Easy Mornings with High Protein Breakfast Hot Pockets | Meal Prep

Ok, well…yes, it’s been a while. But you know what, starting today is better than starting tomorrow! I took the first quarter of the year to regroup and decide how I wanted to show up online for my audiences and myself. I’ll have a separate post about all of that. Still, for today, I wanted to share a recipe that has been keeping me on my protein goals and contributing to the success I’ve been seeing on my health journey: Sausage and Egg hot pockets, but high protein and fully customizable. In addition to picking up the blog again, I have also re-entered my YouTube era and made a video just for these! Now let’s get into these high-protein, homemade hot pockets

For many people, breakfast is not a meal that is thought of in detail. People tend to grab whatever they can or eat things that are not getting them the nutrients they need in a meal (I’m looking at you coffee and banana people!). However, having protein at breakfast keeps you satiated, or makes you feel fuller, longer which means you won’t be eating your lunch before lunchtime. It also helps to control blood sugar spikes and other hunger hormones, leading you to eat less. Generally, you should aim for 20-40g of protein at breakfast, although I strive for 40-50g as the body tends to use that protein more readily from your first meal.

Protein really is one of the not-so-secret keys to weight loss, muscle building, and more satisfying meals when you’re on a health journey! Now, let’s get into my tips for making these amazing hot pockets!

The most difficult part of making these high-protein breakfast hot pockets is letting the filling cool long enough. Other than that, everything from making the filling to reheating them in the morning is quick and easy to help your day start off smoothly! Here are a few tips:

• Make High Protein Scrambled Eggs. This is a recipe I have on all of my channels. They add 19g of protein to this dish and only require blending the cottage cheese into the eggs!
• Go Lower Carb: If you want to try this with a low-carb alternative, a low-carb tortilla or a wrap such as Cut Da Carb works fantastically. You can use these in lieu of the pie crust
• Be Patientl!! I said it once and I’ll say it again: let the filling cool. Seriously, if the filling is too warm, whatever wrap you use will become too pliable and start to tear before you can freeze them. Trust me, I learned the hard way!

This is one of my new go to recipes and has helped me with my weightloss as well as my sister with her muscle building and weight gain. It’s a win-win all the way around!

That’s all I have for ya’ll today. If you make this, be sure to tag me using #lizeeangel or join the NikNacks and follow me!. You can find me on tiktok , pinterest, instagram, facebook, twitter and youtube!

High Protein Breakfast Hot Pockets | Meal Prep Ideas

Nik Manning

Easy, quick, and delicious, these sausage and egg hot pockets will rock your socks. You can change up the filling combinations to keep it fresh and go lower carb with a tortilla or wrap with less net carbs.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Course Breakfast

Cuisine American

Servings 6 hot pockets

Calories 350 kcal

Ingredients

  

• 6 eggs
• 3/4 cups low-fat cottage cheese
• 16 oz ground turkey sausage
• 1 shallot diced
• 3 oz low-fat cheese of choice
• 2 roll out pie crusts / 2 cut da carb sheets / 6 low carb tortillas
• 1 1/2 tsp ground sage
• 3/4 tsp hot smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

Instructions

 

• Combine cottage cheese and eggs in a blender or in a bowl with and immersion blender until smooth. Set aside.
• In a pan over medium-high heat, add sausage and season with spices. Brown on one side until there are brown, crisp spots. Flip over and add shallots. Stir to combine and break up sausage into smaller pieces.
• Reduce heat to medium-low. Drain any fat from the sausage that may be present. Return pan to stove and add eggs. Also add cheese and allow eggs to begin to cook and become solid around edges.
• Gently fold eggs in pan until eggs are fully cooked, but soft scrambled. You want the eggs to cook fully during the reheating process. Remove from heat and allow filling to fully cool. Taste and adjust for salt.
• Once cooled, add filling to your 6 hand pie crust of choice. Seal edges and eggwash. Place parchment on a plate or sheetpan and arrange pies. Place in freezer and allow to freeze completely so that pies won’t stick together in the zip top bag. Once frozen, add to zip top bag.
• To cook, place in an oven set to 400 and cook for 12-15 mins. Alternatively, you can airfry on 375 for 10-12 mins. Or longer if desired. Enjoy!

Video

Notes

350 Calories | 30G Protein | 25G Net Carbs

*As made with pie crusts

Keyword breakfast, high protein recipes, meal prep, recipes for weightloss