Description
These High Protein Breakfast Hot Pockets are warm, handheld meals with a whole wheat crust filled with turkey sausage, egg whites, spinach, and cheddar—perfect for a filling, portable breakfast.
Ingredients
- Whole wheat flour
- Baking powder
- Salt
- Greek yogurt
- Water
- Olive oil
- Cooked turkey sausage, crumbled
- Egg whites
- Spinach, chopped
- Low-fat shredded cheddar cheese
- Onion, finely chopped
- Black pepper
- Garlic powder
- Dried oregano
Instructions
- Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- In a bowl, mix whole wheat flour, baking powder, and salt. Add Greek yogurt, water, and olive oil and stir until dough forms (don’t overmix).
- On a floured surface, knead the dough ~5 minutes until smooth and elastic. Divide into six equal portions.
- Roll each piece into a ~¼-inch thick circle.
- In a skillet, sauté onion until translucent. Add spinach and cook until wilted.
- Stir in turkey sausage, egg whites, black pepper, garlic powder, and oregano. Cook until eggs are set, then remove from heat.
- Spoon filling into each dough circle and top with cheddar cheese.
- Fold dough over filling and seal edges with a fork.
- Place the pockets on the baking sheet and bake 20 minutes or until golden brown.
- Allow to cool a few minutes before serving.
Notes
- Use vegetarian or chicken sausage in place of turkey.
- Substitute whole eggs for egg whites for richer flavor.
- Add roasted red peppers, mushrooms, or other veggies to the filling.
- Use all-purpose flour if you don’t have whole wheat.
- Freeze individually wrapped pockets for quick future breakfasts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 hot pocket
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
