Description
These Savory Breakfast Pop-Tarts are a delicious homemade twist on a classic favorite, filled with fluffy scrambled eggs, sharp cheddar cheese, and fresh chives. The buttery, flaky pastry is easy to prepare and baked until golden brown, making them a perfect savory breakfast treat or brunch option.
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
- Prepare the dough: In a large bowl, whisk together the flour and salt. Cut in the cold unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the dough: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Make scrambled eggs filling: Heat olive oil or butter in a small skillet over medium heat. Beat the eggs with salt, pepper, and chopped chives, then cook gently while stirring occasionally until softly scrambled. Remove from heat and allow to cool slightly.
- Preheat oven and prepare baking sheet: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out dough and cut shapes: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into rectangles about 4 by 3 inches, making 6 to 8 pieces.
- Assemble pop-tarts: Spoon scrambled eggs onto half of the rectangles, sprinkle shredded cheddar cheese over the eggs, leaving about a small border around the edges.
- Seal pop-tarts: Brush edges of the rectangles with beaten egg wash, place a plain rectangle over each filled one, then press edges firmly with a fork to seal the filling inside.
- Apply egg wash and bake: Brush the tops of the sealed pop-tarts with the remaining egg wash. Bake in the preheated oven for 20-25 minutes until golden brown and puffed.
- Cool and serve: Remove from oven and allow to cool slightly before serving warm.
Notes
- You can substitute chives with green onions for a milder flavor.
- For an extra crispy crust, chill the dough again after assembling the pop-tarts before baking.
- Leftover pop-tarts can be reheated in a toaster oven for best texture retention.
- Feel free to add cooked bacon or sausage to the filling for a heartier version.
- Make sure the scrambled eggs are cooled before assembling to prevent dough from becoming soggy.
