Description
Delight in these savory breakfast Pop-Tarts, featuring a flaky homemade pastry filled with softly scrambled eggs, cheddar cheese, and fresh chives. Perfectly baked until golden and puffed, these handheld delights offer a delicious, easy-to-make morning treat that combines classic breakfast flavors with a fun, portable twist.
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
- Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs to ensure a flaky pastry base.
- Form the dough: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the egg filling: 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 let cool slightly to prevent steaming the dough.
- Preheat oven and prepare baking sheet: Set oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut into rectangles roughly 4×3 inches, aiming for 6-8 pieces for individual Pop-Tarts.
- Assemble the Pop-Tarts: Spoon the scrambled eggs onto half of the dough rectangles, then sprinkle shredded cheddar cheese on top, leaving a small border around the edges for sealing.
- Seal the edges: Brush the edges of the filled rectangles with beaten egg wash, then place a plain rectangle over each. Press edges firmly with a fork to seal and prevent filling leakage.
- Apply egg wash and bake: Brush the tops with the remaining egg wash to achieve a golden finish. Bake for 20-25 minutes until the Pop-Tarts are puffed and golden brown.
- Cool and serve: Let the Pop-Tarts cool slightly before serving to allow the filling to set.
Notes
- Ensure the butter is cold and work quickly when cutting it into the flour to achieve a flaky crust.
- Use sharp cheddar cheese for a rich flavor or substitute with your favorite cheese.
- The scrambled eggs should be slightly undercooked before filling to avoid overcooking during baking.
- These Pop-Tarts can be made ahead and reheated gently in the oven or toaster oven.
- For a vegetarian option, this recipe already fits, but omit the cheese to make it vegan and replace eggs with tofu scramble and vegan butter.
