High Protein Breakfast Hot Pockets (Printable Version)
Fluffy whole wheat dough stuffed with scrambled eggs, turkey, cheese, and spinach. A protein-rich grab-and-go breakfast ready in 40 minutes.
# What You’ll 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 ounces 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
# Directions:
01 - Preheat oven to 400°F and 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 with a spoon until a dough forms. Knead gently for 2-3 minutes until smooth.
03 - On a floured surface, roll dough to approximately 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. Allow to cool slightly.
05 - Add turkey, cheese, and spinach to the scrambled eggs. Mix until evenly combined.
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.
# Quick Tips:
01 -
- You get 19 grams of protein in each handheld breakfast that actually keeps you full until lunch
- The whole wheat Greek yogurt dough comes together in minutes without any yeast or rising time
02 -
- Let the egg filling cool slightly before stuffing the pockets or the dough will become gummy and difficult to seal
- The dough will feel sticky at first but keep kneading and it will transform into something smooth and workable
03 -
- Use a pizza cutter to divide the dough into rectangles it is faster and cleaner than a knife
- Brush off any excess flour before sealing edges or it will prevent the dough from sticking together properly