Description

Enjoy a delicious homemade savory breakfast with these delightful Pop Tarts filled with rich breakfast beef gravy and fluffy scrambled eggs. Wrapped in a flaky, buttery pastry crust, these pop tarts are perfect for a hearty morning meal or brunch.

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)

For 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 into two discs, wrap in plastic, and chill for at least 1 to 2 hours to firm up the dough.
Make Breakfast Beef Gravy Filling: Cook and crumble the breakfast beef in a skillet over medium heat. Drain excess fat, leaving about 1 tablespoon. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk, bring to a simmer while stirring until thickened. Season with seasoned salt, black pepper, and optionally add rosemary and sage. Allow the gravy to cool completely.
Prepare Egg Filling: Scramble the eggs in a pan seasoned with your favorite seasoning blend. While still warm, optionally stir in shredded cheddar or Jack cheese. Remove from heat and cool slightly to avoid melting the pastry during assembly.
Assemble Pop Tarts: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Roll out one chilled dough disc on a floured surface into a 12×16 inch rectangle about ⅛ inch thick. Trim edges and cut into eight 3×4 inch rectangles. Repeat with the second dough disc, yielding 16 pieces total.
Fill and Seal: Arrange 8 pastry rectangles on prepared sheets. Spoon a layer of cooled breakfast beef gravy onto the center of each, leaving a ½-inch border all around. Top with a portion of scrambled egg mixture. Cover with the remaining 8 pastry rectangles. Press the edges to seal, then crimp with a fork to secure.
Egg Wash and Vent: Whisk together one egg and water or milk to make an egg wash. Brush the tops of the assembled pop tarts evenly. Cut 2-3 small slits on top of each to allow steam to escape while baking.
Bake: Bake in the preheated oven for 18-22 minutes until the pastry turns golden brown and the filling is set. Watch closely to prevent burning as oven temperatures vary.
Cool and Serve: Remove from oven and let pop tarts cool on the baking sheet for about 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 eating.

Notes

Ensure the butter is very cold before cutting it into the flour for a flaky crust.
Do not overmix the dough when adding water; just combine to avoid a tough pastry.
Let the gravy and egg fillings cool before assembling to prevent the dough from becoming soggy.
You can customize the seasoning in the egg filling to your taste, adding herbs or spices as desired.
Pop tarts are best enjoyed warm but can be reheated in the oven or toaster oven for crispness.
Use parchment paper when baking for easy cleanup and to prevent sticking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: savory breakfast pop tarts, breakfast beef gravy, scrambled egg filling, homemade breakfast pastry, pop tarts recipe, flaky pastry, savory brunch ideas