Savory Breakfast Pop Tarts
Delicious pop tarts filled with cheesy eggs, sausage, and caramelized onions, wrapped in a flaky puff pastry. Perfect for breakfast or brunch!
Ingredients
Filling Ingredients
- 6 pieces eggs Fresh eggs are always best for flavor and texture
- 1/2 cup crumbled spicy sausage, cooked Use your favorite sausage, or swap with turkey or veggie options
- 1 small sweet onion, thinly sliced Sweeter onions provide a lovely contrast to the savory elements
- 1/2 tablespoon salted butter Divided into two portions
- 3/4 cup shredded cheddar cheese Using a block of cheese and shredding it fresh enhances flavor
- 1/2 teaspoon hot sauce Feel free to adjust according to your heat preference
- 1 teaspoon balsamic reduction Adds depth and sweetness to the onions
Pastry and Topping Ingredients
- 1 box puff pastry (2 sheets, defrosted) Puff pastry takes these pop tarts to the next level with its flaky texture
- 1 egg white whisked Gives the pastry a beautiful golden finish
- 1 tablespoon everything seed bagel seasoning Adds an extra flavor punch and fun texture
- flour as needed for dusting Prevent sticking when working with puff pastry
Instructions
Preparation
- Preheat the oven to 400 degrees F.
- Whisk the eggs in a small bowl for about 30 seconds, then mix in the hot sauce and two pinches of salt.
- Melt 1/2 tablespoon of butter in a nonstick pan over medium-low heat, then add the whisked eggs and cook slowly, stirring continuously until small curds develop (about 3-4 minutes).
- Add 3/4 cup of shredded cheddar to the eggs and continue cooking until a semi-firm custard forms. Scoop the cheesy eggs into a bowl and set aside.
Onion and Sausage Preparation
- In the same pan, melt the remaining 1/2 tablespoon butter over medium heat and add the sliced onions with a pinch of salt. Cook until golden brown, about 10 minutes.
- Add the balsamic reduction, stir for another minute, and mix in the cooked sausage. Heat through for 1-2 minutes, then set aside.
Assembly
- Lightly flour a clean surface, roll out one sheet of puff pastry, and cut into 6 rectangles.
- Fill each pastry rectangle with the cheesy eggs and the sausage-onion mixture.
- Brush the edges of the pastries with the whisked egg white to seal.
- Roll out the second sheet of puff pastry, cut into another 6 rectangles and cover each filled pastry. Use a sharp knife to create two small slits on the top for steam release. Crimp the edges with a fork to seal.
- Brush the tops with egg white and sprinkle with everything bagel seasoning and the remaining cheese.
Baking
- Bake for about 20 minutes, rotating the tray halfway, until pop tarts are golden brown.
Notes
Store in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster for the best texture. These pop tarts freeze beautifully – prepare a large batch and freeze them for quick breakfasts.