High Protein Breakfast Hot Pockets (Printable)

Fluffy whole wheat pockets stuffed with scrambled eggs, turkey, and cheddar. A protein-rich grab-and-go breakfast ready in 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

# 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 Advice:

01 -
  • You get 19 grams of protein per pocket without any weird protein powder aftertaste
  • The dough comes together in minutes and bakes up surprisingly light and fluffy
  • These freeze beautifully, making weekday mornings feel almost luxurious
02 -
  • Overworking the dough makes it tough, so knead just until smooth and stop
  • Seal edges really well or the filling will leak out during baking
  • Let the egg filling cool slightly before assembling, otherwise the dough gets soggy
03 -
  • Use a pizza cutter to divide dough into rectangles, it is faster and cleaner than a knife
  • Chill the dough for 10 minutes if it becomes too sticky to work with

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