Protein Breakfast Hot Pockets (Printable)
Savory egg and turkey filled whole wheat pockets, ideal for meal prep.
# What You'll Need:
→ 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
# How-To Steps:
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 Suggestions:
01 -
- Each pocket packs 19 grams of protein, keeping you full until lunch without the midmorning slump.
- The dough uses only four ingredients and comes together in under five minutes with zero yeast proofing anxiety.
02 -
- Let the scrambled egg filling cool for at least five minutes before assembling or the heat will make the dough sticky and impossible to seal.
- These freeze beautifully after baking, just wrap each pocket individually in plastic wrap before storing in a freezer bag.
03 -
- Roll the dough slightly thinner at the edges than the center so the sealed corners bake evenly without becoming doughy.
- Dock the tops of each pocket with a few fork holes before baking to let steam escape and prevent soggy centers.