Egg and Bacon Breakfast Hot Pockets
Time = 20 min prep and 15 min cook
Servings = approx 8 hot pockets
Calories = 328 per hot pocket
Macros = 29.5g carbs, 8g Fat, 32g protein
Ingredients
- 120g Diced, Short Cut Bacon (can substitute beef or turkey bacon)
- 6 Whole Eggs & 150g Egg Whites, whisked (can substitute 8 regular eggs)
- 400g All-Purpose Flour
- 420g Low Fat Greek Yogurt
- low-fat cheddar cheese, grated (approx 1/4 to 1/2 cup)
- 2 Tsp Baking Powder
- 160g Low Fat Grated Cheese (20g per hot pocket)
- Chives (minced)
- Garlic Powder, Onion Powder, Salt & Black Pepper (to your taste)
Directions
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Cook bacon until crispy. Set aside on paper towel to absorb excess oil. Dice
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Cook eggs on low or medium-low heat until fluffy. Season with salt and pepper.
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To prepare dough, mix 400g AP Flour, baking powder, yogurt, onion, garlic powder, salt. Mix until dough reaches a crumbly texture. With floured hands, knead and roll into a ball, being careful not to overwork.
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Cut dough into 8 equal balls and flatten with the palm of your hand.
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Sprinkle dough with a thin layer of cheese, then top with bacon, egg, and chives.
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Pinch outside edges of dough together to form a pocket and seal it in the middle. Once joined in the middle, flip the dough over, seam side down, and flatten gently again.
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Cook in the skillet on medium heat for 5-6 min per side until golden and crispy.
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Enjoy immediately or allow to cool and store in foil wrap in the freezer for 2-3 weeks.
Reheat instructions
Microwave = 3 - 5 Minutes (flip half way)
Air Fryer = 5 - 10 min 180C (350F)
Conventional Oven = 5 - 10 min 200C (400F)
NOTES
- If you find yourself have trouble forming the dough from it being too sticky, start by adding the flour first then slowly add the yogurt & mix it together.
- Depending on the yogurt brand some contain less or moisture than others causing it to be stickier. If this happens slowly add more flour until you reach a consistency you can work with & make sure to add some flour to your hands as well.