High Protein Breakfast Hot Pockets (Printable)

Fluffy whole wheat dough stuffed with eggs, turkey, cheese and spinach for a protein-packed portable breakfast.

# 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 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

# How to Cook:

01 - Preheat oven to 400°F and 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 Greek yogurt dough comes together in minutes without any yeast or waiting time
  • Each pocket packs nearly 20 grams of protein while staying under 300 calories
  • They freeze beautifully and reheat perfectly for busy weekday mornings
02 -
  • Do not overcook the eggs before filling since they will finish cooking in the oven
  • Make sure to seal the edges really well or the filling will leak out during baking
  • Let the pockets cool completely before freezing to prevent ice crystals from forming
03 -
  • Cold Greek yogurt makes the dough easier to handle so do not let it sit out too long
  • If the dough feels too sticky add a tablespoon of flour at a time until workable
  • Use a pizza cutter to make perfectly straight rectangles for uniform pockets

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