These breakfast pockets reinvent the morning meal with a soft, fluffy dough and a protein-packed filling. Perfect for a quick breakfast or a satisfying snack, they can be made ahead and reheated in no time for a stress-free morning. A practical and delicious option the whole family will love!
Preparation
15
min
Cooking
10
min
Portion
4
Ingredients
Dough
- 425 ml (1 ¾ cups) all-purpose flour
- 300 ml (1 ¼ cups) plain Greek yogurt, 0% MF
- 5 ml (1 tsp) baking powder
- 1 ml (¼ tsp) salt
Filling
- Cooking oil spray
- 2 large eggs
- 80 ml (⅓ cup) liquid egg whites
- 180 ml (¾ cup) vegetables of choice (spinach, bell peppers, mushrooms…)
- 2 slices ham, diced
- 125 ml (½ cup) shredded light cheese
- 1 green onion, finely chopped
Preparation
- In a nonstick pan, lightly spray oil and cook the scrambled eggs with the vegetables. Set aside.
- In a stand mixer bowl, combine the flour, Greek yogurt, baking powder, and salt. Mix on medium speed until a dough ball forms.
- On a lightly floured surface, divide the dough into 4 equal portions and flatten each into a circle.
- Evenly distribute the cheese, eggs, ham, and green onion onto the dough circles. Fold the edges towards the center and press firmly to seal the pockets.
- Heat a pan, lightly spray with oil, and cook the pizza pockets covered for 5 minutes on each side until golden brown.
- Remove from heat and let rest for 5 minutes before serving.
Notes
Keeps for 3 days in an airtight container in the refrigerator or 3 months in the freezer.
Reheat in the microwave, oven, air fryer, or toaster.
Registered Dietitian Nutritionist in Quebec City
