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Savory Beef Breakfast Pop Tarts: 6 Steps to Deliciousness

Savory Beef Breakfast Pop
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Savory Beef Breakfast Pop Tarts bring a hearty twist to your morning routine. This recipe combines flaky pastry with a rich beef sausage gravy and scrambled eggs.

Ingredients

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  • For the Flaky Pastry Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
  • For the Sausage Gravy Filling:
  • ¼ pound breakfast beef sausage
  • 2 tablespoons all-purpose flour
  • 1¼ cups whole milk
  • ¼ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ½ teaspoon minced fresh rosemary (optional)
  • A pinch of dried sage (optional)
  • For the Egg Filling:
  • 5 large eggs
  • For Assembly & Topping:
  • 1 large egg (for egg wash)
  • 1 tablespoon water or milk (for egg wash)
  • 1 cup shredded cheddar or Jack cheese (optional topping)
  • Your favorite seasoning blend (for sprinkling)

Instructions

  1. Prepare Flaky Pastry Dough: Combine flour, sugar, and salt in a large bowl. Cut in very cold butter until pea-sized pieces remain. Gradually add ice water, mixing gently, until dough just comes together. Form into a disc, wrap tightly, and refrigerate for at least 1-2 hours.
  2. Prepare Beef Sausage Gravy: In a medium skillet, cook ¼ pound crumbled breakfast beef sausage until browned. Drain excess fat. Stir in 2 tablespoons all-purpose flour, then gradually whisk in 1¼ cups whole milk. Cook over medium heat, stirring, until thickened. Season with ¼ teaspoon seasoned salt, ½ teaspoon black pepper, ½ teaspoon minced fresh rosemary (optional), and a pinch of dried sage (optional). Set aside to cool completely.
  3. Prepare Scrambled Eggs: Lightly beat 5 large eggs. Scramble them in a separate skillet over medium heat until just set but still moist; do not overcook. Set aside to cool completely.
  4. Assemble Pop Tarts: Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Whisk 1 large egg with 1 tablespoon water/milk for egg wash. On a lightly floured surface, roll chilled dough into an ⅛-inch thick rectangle (approx. 12×18 inches). Cut into 12 rectangles (approx. 3×4.5 inches each), yielding 6 pop tarts (each requires a top and bottom piece). On 6 dough rectangles, spread a layer of cooled scrambled eggs, then top with a layer of cooled beef sausage gravy, leaving a ½-inch border. Avoid overfilling. Brush exposed dough borders with egg wash, then top with remaining 6 dough rectangles. Press edges to seal, then crimp with a fork.
  5. Finish and Top: Make 2-3 small slits on top of each pop tart for steam vents. Brush tops with remaining egg wash. Sprinkle generously with 1 cup shredded cheddar or Jack cheese (if using) and your favorite seasoning blend. For best flakiness, chill assembled pop tarts for 15-20 minutes.
  6. Bake Golden Pop Tarts: Transfer pop tarts to prepared baking sheets. Bake for 20-25 minutes, or until pastry is golden brown and crisp. Cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • For a spicier filling, consider adding diced jalapeños.
  • Store leftovers in an airtight container in the fridge.
  • Reheat in the oven for best results.

Nutrition

Find it online: https://quizsavor.com/savory-beef-breakfast-pop-tarts/

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