Skinny Breakfast Hot Pockets

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234 CALORIES 37g CARBS 4g FAT 11g PROTEIN
6
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(6 PointsPlus®)
Today’s post is going to be short, but sweet, as I am headed home to Massachusetts because my grandmother passed away and in a way today’s post will be a quick tribute to her. You could say that almost all of my cooking inspiration grew from her, a woman who grew up in the Great Depression with 17 siblings, and could turn absolutely anything into a delicious meal. Her love for us seeped through every piece of food she made and I learned to cook watching her stand over the stove whipping up magic in her apron from was seemed like morning to night. Although today’s recipe wasn’t something that my grandmother made, her love for food and cooking is part of everything I made. She will be dearly missed but lived a wonderful life, passing at 93 years old. Posts this week will also probably be a little sporadic as I will be home and traveling (also why I missed Friday’s post), but look forward to many recipes to come inspired by Cecile.

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The Recipe

Skinny Breakfast Hot Pockets

PREP TIME: 20 Min
COOK TIME: 25 Min
TOTAL TIME: 45 Min
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Ingredients

US METRICS
  • 3 cups spinach (or kale)
  • 1/2 U red bell pepper
  • 1/4 cup diced onion
  • 3 U eggs
  • 4 U egg whites
  • Salt and pepper to taste
  • 20 oz pizza dough (ideally whole wheat or whole grain)

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Instructions

  1. Preheat the oven to 450 degrees.
  2. Saute the onions, red pepper, and spinach in a skillet with baking spray until the spinach is wilted and the onion is slightyl translucent.
  3. In a small bowl, scramble the eggs and egg whites and season with salt and pepper. Add to the skillet and cook until just before your desired level of doneness. Everyone likes their scrambled eggs a little different. Set aside.
  4. On a floured surface, roll out the pizza dough and divide into 8 sections. I am not great at doing this evenly, so I section the dough in half, and then in half again. Then I roll out each smaller piece and cut that in half. You want it pretty thin.
  5. Fill the dough with 1/3 cup of the egg mixture and fold over to seal. Press down the edges. Repeat with all the hot pockets. Poke small holes in the top of each with a fork so the steam can escape.
  6. Place onto a large baking sheet and bake for 12-14 minutes until the dough is cooked through.
  7. To store wrap in tinfoil and store in the freezer. Then just reheat in the microwave for 2-5 minutes depending on your microwave.
Nutritional Facts
Serving Size: 1 hot pocket (116g)
Amount Per Serving
Calories 234
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 70mg
23%
Sodium 477mg
21%
Total Carbohydrate 37g
12%
Dietary Fiber 2g
10%
Sugars 1g
Protein 11g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

*This recipe should just serve as a jumping off point. You can stuff these hot pockets with absolutely anything! Salsa, eggs, and cheese would be delicious. Ham, swiss, eggs, onions, and peppers for a Denver omelet. Or stuff it full of your favorite steamed veggies, some cheese, and pizza sauce for a healthy calzone. The options are endless.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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