Ingredients

3 cups all-purpose flour

1 teaspoon salt (for dough)

1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes

½ to ¾ cup ice water, as needed

¼ pound breakfast beef, crumbled

2 tablespoons all-purpose flour (for gravy)

1¼ cups whole milk

¼ teaspoon seasoned salt

½ teaspoon black pepper

½ teaspoon minced fresh rosemary (optional)

A pinch of dried sage (optional)

5 large eggs

1 cup shredded cheddar or Jack cheese (optional)

Your favorite seasoning blend

1 large egg (for egg wash)

1 tablespoon water or milk (for egg wash)

Instructions

Step 1: In a large bowl, whisk together the 3 cups flour and 1 teaspoon salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Gradually add ½ to ¾ cup ice water, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and chill for 1 to 2 hours.

Step 2: Cook and crumble the breakfast beef in a skillet over medium heat. Drain most of the fat, leaving about 1 tablespoon. Stir in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 1¼ cups milk and bring to a simmer, stirring until thickened. Season with seasoned salt, black pepper, and optionally rosemary and sage. Let the gravy cool completely.

Step 3: Scramble the 5 eggs and season with your favorite seasoning blend. While still warm, stir in the shredded cheese if using. Let the egg filling cool slightly.

Step 4: Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper. Roll out one chilled dough disc into a 12×16 inch rectangle about ⅛ inch thick. Trim edges and cut into eight 3×4 inch rectangles. Repeat with the second disc to make 16 pastry pieces.

Step 5: Arrange 8 pastry rectangles on the baking sheets. Spoon a layer of the cooled breakfast beef gravy onto the center of each, leaving a ½-inch border. Top with a portion of the scrambled egg filling. Cover with the remaining 8 pastry rectangles and press edges to seal. Crimp edges with a fork for a secure seal.

Step 6: Whisk together 1 egg and 1 tablespoon water or milk to make an egg wash. Brush the tops of the assembled pop tarts. Cut 2 to 3 small slits in each to vent steam.

Step 7: Bake for 18 to 22 minutes, or until the pastry is golden brown and the filling is set. Watch closely as oven temperatures can vary.

Step 8: Remove from the oven and let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool slightly. Serve warm and enjoy.

Tips & Variations

For a vegetarian option, substitute breakfast beef with sautéed mushrooms or plant-based sausage crumbles.

Adding fresh herbs like chives or thyme to the egg filling can boost flavor.

Use a cheese that melts well, like Monterey Jack or sharp cheddar, for a gooey texture.

If you prefer a sweeter touch, drizzle a little honey or maple syrup inside before sealing the pop tarts.

To ensure a flaky pastry, keep all ingredients cold and avoid overworking the dough.

FAQs

Can I make the dough in advance?

Yes, the dough can be made and refrigerated up to 2 days ahead. Allow it to come to a slightly cooler room temperature before rolling out.

Are these pop tarts freezer-friendly?

Yes, you can freeze assembled and sealed pop tarts before baking. Freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.