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Savory Breakfast Pop Tarts: 12 Delicious Recipes

Savory Breakfast Pop Tarts
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Revolutionize your morning with Savory Breakfast Pop Tarts. This ingenious reinterpretation of a childhood classic offers comforting familiarity infused with sophisticated flavors. Featuring a flaky crust filled with savory beef sausage gravy, scrambled eggs, and cheese, these portable treats are perfect for busy schedules.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cubed
  • ½ cup ice water, plus more if needed
  • ¼ pound beef breakfast 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)
  • A pinch of dried sage (optional)
  • 5 large eggs, scrambled
  • 1 cup shredded cheddar or Jack cheese
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Your favorite seasoning blend (for sprinkling)

Instructions

  1. For the Dough: Combine 3 cups all-purpose flour and 1 teaspoon salt in a large bowl. Cut 1 cup very cold, cubed unsalted butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces. Gradually add ½ cup ice water, mixing until dough just comes together. Form into two equal discs, wrap tightly, and chill for at least 1 hour.
  2. For the Savory Filling: In a skillet, cook ¼ pound beef breakfast sausage, crumbling it as it cooks. Drain any excess grease. Stir in 2 tablespoons all-purpose flour and cook for 1 minute. Gradually whisk in 1¼ cups whole milk. Bring to a simmer, stirring constantly until thickened. Season with ¼ teaspoon seasoned salt, ½ teaspoon black pepper, and optional rosemary/sage. Remove from heat and allow to cool completely.
  3. Once cooled, combine the sausage gravy with 5 large scrambled eggs and 1 cup shredded cheddar or Jack cheese in a bowl. Mix until well combined.
  4. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Remove one dough disc from the refrigerator. On a lightly floured surface, roll it into a 10×15 inch rectangle, about ⅛-inch thick. Trim edges and cut into 6 smaller rectangles (approx. 3×5 inches). Repeat with the second dough disc, yielding 12 rectangles total.
  5. Place about 1½ to 2 tablespoons of the cooled savory filling onto the center of six dough rectangles, leaving a ½-inch border. Lightly brush the edges with water or egg wash. Carefully place the remaining six plain dough rectangles directly on top of the filled ones, aligning the edges. Press down around the edges to seal.
  6. Use the tines of a fork to firmly crimp the edges of each pop tart, ensuring a strong seal and creating the classic look. Gently poke 2-3 holes on the top of each pop tart with a small knife or fork to allow steam to escape during baking.
  7. In a small bowl, whisk 1 large egg with 1 tablespoon water for the egg wash. Brush the tops of each assembled pop tart with the egg wash. Generously sprinkle with your favorite seasoning blend.
  8. Carefully transfer the pop tarts to the prepared baking sheets, leaving some space between them. Bake in the preheated oven for 20-25 minutes, or until the pastry is deeply golden brown and flaky. Remove from oven and let cool on the sheets for 5-10 minutes before transferring to a wire rack to cool completely.
  9. Serve warm for the best experience. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat in a toaster oven or conventional oven at 300°F (150°C) for 5-10 minutes until warmed through and crisp.

Notes

  • Chill the dough for best results.
  • Customize the filling with your favorite ingredients.
  • These pop tarts freeze well for later use.

Nutrition

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

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