Breakfast Hot Pockets

Ingredients

• 500 g Self-rising flour (For the dough)
• 520 g 0% fat Greek yogurt (For the dough)
• 15 g Garlic salt (For the dough)
• 8 g Italian seasoning (For the dough)
• 20 oz Lean ground beef, 96/4
• 0.5 cup White onion (Diced)
• 1 packet Taco seasoning (1-ounce packet)
• 1 tbsp Garlic (Minced)
• 0.5 cup Red enchilada sauce
• 1 cup Fat-free cheddar cheese (For the beef filling)
• 500 g Whole eggs (Approximately 500 g total)
• 1 tbsp Garlic salt (For seasoning the eggs)
• 1 tbsp Black pepper (For seasoning the eggs)
• 1 cup Fat-free cheddar cheese (For the eggs)
• 50 g Cooked center-cut bacon (Diced for the egg filling)
• 10 g Fresh chives
• 2.5 cups Fat-free mozzarella cheese

Steps

1. 1

   Combine the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning. Work the mixture with your hands until it forms a clumpy dough.

2. 2

   Knead the dough for a few minutes, taking time to work it until it looks smooth.

3. 3

   Cut the dough into 10 equal pieces and shape each piece into a ball.

4. 4

   Sauté the diced onions in a pan until softened.

5. 5

   Add the lean ground beef and taco seasoning to the pan with the onions. Cook the beef, breaking it up as it cooks.

6. 6

   When the beef is almost done, add the minced garlic, red enchilada sauce, and fat-free cheddar designated for the beef. Continue cooking until the meat mixture reaches the appearance shown by the creator and the cheese is incorporated.

7. 7

   Season the eggs in a bowl with the garlic salt and black pepper, then whisk them.

8. 8

   Using the same pan, cook the eggs very slowly over low heat until softly set.

9. 9

   Add the fat-free cheddar designated for the eggs, diced cooked bacon, and fresh chives to the eggs, stirring them into the filling.

10. 10

    Roll each dough ball out until very thin.

11. 11

    Assemble the hot pockets with the beef and egg fillings, along with the fat-free mozzarella, as demonstrated in the source. Pinch the dough edges together to seal each pocket.

12. 12

    Toast the assembled hot pockets in a pan until golden brown.

13. 13

    To freeze, wrap each hot pocket in aluminum foil or place it in an airtight freezer bag. Freeze for up to 3 months.

14. 14

    To reheat from frozen, wrap one hot pocket in a wet paper towel and place it on a plate. Microwave for 3–4 minutes.

15. 15

    For a crisp exterior, toast the reheated hot pocket in a pan or air-fry it for a few minutes.

Notes

The transcript does not specify exact sauté, beef-cooking, egg-cooking, or pan-toasting times, nor an oven or air-fryer temperature. It also refers to assembling the pockets as shown in the video, so the exact filling arrangement is not available in the supplied text. The post lists approximately 450 calories, 50 g protein, 49 g carbohydrates, and 6 g fat per hot pocket.

Nutrition per serving

• breakfast
• main
• high-protein
• meal-prep
• freezer-friendly
• pan-toasted
• American