Breakfast Hot Pockets

Ingredients

120g Diced Short Cut Bacon (can be substituted for beef bacon, turkey bacon or your bacon of choice)

6 Eggs & 150g Egg Whites (whisked - or 8 regular eggs)

400g Plain All Purpose Flour

420g Low Fat Greek Yogurt

2 Tsp Baking Powder

Garlic Powder, Onion Powder, Salt & Black Pepper

160g Low Fat Grated Cheese (20g per hot pocket)

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Directions

To make the dough:

Add flour, yogurt, onion powder, garlic powder and salt together in a bowl and mix together until crumbly. Knead it together and form into a dough ball adding more flour or yogurt as necessary.

Portion dough into 8 equal portions and rollout flat.

Cook the meat of choice on a skillet until done.

Set meat aside and make scrambled eggs. Season eggs with salt and pepper.

Add 20g shredded mozzarella to the flattened dough ball, add meat of choice and eggs.

Pinch the sides of the dough together to form a stuffed dumpling. Flip the seam side down and flatten gently.

Cook in skillet on low for 5-6 minutes on each side until browned.

Notes

MPORTANT NOTES:

If you find yourself have trouble forming the dough from it being too sticky, start by adding the flour first then slowly add the yoghurt & mix it together. Depending on the yoghurt brand some contain less or moisture than others causing them it to be stickier. If this happens slowly add more flour until you reach a consistency you can work with & make sure to add some flour to your hands as well.

Reheat instructions:

Microwave = 3 - 5 Minutes (flip half way)

Air Fryer = 5 - 10 Minutes 180C / 180F

Oven = 5 - 10 Minutes 200C / 400F