There’s something undeniably nostalgic about Pop Tarts. For many of us, they were the grab-and-go breakfast of choice during rushed school mornings or lazy Saturday cartoons. But these Savory Breakfast Pop Tarts? They’re a grown-up twist on a childhood favorite—warm, flaky, and stuffed with all the comforting breakfast flavors we love.
This recipe brings a homemade touch to what was once a boxed treat. It’s inspired by slow weekend mornings, where the kitchen smells like buttery pastry and sizzling breakfast fillings. There’s a kind of magic that happens when you take the time to make breakfast from scratch, especially when it involves golden, oven-baked pockets that ooze cheese and hearty goodness with every bite.
What makes these pop tarts so special is their versatility. You can enjoy them hot out of the oven, wrap them up for a breakfast picnic, or even freeze them for busy weekday mornings. Whether you’re serving them to kids with a side of fruit or pairing them with coffee for a cozy brunch, these pop tarts always bring a smile. They’re simple, satisfying, and full of that homemade charm we all crave.
Let’s dive into this comforting recipe that blends flaky pastry with a cheesy, savory filling—a breakfast worth waking up for.
Why You’ll Love This Recipe:
- A nostalgic favorite, made from scratch with a savory twist
- Easy to customize with your favorite fillings
- Great for meal prep—freeze and reheat for busy mornings
- Perfect for brunch, lunchboxes, or breakfast on-the-go
- Combines the comfort of breakfast staples in a fun, handheld form
INGREDIENTS YOU’LL NEED:
For the Dough:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and cubed
- 1/3 cup ice water
For the Filling:
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled beef sausage
- 2 scrambled eggs (soft-set)
- 2 tbsp chopped green onions
For Assembly:
- 1 egg (for egg wash)
- Optional: extra shredded cheese or herbs for topping
HOW TO MAKE SAVORY BREAKFAST POP TARTS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Dough
Start by making your pastry dough. In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or your fingers) to work it in until the mixture resembles coarse crumbs. Slowly drizzle in the ice water, mixing just until the dough comes together. Be careful not to overwork it—you want a tender crust.
Form the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This resting time is key to that flaky, buttery texture.
Step 2: Prepare the Filling
While the dough chills, cook your beef sausage until browned and crumbly. Let it cool slightly. In a separate pan, scramble the eggs until just set—avoid overcooking them so they stay soft and creamy inside the pop tart. Combine the scrambled eggs with the sausage, cheese, and green onions in a bowl. Give it a gentle stir—this is the heart of your breakfast tart!
Step 3: Roll Out and Shape
Once the dough is chilled, roll it out on a floured surface to about 1/8-inch thickness. Cut it into equal-sized rectangles (roughly 3×4 inches). You should get about 10–12 rectangles, enough for 5–6 pop tarts.
Step 4: Fill and Seal
Lay half the rectangles on a parchment-lined baking sheet. Spoon a generous tablespoon of the filling onto the center of each. Top with the remaining rectangles. Use a fork to crimp the edges and seal the filling inside. Don’t forget to poke a couple of holes on top with a fork—this allows steam to escape and helps them bake evenly.
Step 5: Egg Wash and Bake
Brush the tops of each pop tart with a beaten egg for that golden, glossy finish. If you’re feeling fancy, sprinkle a bit of extra cheese or fresh herbs on top.
Bake at 375°F (190°C) for 22–25 minutes, or until golden brown and crisp.
HELPFUL TIPS:
- Make Ahead: Prepare the dough and filling the night before to save time in the morning.
- Freezer Friendly: These pop tarts freeze beautifully. Just let them cool completely, then wrap and freeze. Reheat in a toaster oven or air fryer.
- Don’t Overstuff: As tempting as it is, keep the filling moderate so the tarts seal properly and don’t burst.
- Pastry Shortcuts: If you’re short on time, you can use store-bought pie crust or puff pastry in a pinch—though homemade gives you that unbeatable buttery flake.
- Customize: Add sautéed veggies, switch cheeses, or use turkey ham for another twist. The base recipe is a blank canvas for your breakfast creativity.
DETAILS:
- Prep Time: 45 minutes (includes chilling time)
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 pop tarts
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian optional (if made without meat)
NOTES:
These savory pop tarts are best enjoyed warm, straight from the oven, but they also hold up well for next-day breakfasts. You can make a double batch and store them for the week ahead—trust me, you’ll wish you had more.
NUTRITIONAL INFORMATION:
(Estimated per pop tart)
- Calories: 310
- Protein: 10g
- Carbohydrates: 22g
- Fat: 20g
- Fiber: 1g
- Sugar: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these vegetarian?
