Description
These savory breakfast Pop Tarts combine a flaky homemade pastry crust with a rich, flavorful filling of breakfast beef gravy and scrambled eggs, optionally enhanced with cheese and herbs. Perfect for a comforting morning meal, these handheld pastries are baked until golden and make great warm breakfasts or snacks.
Ingredients
Scale
Pastry Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup to ¾ cup ice water, as needed
Breakfast Beef Gravy Filling
- ¼ pound breakfast beef, crumbled
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon minced fresh rosemary (optional)
- A pinch of dried sage (optional)
Egg Filling
- 5 large eggs
- Your favorite seasoning blend
- 1 cup shredded cheddar or Jack cheese (optional)
Egg Wash
- 1 large egg
- 1 tablespoon water or milk
Instructions
- Prepare Pastry Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Gradually add ice water, mixing just until the dough comes together. Divide the dough into two discs, wrap them tightly, and chill in the refrigerator for at least 1-2 hours.
- Make Breakfast Beef Gravy Filling: Cook and crumble the breakfast beef in a skillet over medium heat. Drain excess fat, leaving about 1 tablespoon in the pan. Stir in the flour and cook for 1 minute. Gradually whisk in milk and bring to a simmer, stirring constantly until thickened. Season with seasoned salt, black pepper, and optionally rosemary and sage. Let cool completely before using.
- Prepare Egg Filling: Scramble the eggs in a pan and season with your favorite seasoning blend. While still warm, stir in shredded cheese if using. Allow the egg mixture to cool slightly.
- Assemble Pop Tarts: Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper. Roll out one chilled dough disc to a 12×16 inch rectangle about â…›-inch thick. Trim edges and cut into eight 3×4 inch rectangles. Repeat with the second dough disc to have sixteen pastry pieces total.
- Fill and Seal: Place eight pastry rectangles on the prepared baking sheets. Spoon a layer of the cooled breakfast beef gravy onto the center of each pastry, leaving a ½-inch border. Top each with a portion of the scrambled egg filling. Cover with the remaining eight pastry rectangles. Press edges to seal and crimp with a fork for a decorative finish.
- Egg Wash and Vent: Whisk the egg with water or milk to create an egg wash. Brush the tops of the assembled Pop Tarts thoroughly. Using a sharp knife, create 2-3 small slits on the top of each pastry to allow steam to escape during baking.
- Bake: Bake the Pop Tarts in the preheated oven for 18-22 minutes or until the pastry is golden brown and the filling is set. Monitor closely as oven temperatures vary.
- Cool and Serve: Remove from the oven and let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool slightly before serving warm. Store leftovers in an airtight container for up to 4 days and gently reheat before serving.
Notes
- Chilling the dough discs is essential for flaky pastry and easier rolling.
- The seasoned salt and optional herbs add depth, but can be omitted or substituted based on preference.
- Cheese in the egg filling is optional but adds a nice creamy texture and flavor.
- Ensure the filling is cooled before assembling to prevent soggy pastry and to help seal the edges properly.
- Store leftovers refrigerated and reheat gently to maintain pastry texture.
- You can customize seasoning blends in the egg filling to suit your taste.
