -
- Crimp edges with a fork dipped in flour to prevent sticking
- Let pockets rest on the baking sheet for 5 minutes before baking to improve rising