Description
These Savory Breakfast Pop Tarts are a delicious and convenient morning treat featuring cheesy scrambled eggs, caramelized onions, spicy sausage, and puff pastry. Perfectly golden and topped with everything bagel seasoning, these pop tarts make a fantastic on-the-go breakfast or brunch option bursting with rich, savory flavors and a flaky crust.
Ingredients
Scale
Egg and Cheese Filling
- 1 tbsp salted butter (divided)
- 6 eggs
- 1/2 tsp hot sauce (such as Frank’s)
- 1 cup shredded cheddar cheese (divided, such as Tillamook)
Onion and Sausage Mixture
- 1 small sweet onion (thinly sliced)
- 1 tsp balsamic reduction
- 1/2 cup crumbled spicy sausage (cooked)
Pastry and Topping
- Flour (for dusting)
- 1 box puff pastry (2 sheets, defrosted)
- 1 egg white (whisked)
- Everything seed bagel seasoning (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure a hot environment for baking your pop tarts to a golden crisp.
- Prepare Egg Mixture: Crack 6 eggs into a small bowl and whisk vigorously for about 30 seconds. Add 1/2 teaspoon hot sauce and two pinches of salt, then whisk again to combine evenly for a flavorful scrambled egg base.
- Cook Eggs: Heat 1/2 tablespoon of salted butter in a nonstick pan over medium-low heat. Once melted, pour in the whisked eggs and cook slowly, stirring continuously until small curds start to form, ensuring creamy scrambled eggs.
- Add Cheese to Eggs: Stir in most of the shredded cheddar cheese (reserve just under 1/4 cup for topping) and continue cooking gently until the eggs form a semi-firm, cheesy custard texture. Remove from heat and transfer eggs to a bowl.
- Prepare Onion and Sausage: In the same pan, melt the remaining 1/2 tablespoon butter and add the thinly sliced sweet onion with a pinch of salt. Cook over medium heat, stirring frequently for about 10 minutes until caramelized. Stir in the balsamic reduction and cook for one more minute. Add the cooked spicy sausage and heat through for 1-2 minutes. Remove from heat and set aside.
- Prepare Puff Pastry Base: Lightly flour a clean work surface. Roll out one sheet of the defrosted puff pastry and cut it into six equal rectangles. Arrange these rectangles on a parchment-lined baking sheet, ready for filling.
- Fill Pastry: Divide the cheesy scrambled eggs and the sausage-onion mixture evenly among the six rectangles of puff pastry. Dab whisked egg white around the edges to help seal the pop tarts.
- Top Pastry and Seal: Flour the work surface again and roll out the second puff pastry sheet. Cut into six rectangles to cover the filled pop tarts. Place one piece over each filling, gently pressing the edges. Use a sharp knife to pierce two small steam vents on each and crimp edges closed with the back of a fork for a tight seal.
- Glaze and Garnish: Brush each pop tart with the remaining whisked egg white to achieve a glossy finish. Sprinkle generously with everything bagel seasoning and lightly dust the tops with the reserved shredded cheddar cheese.
- Bake: Bake in the preheated oven for 20 minutes, rotating the tray halfway through to ensure even browning. Bake until the pastry is puffed, golden brown, and crisp.
Notes
- Make sure the puff pastry is completely thawed before rolling to prevent cracking.
- You can substitute spicy sausage with any cooked breakfast sausage or omit for a vegetarian version.
- Adjust hot sauce quantity based on your spice preference.
- These pop tarts are best enjoyed fresh but can be reheated in the oven or toaster oven to maintain crispness.
- Use a fork to crimp edges securely to prevent filling leakage during baking.
