Description
These Savory Breakfast Pop Tarts are a delightful twist on a classic, offering a flaky pastry filled with a hearty breakfast blend. Perfect for busy mornings or leisurely brunches, they are sure to impress!
Ingredients
Scale
- 2 rolls of refrigerated pie crust
- 4 large eggs
- 1/2 cup cooked and crumbled beef sausage
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1 tablespoon cream cheese (optional)
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
- 1 pinch of garlic powder
- 1 pinch of onion powder
- 1 pinch of red pepper flakes (optional)
- 1 sprinkle of dried chives (optional)
- 1 large egg (for egg wash)
- splash of water or milk (for egg wash)
- everything bagel seasoning (optional)
- sesame seeds (optional)
- poppy seeds (optional)
- extra shredded cheese (optional)
Instructions
- In a medium skillet, cook your crumbled beef sausage over medium heat until browned and cooked through. Drain any excess fat thoroughly and set aside.
- In the same pan (or a separate one if you prefer), lightly sauté your finely diced bell peppers and onions until softened, about 5 minutes. If using spinach or mushrooms, add them now and cook until any moisture has evaporated.
- In a bowl, whisk your 4 large eggs with a pinch of salt and pepper. Cook them in the skillet over medium-low heat, scrambling gently until just set but still slightly moist. Chop them into small pieces and let them cool slightly.
- In a large bowl, combine the cooked beef sausage, scrambled eggs, sautéed vegetables, shredded cheddar, and Monterey Jack cheeses. Add your garlic powder, onion powder, and any other desired seasonings. If using, stir in the cream cheese or extra whisked egg to help bind everything. Mix everything gently until well combined.
- Unroll your refrigerated pie crusts onto a lightly floured surface. Cut each round crust into rectangular shapes, roughly 3×5 inches.
- Lay half of your pastry rectangles on a parchment-lined baking sheet. Spoon about 2-3 tablespoons of the savory filling onto the center of each rectangle, leaving a generous border (about 1/2 inch) all around the edges.
- In a small bowl, whisk your large egg with a splash of water or milk for the egg wash. Brush the edges of each filled pastry rectangle with this egg wash. Carefully place a second pastry rectangle on top of each filled one, aligning the edges. Gently press down all around the filling to seal the two layers of dough together.
- Brush the tops of all your assembled pop tarts with the remaining egg wash. If desired, sprinkle with everything bagel seasoning or sesame seeds. Using a sharp knife or skewer, poke 2-3 small vent holes in the top of each pop tart.
- Preheat your oven to 375°F (190°C). Bake for 18-22 minutes, or until the pastry is beautifully golden brown and puffed.
- Carefully transfer the baked pop tarts to a wire rack to cool for at least 10-15 minutes.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 300
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg
Keywords: Keep the dough cold for better flakiness. Don't overfill the pop tarts to ensure they seal properly. Customize the filling with your favorite cheeses and vegetables.