Description
These Savory Breakfast Pop-Tarts are a delicious homemade twist on the classic sweet treat, filled with fluffy scrambled eggs, sharp cheddar cheese, and fresh chives, all baked inside a buttery, flaky crust. Perfect for a hearty breakfast or brunch, they are easy to prepare and bake in under an hour.
Ingredients
Scale
Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
Filling
- 3 large eggs
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives or green onions
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter (for cooking eggs)
Egg Wash
- 1 egg (for egg wash)
Instructions
- Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step creates the flaky texture for the crust.
- Add Ice Water: Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Cook the Eggs: Heat olive oil or butter in a small skillet over medium heat. Beat 3 eggs with salt, pepper, and chopped chives. Cook gently, stirring occasionally, until softly scrambled. Remove from heat and let the eggs cool slightly before using them as filling.
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into rectangles approximately 4×3 inches, making around 6-8 pieces depending on size.
- Assemble Pop-Tarts: Spoon a portion of the scrambled eggs onto half of the dough rectangles, leaving a small border around the edge. Sprinkle shredded cheddar cheese on top of the eggs.
- Seal the Edges: Brush the edges of the filled rectangles with beaten egg wash. Place a plain dough rectangle over each filled piece and press the edges firmly with a fork to seal completely, preventing leakage during baking.
- Apply Egg Wash and Bake: Brush the tops with the remaining egg wash for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pop-tarts are puffed up and golden brown.
- Cool and Serve: Allow the pop-tarts to cool slightly before serving to let the filling set and to avoid burning your mouth. Enjoy warm!
Notes
- For a crispier crust, refrigerate the assembled pop-tarts for 10-15 minutes before baking.
- You can customize the filling by adding cooked bacon, sausage, or sautéed vegetables.
- Store leftovers in an airtight container in the refrigerator and reheat in a toaster oven for best texture.
- Ensure the edges are well sealed to prevent the filling from leaking out during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
