Savory Breakfast Pop-Tarts (Print Version)

# Ingredients:

→ For the Pastry

01 - 2 sheets refrigerated puff pastry (or homemade pastry dough)
02 - 1 egg, beaten (for egg wash)

→ For the Filling

03 - 4 large eggs, scrambled
04 - 1/2 cup cooked and crumbled bacon or sausage
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup cream cheese, softened
07 - Salt and pepper, to taste
08 - 1/4 tsp garlic powder (optional)

→ For the Garlic Butter Glaze (optional)

09 - 2 tbsp melted butter
10 - 1/4 tsp garlic powder
11 - Fresh herbs like chives or parsley for garnish

# Instructions:

01 - Let's start by preheating your oven to 375°F (190°C). While that's heating up, grab your puff pastry sheets. If they're frozen, make sure they're properly thawed but still cold - this makes them much easier to work with! Lightly dust your counter with flour and roll out one sheet of puff pastry. We're aiming to cut rectangles about 4×6 inches each - think of the size of an actual Pop-Tart! Depending on your pastry sheet size, you should get about 3-4 rectangles per sheet. These will form the bases and tops of your savory breakfast treats.
02 - In a bowl, crack your eggs and give them a good whisk. Season with a pinch of salt, some freshly ground black pepper, and that garlic powder if you're using it (I highly recommend it for that extra flavor boost!). Heat a non-stick pan over medium heat and pour in your egg mixture. Keep stirring gently as they cook, creating nice, soft scrambled eggs. Once they're just set but still a bit glossy, remove the pan from the heat - they'll continue cooking a bit from residual heat. Now toss in your crumbled bacon or sausage and that shredded cheddar cheese, stirring until the cheese starts to melt from the warmth of the eggs. Finally, add the softened cream cheese and gently fold it in until everything's combined into a creamy, savory filling. Let this cool slightly while you prepare your pastry bases.
03 - Line a baking sheet with parchment paper and arrange your pastry rectangles on it - these will be your Pop-Tart bases. Make sure to leave a little space between each one. Take your slightly cooled egg mixture and spoon a generous amount onto the center of each base, leaving about a half-inch border all the way around. Don't overfill or you'll have a mess on your hands when you seal them! Now place a second pastry rectangle on top of each filled base. Using the tines of a fork, press firmly all around the edges to seal your Pop-Tarts. This not only keeps the filling inside but also creates that classic crimped Pop-Tart edge we all know and love!
04 - Beat that remaining egg in a small bowl until it's nice and smooth. Using a pastry brush (or even your fingertip in a pinch), brush the top of each assembled Pop-Tart with the egg wash. This is going to give them that gorgeous golden-brown shine as they bake. If you want to get fancy, you can use the tip of a sharp knife to cut a few small slits in the top of each pastry - this helps steam escape and prevents any filling explosions in your oven.
05 - Slide your baking sheet into the preheated oven and bake those beautiful creations for about 18-20 minutes. You're looking for that perfect puffed-up, golden-brown finish that tells you the pastry is cooked through. Keep an eye on them toward the end - puff pastry can go from perfectly golden to overly brown pretty quickly! Once they're done, pull them out and let them cool on the baking sheet for about 5 minutes - the filling inside is going to be molten hot!
06 - While your Pop-Tarts are cooling slightly, mix together the melted butter and garlic powder in a small bowl if you're going for that extra flavor kick. Using a pastry brush, lightly brush this garlic butter over the top of each warm Pop-Tart. The warmth will help the butter soak in slightly, adding another layer of deliciousness. Sprinkle some freshly chopped herbs on top - chives or parsley work beautifully here, adding a pop of color and fresh flavor that complements the rich filling.
07 - These savory breakfast Pop-Tarts are best enjoyed while they're still warm, when the pastry is crisp and flaky and the filling is still gooey inside. Serve them up with some fresh fruit on the side for a complete breakfast, or pair with a simple green salad if you're enjoying them for lunch. They're portable enough to eat on the go, but fancy enough to serve at a brunch gathering too! If you have any leftovers (though I doubt you will!), they can be stored in the refrigerator and reheated in a 350°F oven for about 10 minutes to re-crisp the pastry.

# Notes:

01 - These Savory Breakfast Pop-Tarts transform the classic sweet treat into a delicious morning meal packed with protein and wrapped in flaky pastry.
02 - Feel free to customize the filling with whatever breakfast ingredients you love - sautéed mushrooms, spinach, bell peppers, or different cheeses all work wonderfully.
03 - Make a big batch on the weekend and freeze the unbaked assembled pop-tarts for quick breakfasts during the week - just add a few extra minutes to the baking time when cooking from frozen.
04 - For a more traditional Pop-Tart shape, try cutting the pastry into squares instead of rectangles and folding them over to create triangular hand pies.

Back