Savory Breakfast Pop-Tarts a flaky, golden pop-tarts filled with a savory blend of eggs, cheese, and herbs—perfect for a hearty morning treat that’s easy to make and delicious to eat.
Why You’ll Love This Recipe
I love starting my day with something warm, satisfying, and a bit different. These savory breakfast pop-tarts bring together flaky pastry and a creamy, flavorful filling of scrambled eggs, cheddar cheese, and fresh herbs. They’re great for busy mornings because I can make them ahead and reheat easily. Plus, they’re customizable and always a hit whether I’m serving family or friends.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
4-5 tablespoons ice water
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)
1 egg (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, whisk together the flour and salt. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Then, I form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
While the dough chills, I heat olive oil or butter in a small skillet over medium heat. I beat 3 eggs with salt, pepper, and chopped chives, then pour the mixture into the skillet. I cook gently, stirring occasionally, until the eggs are softly scrambled. Once done, I remove from heat and let them cool slightly.
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, I roll out the dough to about 1/8 inch thick and cut it into rectangles roughly 4×3 inches. This usually makes about 6-8 rectangles.
I spoon a generous amount of scrambled eggs onto half of the rectangles, then sprinkle shredded cheddar cheese on top, leaving a small border around the edges.
Brushing the edges with beaten egg wash, I place a plain rectangle over each filled one and press the edges firmly with a fork to seal them.
I brush the tops with the remaining egg wash and bake for 20-25 minutes or until golden brown and puffed. After baking, I let them cool slightly before serving.
Servings and timing
This recipe makes about 6 savory pop-tarts. Prep time is around 15 minutes, cooking time about 25 minutes, so the total time from start to finish is roughly 40 minutes.
Variations
I sometimes swap cheddar for other cheeses like mozzarella or feta to change the flavor profile. Adding cooked bacon or sausage to the filling adds a meaty boost. You can also experiment with different herbs like parsley, dill, or thyme depending on what I have on hand. For a lighter crust, I’ve tried using whole wheat flour, but it changes the texture a bit.
Storage/reheating
I store leftover pop-tarts in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until warmed through and crisp again. Microwave works in a pinch but can make the crust a little soggy.
Related Recipes:
- Strawberry Pop-Tarts
- Homemade Gluten-Free Strawberry Rhubarb Pop Tarts
- Mini Peach and Cream Cheese Tarts
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day ahead and keep it refrigerated. It actually helps the dough relax and improves flakiness.
Can I freeze these pop-tarts?
Absolutely! I freeze unbaked assembled pop-tarts on a tray, then transfer them to a freezer bag. When ready to bake, I thaw them in the fridge overnight and bake as usual.
What can I use instead of chives?
Green onions, finely chopped shallots, or fresh herbs like parsley or dill work well as substitutes.
Can I make these vegan?
You can try replacing eggs with tofu scramble and use a vegan butter alternative for the crust, but the texture and flavor will differ from the original.
How do I prevent the filling from leaking?
I make sure to leave a border around the edges and press them firmly with a fork after brushing with egg wash to seal the pop-tarts well.
Conclusion
I find these savory breakfast pop-tarts to be a perfect way to start the day with something homemade and filling. They strike a great balance between flaky pastry and a rich, cheesy egg filling that’s customizable and easy to prepare. Whether I’m making them for a quick breakfast or brunch, they always hit the spot and keep me fueled for hours.
📖 Recipe:
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Savory Breakfast Pop-Tarts
- Total Time: 40 minutes
- Yield: 6 savory pop-tarts
- Diet: Vegetarian
Description
Flaky, golden pop-tarts filled with a savory blend of eggs, cheese, and herbs—perfect for a hearty morning treat that’s easy to make and delicious to eat.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
4–5 tablespoons ice water
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)
1 egg (for egg wash)
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 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.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out dough on a lightly floured surface to about 1/8 inch thick. Cut into rectangles roughly 4×3 inches, about 6-8 pieces.
- Spoon scrambled eggs onto half the rectangles, then sprinkle shredded cheddar cheese on top, leaving a small border.
- Brush edges with beaten egg wash, place a plain rectangle over each filled one, and press edges firmly with a fork to seal.
- Brush tops with remaining egg wash and bake for 20-25 minutes until golden brown and puffed.
- Let cool slightly before serving.
Notes
You can swap cheddar for mozzarella or feta for different flavors.
Add cooked bacon or sausage for a meaty boost.
Try different herbs like parsley, dill, or thyme based on preference.
Whole wheat flour can be used for a lighter crust but changes texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in toaster oven or regular oven at 350°F (175°C) for 5-7 minutes for best crispness.
Microwave reheating may soften the crust.
Dough can be made ahead and refrigerated for better flakiness.
Pop-tarts can be frozen unbaked and baked after thawing overnight in the fridge.
To prevent filling leaks, leave a border and press edges firmly with a fork after egg wash.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop-tart
- Calories: Approx. 250 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
