Description
These Savory Breakfast Pop Tarts are an easy and delicious morning treat featuring flaky pastry filled with scrambled eggs, cheese, cooked ground beef or vegetarian sausage, and sautéed vegetables. Perfectly seasoned and baked to golden perfection, they make a satisfying and convenient breakfast option for any day of the week.
Ingredients
Scale
Pastry
- 2 rolls or sheets of refrigerated pie crusts or puff pastry
Filling
- 4-6 large eggs, lightly scrambled
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup finely crumbled and cooked lean ground beef
- Pre-cooked and crumbled vegetarian breakfast sausage (optional alternative to beef)
- 1/4 cup finely diced bell peppers (any color)
- 1/4 cup squeezed dry spinach
- Finely minced onion, about 2 tablespoons
- Salt to taste
- Black pepper to taste
- Pinch of garlic powder
- Pinch of onion powder
Finishing
- 1 egg, beaten with 1 tablespoon water or milk for egg wash
Instructions
- Prepare Your Filling: In separate pans, cook your chosen meat (ground beef or vegetarian sausage) until fully cooked, then drain well and allow to cool. Lightly scramble the eggs until just set but still moist, then cool completely. Sauté diced bell peppers, minced onion, and spinach until tender and any excess moisture evaporates, then cool. Combine the cooled eggs, meat or vegetarian sausage, shredded cheddar cheese, and sautéed vegetables in a bowl. Season with salt, black pepper, garlic powder, and onion powder to taste, mixing thoroughly to blend all flavors.
- Roll Out the Pastry: Lightly flour a clean surface and unroll your first sheet of pie crust or puff pastry. If using pie crust, gently roll it out to form a roughly 9×12 inch rectangle. For puff pastry, gently flatten if necessary to achieve the same size.
- Cut Your Rectangles: Using a sharp knife or pizza cutter, slice the pastry into 6 equal rectangles, approximately 3×4 inches each. Repeat with the second sheet of pastry, resulting in 12 rectangles total.
- Fill ‘Em Up: Place 6 rectangles on a parchment-lined baking sheet. Spoon about 1-2 tablespoons of the cooled filling onto the center of each, leaving a 1/2-inch border around the edges to avoid overfilling.
- Seal Them Tight: Moisten the edges of the filled rectangles lightly with water using your fingertip. Lay the remaining 6 pastry rectangles on top, aligning carefully. Press edges to seal and use a fork to crimp firmly all around the edges to secure the filling inside.
- Vent and Egg Wash: Poke 2-3 small holes in the top of each sealed rectangle using the fork to create vents. Mix one beaten egg with a tablespoon of water or milk for an egg wash and brush lightly over the surface of all the pop tarts for a golden finish.
- Chill (Optional but Recommended): For best results, refrigerate the assembled pop tarts on the baking sheet for 15-20 minutes while you preheat the oven. This helps the pastry hold its shape and bake evenly.
- Bake: Preheat your oven to 375°F (190°C). Bake the pop tarts for 18-22 minutes until they are puffed and golden brown.
- Cool and Serve: Let the pop tarts rest on the baking sheet for a few minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature for a flavorful savory breakfast treat.
Notes
- You can substitute vegetarian breakfast sausage for the ground beef to make this a vegetarian-friendly option.
- Make sure the filling ingredients are fully cooled before assembling to prevent the pastry from becoming soggy.
- Chilling the assembled pop tarts before baking helps maintain their shape and improves final texture.
- These pop tarts can be reheated in the oven or microwave for a quick breakfast on busy mornings.
- Feel free to customize the filling with your favorite breakfast vegetables or cheeses.
