Description
These Savory Breakfast Pop-Tarts combine flaky, buttery pastry with a delicious filling of softly scrambled eggs, sharp cheddar cheese, and fresh chives. Perfectly golden and puffed from the oven, they make a convenient and satisfying breakfast that can be enjoyed on the go or shared around the table.
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
- Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Prepare the Filling: Heat olive oil or butter in a small skillet over medium heat. Beat the 3 eggs with salt, pepper, and chopped chives. Pour the mixture into the skillet and cook gently, stirring occasionally, until softly scrambled. Remove from heat and let cool slightly to prevent leaking when assembling.
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking during baking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough out to about 1/8 inch thickness. Cut into rectangles roughly 4 by 3 inches, making about 6 to 8 pieces depending on size.
- Assemble Pop-Tarts: Spoon the scrambled egg mixture onto half of the rectangles, leaving a small margin around the edges. Sprinkle shredded cheddar cheese evenly over the eggs. Brush the edges of these rectangles with beaten egg wash to help seal.
- Seal and Finish: Place a plain rectangle over each filled one and press the edges firmly with a fork to seal the pockets well. Brush the tops with remaining egg wash to give a shiny, golden crust after baking.
- Bake: Arrange the assembled pop-tarts on the prepared baking sheet and bake for 20-25 minutes until golden brown and puffed up.
- Cool and Serve: Allow the pop-tarts to cool slightly on a wire rack before serving to let the filling set and avoid burns.
Notes
- Ensure the butter is very cold to achieve a flaky pastry texture.
- Do not overcook the scrambled eggs; they should be soft to remain creamy inside the pop-tarts.
- You can substitute cheddar cheese with your favorite variety like mozzarella or pepper jack for different flavor profiles.
- These can be made ahead and reheated in the oven or toaster for a quick breakfast.
- Make sure to seal the edges properly to prevent the filling from leaking during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
