Breakfast Hot Pockets

Dough

1. 1

   In a large bowl combine the self‑rising flour, Greek yogurt, garlic salt, and Italian seasoning; stir until a soft, cohesive dough forms.

2. 2

   Divide the dough into 10 equal portions, roll each portion into a thin circle about 4‑5 inches in diameter.

Filling

3. 3

   Heat a non‑stick skillet over medium heat and add the lean ground beef, breaking it up as it cooks.

4. 4

   When the beef begins to brown, add the diced white onion and minced garlic; sauté until the onion is translucent, about 3 minutes.

5. 5

   Sprinkle the taco seasoning packet over the meat mixture, stir to combine, then pour in the red enchilada sauce; simmer for 2 minutes.

6. 6

   Remove the skillet from heat and stir in the fat‑free cheddar, fat‑free mozzarella, and the 10 eggs; mix until the cheese begins to melt.

7. 7

   Fold in the cooked bacon slices, chopped chives, and a pinch of black pepper; let the filling cool slightly.

Assembly

8. 8

   Place a generous spoonful of the filling onto the center of each dough circle, fold over, and press the edges firmly to seal, forming a pocket.

Freezing

9. 9

   Wrap each pocket tightly in aluminum foil or place them in an airtight freezer bag; store in the freezer for up to 3 months.

Reheating

10. 10

    When ready to eat, remove a frozen pocket, wrap it in a damp paper towel, and microwave on a plate for 3‑4 minutes. For a crispier exterior, toast the pocket in a pan or air‑fry for an additional 2‑3 minutes.