Description
These Savory Breakfast Pop Tarts are a perfect handheld morning meal featuring flaky puff pastry filled with fluffy scrambled eggs, melted cheddar cheese, bell peppers, and spinach. Baked to golden perfection and garnished with fresh chives, this recipe offers a delicious and convenient way to start your day.
Ingredients
Scale
Pastry and Filling
- 1 sheet puff pastry, thawed
- 2 large eggs
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped bell peppers
- 1/4 cup chopped spinach
- 1 tablespoon milk
- Salt and pepper, to taste
For Egg Wash and Garnish
- 1 egg (for egg wash)
- 1 tablespoon chives or green onions, finely chopped (for garnish)
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Puff Pastry. Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 4 equal rectangles to form the bases for your tarts.
- Cook Scrambled Eggs. In a bowl, beat 2 eggs with milk, salt, and pepper. Lightly scramble the eggs in a skillet over medium heat until just set, then remove from heat to avoid overcooking.
- Assemble Filling. Place a spoonful of the scrambled eggs in the center of each puff pastry rectangle. Top with chopped spinach, bell peppers, and shredded cheddar cheese.
- Seal Tarts. Fold each pastry rectangle over the filling to create a pocket. Seal the edges firmly by pressing with a fork to prevent leakage during baking.
- Apply Egg Wash. Beat the remaining egg and brush it over the top of each tart to achieve a golden, glossy finish once baked.
- Bake. Arrange the tarts on the prepared baking sheet and bake in the oven for 20-25 minutes or until they are puffed up and golden brown.
- Garnish and Serve. Remove from the oven and sprinkle chopped chives or green onions over the top. Serve warm for the best flavor and texture.
Notes
- Ensure the puff pastry is fully thawed before rolling to prevent cracking.
- Feel free to customize the filling with other vegetables or meats like cooked bacon or sausage.
- Use cold eggs straight from the fridge for better scrambling control.
- To keep the pastry edges sealed better, you can chill the assembled tarts in the refrigerator for 10 minutes before baking.
- These pop tarts are best eaten fresh but can be reheated in an oven or toaster oven to retain crispness.
