Ingredients
Equipment
Method
Prepare the Filling
- In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set sausage aside.
- In the same skillet (or clean it), add a tiny bit of oil if needed, and sauté the finely diced bell pepper and onion until softened, about 3-4 minutes.
- In a small bowl, whisk the 2 large eggs with a pinch of salt and pepper. Pour into the skillet and scramble until just set but still slightly moist. Remove from heat.
- In a medium mixing bowl, combine the cooked sausage, sautéed bell pepper and onion, scrambled eggs, shredded cheese, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well to combine. Set aside to cool slightly.
Prepare the Pastry
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Lightly flour a clean work surface. Unroll one sheet of thawed puff pastry. Using a rolling pin, gently roll it into a roughly 10x15 inch rectangle. Cut the pastry into 6 equal rectangles (approx. 5x5 inches each). Repeat with the second sheet of puff pastry, yielding a total of 12 rectangles.
Assemble the Pop-Tarts
- Place 6 of the pastry rectangles on the prepared baking sheet. Spoon about 2 tablespoons of the cooled filling onto the center of each of these 6 rectangles, leaving a 1/2-inch border around the edges.
- Lightly brush the edges of the pastry rectangles with a little water or egg wash. Place the remaining 6 pastry rectangles on top of the filled ones.
- Using the tines of a fork, firmly press and seal the edges of each pop-tart all the way around. This helps prevent the filling from leaking out during baking and creates the classic pop-tart look.
Egg Wash & Bake
- In a small bowl, whisk the remaining 1 large egg with 1 tsp milk to create an egg wash. Brush the tops of all the assembled pop-tarts generously with the egg wash.
- Sprinkle the tops of the pop-tarts with the everything bagel seasoning. Using a small sharp knife, carefully cut two small slits on the top of each pop-tart to allow steam to escape.
- Bake for 18-22 minutes, or until the pastry is puffed, golden brown, and cooked through.
- Carefully transfer the Savory Breakfast Pop-Tarts to a wire rack to cool slightly before serving.
Notes
• **Variations**: Feel free to customize the filling! Add cooked bacon bits, chopped spinach, a pinch of red pepper flakes for heat, or different types of cheese.
• **Make Ahead**: The filling can be prepared a day in advance and stored in the refrigerator. Assemble the pop-tarts in the morning and bake fresh.
• **Storage**: Leftover pop-tarts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or microwave.
• **Freezing**: Unbaked pop-tarts can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) for 25-30 minutes, or until golden and heated through.
• **Make Ahead**: The filling can be prepared a day in advance and stored in the refrigerator. Assemble the pop-tarts in the morning and bake fresh.
• **Storage**: Leftover pop-tarts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or microwave.
• **Freezing**: Unbaked pop-tarts can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) for 25-30 minutes, or until golden and heated through.