Description
Savory Breakfast Pop-Tarts packed with bacon, eggs, and cheese. Quick, comforting, crowd-pleasing breakfast treat.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 6 large eggs, scrambled and cooled
- 1 cup shredded cheddar cheese
- 8 strips bacon, cooked and crumbled
- ¼ cup finely chopped green onions
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 egg beaten with 1 tablespoon water (egg wash)
- Flaky sea salt for sprinkling
Instructions
- Step 1: Prepare the Pastry Dough In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough begins to form. Gather the dough together, divide it into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to overnight.
- Step 2: Prepare Your Filling While the dough chills, cook your filling components and allow them to cool completely. For the classic filling, scramble eggs until just set but still slightly moist, then let them cool. In a bowl, combine the cooled scrambled eggs, shredded cheese, crumbled bacon, chopped green onions, pepper, and garlic powder. Mix gently to combine all ingredients evenly without breaking up the eggs too much.
- Step 3: Assemble the Pop-Tarts Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about ⅛-inch thickness. Cut into 3×4-inch rectangles. Transfer these rectangles to your prepared baking sheets. Spoon about 2 tablespoons of filling onto each rectangle, leaving a ½-inch border around the edges.
- Step 4: Seal and Decorate Roll out the second disk of dough and cut into matching rectangles. Place these on top of the filled rectangles. Use your fingers to press around the filling, removing any air pockets, then press firmly around the edges to seal. Crimp the edges with a fork to ensure they’re well-sealed. Use a sharp knife to cut 3 small vents in the top of each pop-tart. Brush the tops with egg wash and sprinkle with flaky sea salt.
- Step 5: Bake to Golden Perfection Bake your Savory Breakfast Pop-Tarts for 20-25 minutes, rotating the pans halfway through, until they’re golden brown and the crust is fully cooked. Allow to cool slightly before serving – the filling will be extremely hot! These can be enjoyed warm or at room temperature, making them perfect for busy mornings or weekend brunches alike.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 pop-tart
- Calories: 350 calories
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 13 grams
- Cholesterol: 200 mg