Description
These Savory Breakfast Pop Tarts transform a beloved childhood treat into a sophisticated, protein-packed morning meal.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt (for dough)
- 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
- ½ cup (120ml) ice water
- 1 large egg, for egg wash
- 1 tablespoon water or milk, for egg wash
- ¼ pound breakfast beef sausage
- 2 tablespoons all-purpose flour (for gravy)
- 1¼ cups whole milk
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon minced fresh rosemary (optional)
- Pinch of dried sage (optional)
- 5 large eggs, scrambled
- 1 cup shredded cheddar or Jack cheese
- Favorite seasoning blend, for sprinkling
Instructions
- In a large bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup very cold, cubed unsalted butter until mixture resembles coarse crumbs. Gradually add ½ cup ice water, mixing until dough forms a ball. Divide dough in half, flatten into discs, wrap, and refrigerate for at least 1 hour.
- Cook ¼ pound breakfast beef sausage in a skillet over medium heat until browned. Remove sausage, reserving 1 tablespoon fat. Whisk in 2 tablespoons flour into the reserved fat; cook for 1 minute. Gradually whisk in 1¼ cups milk until smooth. Simmer until gravy thickens. Stir in sausage, seasoned salt, black pepper, and optional herbs. Set aside to cool.
- Scramble 5 large eggs. In a bowl, combine the cooled sausage gravy, scrambled eggs, and cheese. Mix until well combined. Set aside.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment. Roll one dough disc into a 10×14-inch rectangle. Trim to a neat 9×13-inch rectangle, then cut into 8 smaller rectangles. Transfer to a baking sheet. Repeat with the second dough disc.
- Whisk 1 egg with 1 tablespoon water/milk for egg wash. Spoon 2-3 tablespoons of filling onto the center of each dough rectangle, leaving a ½-inch border. Brush edges with egg wash. Place a second rectangle on top, align edges, press to seal, and crimp with a fork. Poke vent holes on top with a knife.
- Transfer baking sheets to the oven. Bake for 18-25 minutes, or until golden brown and puffed. Rotate sheets halfway through if baking two at once.
- Remove from oven and let cool for 5-10 minutes. Transfer to a wire rack to cool completely. Sprinkle with seasoning blend before serving warm or at room temperature.
Notes
- For a vegetarian option, substitute sausage with a plant-based alternative.
- These can be frozen before baking for a quick breakfast later.
- Prep Time: 1 hour
- Cook Time: 1 hour 7 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Savory Breakfast Pop Tarts, breakfast, pop tarts, savory