Egg and Cheese Breakfast Turnovers

I love breakfast lean pockets but I know they’re so bad for you so when I saw this recipe in the January/February 2010 Clean Eating magazine, I knew I had a great substitute. I didn’t follow the recipe exactly, but they came out great and will be the perfect breakfast for work.

1/2 cup scallions, chopped
1 clove garlic, minced
1/2 cup red pepper, diced
1/2 cup mushrooms, sliced
1 Tbsp extra-virgin olive oil, divided
2 eggs
6 egg whites
1/2 tsp ground black pepper
1/8 tsp dried thyme
1/4 tsp dried parsley
1/4 cup whole wheat flour
16oz pkg pre-made whole-wheat pizza dough
6 – 1 oz slices reduce fat swiss cheese

Preheat oven to 400 degrees. In a medium non-stick skillet, saute scallion, garlic, red peppers and mushrooms in 1 tsp oil for 5 minutes over medium-high heat. While sauteing, whisk together eggs, egg whites, black pepper, thyme, parsley in a bowl. Pour egg mixture into skillet. Scramble with vegetables for about 3 to 5 minutes or until eggs are set and fluffy. Transfer to a medium bowl and let cool.

Dust a work surface and rolling pin with flour. Knead dough until it is in a tube-like shape about 6 inches long. Divide dough into 6 sections by cutting with a knife. Roll out each section into a circle and place circles onto a foil lined baking sheet.

To assemble, layer the following ingredients: 1/2 slice cheese, 1/3 cup egg-veggie mixture and other 1/2 slice of cheese. Fold dough over to make a half-moon shape, pinch sides together with water to stick. Brush outer dough with remaining oil. Bake for 20 – 25 minutes until dough is golden and feels crusty to touch. Let cool for 5 minutes for dough and contents to set.

Let turnovers cool, wrap in aluminum foil or freezer-safe plastic wrap and freeze for up to 2 months. To enjoy, defrost overnight in refrigerator. Reheat in microwave on high for 1 to 2 minute or in oven at 375 degress for 15 – 20 minutes.

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