High-Protein Breakfast Hot Pockets with Bacon and Eggs

Breakfast Hot Pockets

Step 1: Cook the Bacon

Cook diced shortcut bacon, turkey bacon, or beef bacon until nice and crispy, then set aside.

Step 2: Cook the Eggs

In a pan, cook the eggs on low to medium heat, mixing gently every minute to achieve a fluffy texture. Once cooked, add salt and pepper to taste.

Step 3: Prepare the Dough

In a bowl, mix together plain flour, baking powder, yogurt, onion powder, garlic powder, and salt until you have a crumbly texture. Flour your hands, knead the mixture, and form it into a dough ball.

Step 4: Shape the Dough

Cut the dough into 8 equal balls and flatten each ball as thin as possible.

Step 5: Fill the Dough

Add low fat cheese, bacon, cooked eggs, and chives to each flattened dough piece. Pinch the sides towards the middle to seal, then flip and press down again to secure the filling.

Step 6: Cook the Hot Pockets

Cook the filled hot pockets on low to medium heat for 5-6 minutes on each side with the lid on until golden brown and crispy.

Step 7: Storage

Store the hot pockets in the freezer or fridge, and reheat when ready to eat.