Breakfast Hot Pocket Recipe
This Breakfast Hot Pocket Recipe wraps fluffy eggs, crispy bacon, and cheese in a garlicky wrap for the perfect grab and go breakfast.
Ingredients
Filling
- 4 oz Bacon
- 6 Eggs
- 5 oz Egg whites
- 1/2 cup Shredded cheese
- 2 tbsp Milk Optional
- Sliced green onions Optional
Dough
- 3 cups All purpose flour
- 2 tsp Baking powder
- 1.5 cups Greek yogurt plus 2 tbsp if needed
- 1 tsp Garlic powder
- Sprinkle of salt
Instructions
For the Dough
- Combine all of the dough ingredients in the bowl of a stand mixer and mix using the dough hook attachment. Scrape the sides occasionally to make sure everything gets mixed in.
- If the dough is still rough after all the ingredients are incorporated, add 1-2 tablespoons more yogurt and mix until smooth and slightly sticky.
For the Filling
- Cook bacon until crispy and crumble into large pieces.
- In a mixing bowl, combine the eggs, egg whites, and 2 tbsp of milk if using. Whisk (or use a fork) to combine these until smooth.
- Heat a clean, non-stick skillet to medium-low heat. Add the egg mixture and let it cook for about a minute. Press the edge of a spatula against the bottom of the skillet and stir just enough to unstick the eggs from the bottom of the pan. Continue until cooked through, but still fluffy. The egg should be just cooked through. Remove to a plate or bowl.
To make the Breakfast Hot Pockets
- Divide the dough into 8 equal balls.
- Lightly flour a work surface, and use a rolling pin to roll each ball into a circle, approximately 7 inches in diameter.
- Onto each circle of dough, sprinkle an equal amount of shredded cheese. You may choose to add more than a half cup to get full coverage.
- Onto the cheese, divide the eggs evenly onto each dough circle. Next layer on bacon and optional sliced green onions.
- Once all fillings are on the dough circles, close the dough by bringing the edges together in the middle, folding and pressing together to form a seal. If the edges are not sticking together well, brush the edges liberally with water and press together to help seal.
- Heat a clean skillet over medium-low heat. Add about ½ tbsp canola oil to the skillet.
- Place the folded side of the hot pocket into the skillet. Add about 1 tbsp of water to the skillet and cover with a lid. Cook for 5 minutes, checking every 2 minutes to make sure the bottom is browning but not burning. If the bottom is getting too dark before 5 minutes, flip it and continue to the next step.
- Flip the top of the hot pocket to the bottom of the skillet and add another tablespoon of water. Cover quickly with the lid and cook for 4 minutes, checking every minute until nicely browned.
- Optional: Once the top and bottom of the hot pocket are browned, you can choose to brown the sides. Turn the skillet up to medium or medium-high heat and use a pair of tongs to hold the hot pocket vertically into the oil. Hold for 30 seconds to a minute per side until lightly browned.
- To reheat from refrigerated: Microwave with the folded side down for 1-2 minutes, or until the top puffs up.
- To reheat from frozen: Wrap the hot pocket in a damp paper towel and microwave for 2-4 minutes. Look for it to puff up, but check the temperature with a thermometer if it has not puffed up after 4 minutes. Since all of the ingredients are fully cooked, the temperature just needs to be above 100F for ideal eating.