High Protein Breakfast Pockets (Printable Version)

Savory egg, turkey and cheese filling in golden whole wheat dough. Perfect portable breakfast.

# What You Need:

→ Dough

01 - 2 cups whole wheat flour
02 - 1 cup plain Greek yogurt (nonfat or low-fat)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon 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 tablespoons low-fat milk
10 - Salt and pepper to taste

→ Optional Topping

11 - 1 egg, beaten for egg wash
12 - 2 tablespoons sesame seeds or everything bagel seasoning

# How to Make It:

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 to combine.
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 -
  • Two ingredient dough that feels like magic every time you make it
  • 19 grams of protein that actually keeps you full until lunch
  • Freezes beautifully so busy mornings just got easier
02 -
  • The dough will feel sticky and weird at first, but keep kneading and it will transform into something smooth and workable
  • Do not overcook the scrambled eggs since they will bake again inside the dough
  • Seal edges really well or you will end up with delicious but messy explosions
03 -
  • Use a pizza cutter to make perfect rectangle shapes in seconds
  • Let the dough rest for 10 minutes if it keeps springing back when rolling
  • Chill your filled pockets for 15 minutes before baking for neater edges

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