High Protein Breakfast Hot Pockets (Printable)

Savory egg, turkey, and cheese filling wrapped in golden whole wheat dough for a protein-rich portable breakfast.

# Ingredient List:

→ Dough

01 - 2 cups whole wheat flour
02 - 1 cup plain Greek yogurt (nonfat or low-fat)
03 - 2 tsp baking powder
04 - 1/2 tsp 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 tbsp low-fat milk
10 - Salt and pepper, to taste

→ Optional Topping

11 - 1 egg, beaten (for egg wash)
12 - 2 tbsp sesame seeds or everything bagel seasoning

# Directions:

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 -
  • The two ingredient dough comes together in minutes and bakes up surprisingly fluffy and golden
  • You get 19 grams of protein per pocket without any protein powder or complicated ingredients
  • They freeze beautifully so you can batch cook breakfast for the entire month in one afternoon
02 -
  • Dont overfill the pockets or the dough will tear and cheese will escape during baking
  • Let the scrambled eggs cool slightly before filling or the heat will make the dough soggy and difficult to seal
  • These freeze best after cooling completely then reheat in the oven at 350°F for 10 to 12 minutes
03 -
  • Work quickly with the dough since the Greek yogurt makes it soften as it sits
  • Crimp edges firmly with a fork and brush with egg wash over the crimped edges for an extra tight seal

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