High Protein Breakfast Hot Pockets (Printable)

Golden, fluffy whole wheat dough filled with savory eggs, melted cheese, turkey breast and fresh spinach. A grab-and-go morning meal packed with 19g protein each.

# 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

# 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 until a dough forms. Knead gently for 2-3 minutes until smooth.
03 - On a floured surface, roll dough to 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 filling evenly among dough rectangles, placing on one half of each. Fold dough over filling and seal edges with a fork.
07 - Transfer to prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds or seasoning if desired.
08 - Bake for 15-18 minutes, or until golden brown. Cool slightly before serving.

# Expert Tips:

01 -
  • These freeze beautifully so you can meal prep Sunday and eat all week
  • The Greek yogurt dough is genius and creates the fluffiest texture without any yeast
  • Each pocket packs 19 grams of protein but tastes like an indulgent treat
02 -
  • Do not overfill the pockets or the filling will burst out during baking
  • Let the scrambled eggs cool slightly before filling or the dough will get soggy
  • Make sure to really crimp those edges with a fork so nothing escapes
03 -
  • Cut a few small vents in the top of each pocket before baking to let steam escape
  • Room temperature ingredients mix more easily into the dough
  • Use a pizza cutter to make clean, even rectangle shapes

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