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
