Description
These Savory Breakfast Pop Tarts combine a flaky homemade pastry crust with a rich breakfast beef gravy and cheesy scrambled eggs filling. Perfect for a hearty morning meal, they bake up golden and delicious, offering a delightful twist on the classic sweet pop tart.
Ingredients
Scale
For the Pastry Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup to ¾ cup ice water, as needed
For the Breakfast Beef Gravy Filling
- ¼ pound breakfast beef, crumbled
- 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
- Your favorite seasoning blend
- 1 cup shredded cheddar or Jack cheese (optional)
For Egg Wash
- 1 large egg
- 1 tablespoon water or milk
Instructions
- Prepare Pastry Dough: In a large bowl, whisk together 3 cups flour and 1 teaspoon salt. Cut in 1 cup cold butter cubes until the mixture resembles pea-sized crumbs. Gradually add ½ to ¾ cup ice water, mixing just until the dough comes together. Divide dough into two discs, wrap them in plastic, and chill in the refrigerator for at least 1 to 2 hours.
- Make Breakfast Beef Gravy Filling: In a skillet, cook and crumble ¼ pound breakfast beef over medium heat. Drain excess fat, leaving about 1 tablespoon. Stir in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 1¼ cups whole milk, bringing the mixture to a simmer while stirring until it thickens. Season with ¼ teaspoon seasoned salt, ½ teaspoon black pepper, and optionally add minced fresh rosemary and a pinch of dried sage. Allow the gravy to cool completely.
- Prepare Egg Filling: Scramble 5 large eggs and season with your favorite seasoning blend. While still warm, optionally stir in 1 cup shredded cheddar or Jack cheese. Let the egg mixture cool slightly.
- Assemble Pop Tarts: Preheat oven to 400°F (200°C) and line baking sheets with parchment paper. Roll out one chilled dough disc on a floured surface into a 12×16 inch rectangle, about â…›-inch thick. Trim edges and cut into eight 3×4 inch rectangles. Repeat with the second disc to yield 16 pastry rectangles total.
- Fill and Seal: Arrange 8 pastry rectangles on the prepared baking sheets. Spoon a layer of the cooled breakfast beef gravy onto the center of each, leaving a ½-inch border around edges. Top each with a portion of the scrambled egg filling. Cover with the remaining 8 pastry rectangles, pressing edges to seal and crimping with a fork to ensure they are well sealed.
- Egg Wash and Vent: Whisk together 1 large egg and 1 tablespoon water or milk to make an egg wash. Brush the tops of the assembled pop tarts with the wash. Create 2-3 small slits on the top of each pop tart for steam vents to prevent bursting during baking.
- Bake: Bake the pop tarts for 18 to 22 minutes or until the pastry is golden brown and the filling is set. Oven temperatures vary, so watch closely towards the end of baking to avoid overbrowning.
- Cool and Serve: Remove pop tarts from the oven and let cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool slightly before serving warm. Store leftovers in an airtight container for up to 4 days and reheat gently before eating.
Notes
- Chilling the dough properly is crucial for a flaky texture.
- You can substitute breakfast beef with sausage or bacon for different flavor variations.
- Fresh herbs like rosemary and sage add a lovely aroma but are optional.
- If you prefer a vegetarian version, omit the beef and substitute with sautéed mushrooms or spinach.
- The egg wash ensures a beautiful golden, glossy finish.
- Make sure steam vents are cut into the pop tarts to allow escaping moisture and prevent bursting.
- Leftovers can be frozen for longer storage; reheat in an oven to maintain crispiness.
