Description
Delightful savory breakfast pop-tarts filled with fluffy scrambled eggs, sharp cheddar cheese, and fresh chives, all encased in a flaky, buttery homemade pastry crust. Perfect for a hearty morning meal or brunch, these pop-tarts combine classic breakfast flavors with a convenient handheld format.
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 flour and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Cook scrambled eggs: Heat olive oil or butter in a small skillet over medium heat. Beat 3 eggs with salt, pepper, and chopped chives, then cook gently, stirring occasionally, until softly scrambled. Remove from heat and allow to cool slightly.
- Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Roll out dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut the dough into rectangles roughly 4 by 3 inches, making about 6 to 8 pieces.
- Assemble pop-tarts: Spoon the scrambled eggs onto half of the dough rectangles, then sprinkle shredded cheddar cheese on top while leaving a small border around the edges.
- Seal edges: Brush the edges of each filled rectangle with beaten egg wash. Place a plain rectangle over each filled one, pressing the edges firmly together with a fork to seal the pop-tarts.
- Apply egg wash and bake: Brush the tops of the sealed pop-tarts with the remaining egg wash. Bake in the preheated oven for 20 to 25 minutes until golden brown and puffed.
- Cool and serve: Let the savory pop-tarts cool slightly before serving for the best texture and flavor.
Notes
- Ensure the butter is very cold to achieve a flaky pastry crust.
- Adjust the amount of ice water as needed to form a workable dough.
- You can customize the filling by adding cooked bacon, sausage, or vegetables according to preference.
- Store leftovers in an airtight container; reheat in an oven or toaster oven for best results.
- Use a fork to firmly seal the edges to prevent the filling from leaking during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
