High Protein Breakfast Pockets (Print Version)

Golden baked pockets filled with fluffy scrambled eggs, turkey, cheese and spinach in a wholesome whole wheat crust.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine whole wheat flour, baking powder, and salt. 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 - In a medium bowl, beat eggs with milk, salt, and pepper. 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 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.

# Insider Tips:

01 -
  • Each pocket packs 19 grams of protein but somehow still feels like comfort food, not a sacrifice
  • You can grab one frozen and be eating breakfast in literally two minutes, which saved me during morning deadline crunches
  • The dough comes together with just two ingredients and you dont even need a rolling pin if you press it by hand
02 -
  • The dough will feel sticky at first but resist adding more flour or they'll turn out tough and dry
  • Let the scrambled eggs cool slightly before filling or the heat will make the dough soggy before it bakes
  • Sealing the edges with a fork isnt just for looks, it prevents the filling from escaping during baking
03 -
  • Roll the dough on parchment paper and you can transfer everything to the baking sheet without tearing
  • Use a pizza cutter to divide the dough into rectangles for the cleanest edges

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