High Protein Breakfast Pockets
Make-Ahead Breakfast Pockets: A Quick & Nutritious Start to Your Day
Mornings can be hectic, and finding time to prepare a wholesome breakfast is often a challenge. That’s where these make-ahead breakfast pockets come in! They’re the perfect solution for busy parents and anyone looking for a fast, filling, and nutritious morning meal. With a simple two-ingredient dough and customizable fillings, these breakfast pockets will become a household favorite.
Why You’ll Love These Breakfast Pockets
- Easy to Make – With just a few ingredients, you can prep these ahead of time.
- High in Protein – Eggs, cheese, and Greek yogurt provide a satisfying protein boost.
- Customizable – Use your favorite breakfast fillings for endless variety.
- Meal Prep Friendly – Make a batch ahead of time and store them for busy mornings.
Ingredients You’ll Need
For the Dough:
- 1 cup Greek yogurt
- 1 cup self-rising flour
For the Filling:
Choose from a variety of ingredients based on your preference:
- Scrambled eggs
- Cheese (cheddar, mozzarella, or your favorite)
- Cooked bacon or sausage
- Vegetables (peppers, onions, mushrooms, spinach, etc.)
How to Make Make-Ahead Breakfast Pockets
- Prepare the Dough – In a bowl, mix Greek yogurt and self-rising flour until a dough forms. Knead until smooth.
- Roll & Fill – Roll out the dough into small circles. Add your preferred breakfast filling in the center.
- Seal & Bake – Fold over the dough, seal the edges with a fork, and bake at 375°F for 15–18 minutes until golden brown.
- Cool & Store – Let the breakfast pockets cool before storing.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap each pocket in plastic wrap and place in a freezer bag for up to 3 months.
- Reheat: Microwave for 30–60 seconds or warm in an air fryer at 350°F for a crispier texture.
Final Thoughts
These make-ahead breakfast pockets are a lifesaver for busy mornings. They’re filling, packed with protein, and easy to customize to suit your family’s tastes. Whether you enjoy them fresh out of the oven or grab one from the freezer for a quick breakfast, they’ll keep you fueled and satisfied. Give them a try, and you might just find yourself making a double batch next time!
These make-ahead breakfast pockets are a game changer for busy mornings! Made with a simple two-ingredient dough and packed with protein, they’re easy to prep, store, and reheat for a quick, wholesome meal.
- 1 cup Greek yogurt (plain)
- 1 1/2 cups Self-rising flour
- 7 Eggs
- 1 cup Spinach
- 1 Red bell pepper (chopped)
- 1/2 cup Cheese (shredded)
- 6 links chicken sausage cut into bite-size pieces (cooked)
Preheat the oven to 350 degrees.
- Dough
Place Greek yogurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form a ball.
Place the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough tends to be too sticky, add some more flour and knead again. Form the dough into a small rectangle.
- Filling
In a greased skillet, add chopped peppers and sauté for two minutes. Add in fresh spinach leaves.
Add eggs to the mixture in the skillet. Fold eggs over until thoroughly cooked.
Add chicken sausage pieces to the mixture and heat through.
- Making the pockets
Score the dough into six equal parts. (Cut a line in line down the center of the dough and cut two horizontal lines) Split the dough into six equal parts.
Roll out each dough section. You will use two sections for each pocket.
Place a portion of the egg mixture onto the rolled-out dough. Top with another piece of rolled-out dough. Pinch the dough together to seal the dough and form a pocket.
Continue to fill and form six breakfast pockets and place on a baking sheet. Bake at 350 degrees for 18 to 22 minutes, until the dough is lightly browned.