Description
Enjoy a delightful twist on classic pop-tarts with these savory breakfast pop-tarts filled with fluffy scrambled eggs, sharp cheddar cheese, and fresh chives. Perfectly flaky homemade pastry encases a creamy, flavorful filling, making for a satisfying breakfast or brunch treat.
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
- Prepare the dough: In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold unsalted 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 comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.
- Cook the scrambled eggs: Heat olive oil or butter in a small skillet over medium heat. Beat 3 large eggs with salt, pepper, and chopped chives or green onions. Pour the egg mixture into the skillet and cook gently, stirring occasionally, until softly scrambled but still moist. Remove from heat and allow the eggs to cool slightly.
- Preheat the oven: Set the oven temperature to 375°F (190°C) and line a baking sheet with parchment paper for easy baking and cleanup.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut the dough into rectangles roughly 4 by 3 inches in size, making about 6 to 8 pieces depending on dough thickness.
- Assemble the pop-tarts: Spoon the cooled scrambled eggs onto half of the dough rectangles, leaving a small border around the edges. Sprinkle shredded cheddar cheese evenly over the eggs. Brush the edges of these rectangles with the beaten egg wash to help seal them.
- Seal the pastries: Place a plain dough rectangle over each filled one. Press the edges firmly together using a fork to securely seal the pop-tarts and prevent filling leakage during baking. Brush the tops with the remaining egg wash for a golden finish.
- Bake: Place the assembled pop-tarts on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Cool and serve: Remove the pop-tarts from the oven and allow them to cool slightly on a wire rack before serving warm for the best flavor and texture experience.
Notes
- If you prefer a spicier kick, add a pinch of chili flakes or cayenne pepper to the egg mixture.
- For added texture, you can incorporate finely diced bell peppers or mushrooms into the scrambled eggs.
- Ensure the butter and water are cold when making the dough to achieve optimal flakiness.
- These pop-tarts reheat well in a toaster oven or conventional oven for a quick breakfast on the go.
- Store leftover pop-tarts in an airtight container in the refrigerator for up to 3 days.
