High Protein Breakfast Hot Pockets (Printable)

Savory egg, cheese, and turkey filling nestled in fluffy whole wheat dough. A portable, protein-rich morning meal ready in under 40 minutes.

# What You 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine whole wheat flour, baking powder, and salt in a large bowl. 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 - Beat eggs with milk, salt, and pepper in a medium bowl. 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 -
  • Each pocket delivers 19 grams of protein without the processed ingredients from store bought versions
  • The dough comes together in minutes with just two ingredients, no yeast or waiting required
  • You can make six ahead and freeze them for those crazy weekday mornings
02 -
  • The dough will feel sticky at first but keep kneading, it will smooth out and become workable within a few minutes
  • Seal the edges firmly with a fork or the filling will leak during baking and you will lose all that cheesy goodness
  • Let the scrambled eggs cool slightly before filling, otherwise the dough becomes soft and hard to work with
03 -
  • If the dough tears while rolling, just patch it with a small piece of dough, no one will notice after baking
  • Use a pizza cutter to divide the dough into rectangles, it is faster and cleaner than a knife

Go Back