Absolutely! Just leave out the beef sausage or replace it with a plant-based alternative. You could even bulk up the filling with sautéed mushrooms or spinach.
Can I use puff pastry instead of homemade dough?
Yes! Store-bought puff pastry works well and saves time. Just follow the same steps, adjusting baking time slightly as needed.
How do I keep the filling from leaking out?
Make sure to seal the edges well with a fork and don’t overfill the tarts. A tight seal and a small vent hole on top will keep things neat.
Do they reheat well?
Yes, they reheat beautifully in a toaster oven or air fryer. They’ll crisp right back up without drying out.
STORAGE INSTRUCTIONS:
Let the pop tarts cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each pop tart in foil or parchment paper and freeze for up to 2 months. Reheat in a 350°F oven for 10–15 minutes, or pop in the air fryer for a quicker option.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- JAMMY EGG AVOCADO PESTO TOAST
- Garlic Rosemary Focaccia Muffins
- Mini Peach and Cream Cheese Tarts
- Cheesy Garlic Bliss Bombs
CONCLUSION
There’s something undeniably satisfying about making these Savory Breakfast Pop Tarts from scratch. They’re warm, cheesy, and wrapped in a buttery crust that’s way better than anything from a box. Whether you’re meal-prepping for the week or hosting a cozy brunch, these pop tarts are sure to become a breakfast favorite.
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Savory Breakfast Pop Tarts
Description
There’s something undeniably nostalgic about Pop Tarts. For many of us, they were the grab-and-go breakfast of choice during rushed school mornings or lazy Saturday cartoons. But these Savory Breakfast Pop Tarts? They’re a grown-up twist on a childhood favorite—warm, flaky, and stuffed with all the comforting breakfast flavors we love.
This recipe brings a homemade touch to what was once a boxed treat. It’s inspired by slow weekend mornings, where the kitchen smells like buttery pastry and sizzling breakfast fillings. There’s a kind of magic that happens when you take the time to make breakfast from scratch, especially when it involves golden, oven-baked pockets that ooze cheese and hearty goodness with every bite.
What makes these pop tarts so special is their versatility. You can enjoy them hot out of the oven, wrap them up for a breakfast picnic, or even freeze them for busy weekday mornings. Whether you’re serving them to kids with a side of fruit or pairing them with coffee for a cozy brunch, these pop tarts always bring a smile. They’re simple, satisfying, and full of that homemade charm we all crave.
Let’s dive into this comforting recipe that blends flaky pastry with a cheesy, savory filling—a breakfast worth waking up for.
Ingredients
For the Dough:
2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/3 cup ice water
For the Filling:
1/2 cup shredded cheddar cheese
1/4 cup cooked and crumbled beef sausage
2 scrambled eggs (soft-set)
2 tbsp chopped green onions
For Assembly:
1 egg (for egg wash)
Optional: extra shredded cheese or herbs for topping
Instructions
Step 1: Make the Dough
Start by making your pastry dough. In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or your fingers) to work it in until the mixture resembles coarse crumbs. Slowly drizzle in the ice water, mixing just until the dough comes together. Be careful not to overwork it—you want a tender crust.
Form the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This resting time is key to that flaky, buttery texture.
Step 2: Prepare the Filling
While the dough chills, cook your beef sausage until browned and crumbly. Let it cool slightly. In a separate pan, scramble the eggs until just set—avoid overcooking them so they stay soft and creamy inside the pop tart. Combine the scrambled eggs with the sausage, cheese, and green onions in a bowl. Give it a gentle stir—this is the heart of your breakfast tart!
Step 3: Roll Out and Shape
Once the dough is chilled, roll it out on a floured surface to about 1/8-inch thickness. Cut it into equal-sized rectangles (roughly 3×4 inches). You should get about 10–12 rectangles, enough for 5–6 pop tarts.
Step 4: Fill and Seal
Lay half the rectangles on a parchment-lined baking sheet. Spoon a generous tablespoon of the filling onto the center of each. Top with the remaining rectangles. Use a fork to crimp the edges and seal the filling inside. Don’t forget to poke a couple of holes on top with a fork—this allows steam to escape and helps them bake evenly.
Step 5: Egg Wash and Bake
Brush the tops of each pop tart with a beaten egg for that golden, glossy finish. If you’re feeling fancy, sprinkle a bit of extra cheese or fresh herbs on top.
Bake at 375°F (190°C) for 22–25 minutes, or until golden brown and crisp.
Notes
These savory pop tarts are best enjoyed warm, straight from the oven, but they also hold up well for next-day breakfasts. You can make a double batch and store them for the week ahead—trust me, you’ll wish you had more.