High Protein Breakfast Hot Pockets
These high protein breakfast hot pockets are a practical, meal-prep-friendly option designed for busy mornings. Made with a soft yogurt-based dough and a savory egg, lean bacon, and cheese filling, they deliver balanced macros, satisfying texture, and excellent reheating performance. Ideal for make-ahead breakfasts, fitness-focused meal plans, and anyone looking for a portable, protein-rich start to the day.
Ingredients
Filling
- 120 g beef or turkey bacon diced
- 6 large eggs
- 150 g egg whites
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp salt adjust to taste
- 0.5 tsp black pepper
- 160 g low fat grated cheese
- 2 tbsp fresh chives finely sliced
Dough
- 400 g plain all-purpose flour
- 2 tsp baking powder
- 420 g low fat Greek yogurt added gradually
Instructions
Prepare the Filling
- Heat a nonstick pan over medium heat and cook the diced bacon until lightly crisp. Remove from the pan and set aside to cool slightly.
- In a bowl, whisk the eggs and egg whites with garlic powder, onion powder, salt, and black pepper. Cook gently in the same pan until just set and still soft.
- Remove the eggs from heat and mix with the cooked bacon, grated cheese, and chives. Set the filling aside to cool.
Make the Dough
- In a large bowl, combine the flour and baking powder. Mix well to distribute evenly.
- Add the Greek yogurt gradually, mixing until a soft but workable dough forms. If sticky, add small amounts of flour as needed.
Assemble and Bake
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Divide the dough into 8 equal portions. Roll each portion into a flat oval shape.
- Spoon the egg filling onto one side of each dough piece, leaving a border around the edges.
- Fold the dough over the filling and press the edges firmly to seal.
- Arrange the hot pockets on the baking tray and bake for 25 to 30 minutes, or until golden and firm.
- Remove from the oven and allow to cool for 5 minutes before serving or storing.
Notes
- If the dough feels too sticky, lightly flour your hands and add small amounts of flour until workable.
- For best reheating results, allow the hot pockets to cool completely before storing.
- Eggs should be cooked gently to avoid a dry filling after reheating.