High Protein Breakfast Hot Pockets (Printable)
Savory egg, turkey, and cheese filling baked inside golden whole wheat dough. An ideal grab-and-go breakfast for busy mornings.
# What You Need:
→ Dough
01 - 2 cups whole wheat flour
02 - 1 cup plain Greek yogurt (nonfat or low-fat)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon 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 tablespoons low-fat milk
10 - Salt and pepper to taste
→ Optional Topping
11 - 1 egg, beaten for egg wash
12 - 2 tablespoons sesame seeds or everything bagel seasoning
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine whole wheat flour, baking powder, and salt. Add Greek yogurt and mix with a spoon 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 - In a medium bowl, beat eggs with milk, salt, and pepper. Scramble in a nonstick skillet over medium heat until just set. Let cool slightly.
05 - Add turkey, cheese, and spinach to the eggs. Mix well.
06 - Divide the filling evenly among the dough rectangles, placing it on one half of each. Fold dough over the filling and seal edges with a fork.
07 - Transfer to the prepared baking sheet. Brush tops with beaten egg and sprinkle on sesame seeds or seasoning if desired.
08 - Bake for 15-18 minutes, or until golden brown. Cool slightly before serving.
# Expert Tips:
01 -
- Two-ingredient dough that tastes like you spent hours making it from scratch
- 19 grams of protein per pocket that keeps you full straight through lunch
02 -
- Overfilling seems tempting but causes them to burst open, so stick to about 2 tablespoons per pocket
- Let the egg filling cool slightly before assembling, otherwise the dough becomes soggy and difficult to seal
03 -
- Use a pizza cutter to divide the dough into rectangles faster and more evenly than a knife
- Chill the dough for 10 minutes if it becomes too warm and sticky to work with