High Protein Breakfast Hot Pockets (Print version)

Savory handheld pockets with egg, turkey and cheese in whole wheat dough

# What you 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 oz 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. 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 advice:

01 -
  • The dough comes together in literally five minutes with ingredients you probably already have
  • Each pocket packs nearly 20 grams of protein without any processed protein powders or weird additives
  • You can freeze a batch and have homemade breakfast ready in minutes during chaotic mornings
02 -
  • The dough will feel sticky and weird at first, but keep kneading and it will transform into the smoothest, most workable dough you have ever handled
  • Sealing edges with a fork is crucial because any gaps will cause filling to leak out and create a mess in your oven
  • Let pockets cool completely before freezing, or condensation will form ice crystals and make them soggy when reheated
03 -
  • If your dough feels too sticky to roll, refrigerate it for 15 minutes and it will become much more manageable
  • Brushing the sealed edges with a little water before crimping creates an even stronger seal

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