These savory breakfast pop tarts are the perfect way to start your morning. They’re stuffed with cheesy scrambled eggs, crispy sausage, and sweet onions. On the outside, flaky puff pastry is coated in everything bagel seeds and cheddar cheese and baked until crispy and golden brown. I recommend serving them with hot honey but you could try syrup, ketchup or hot sauce!
When I was little, I was obsessed with Pop Tarts! Strawberry was my favorite flavor.
Then when I got pregnant, I became obsessed with them all over again.
I’d wake up in the middle of the night, pop them in the toaster, and patiently wait. I’d serve them with a little glass of milk to wash them down.
It was heaven honestly. And you know what? Although it was full of sugar, it put me right to sleep!
So last weekend when I was thinking about making some sausage and eggs for breakfast, I started thinking.
What if I combined my love of pop tarts with my husbands love of the classic sausage, egg and cheese combination?
And then boom! These babies were born.
Cheesy eggs, crispy sausage and sweet balsamic-glazed onions get stuffed into crispy puff pastry.
Before they’re baked, they’re doused with everything bagel seeds and sharp cheddar.
The result is a savory pocket of breakfast heaven that you and your family will love!
- Salty Butter
- Hot Sauce (such as Frank’s!)
- Cheddar Cheese (such as Tillamook)
- Sweet Onion
- Balsamic Glaze
- Spicy Crumbled Sausage
- Puff Pastry
- Egg White
- Everything Seed Bagel Seasoning
- Hot Honey to serve (optional!)
How to make them
If you’d like to make me watch them step-by-step, check it out on this instagram story highlight!
To begin making them, preheat your oven to 400 degrees.
First, start the cheesy scrambled eggs. Crack 6 eggs into a small bowl and whisk. Add your favorite hot sauce and 2 pinches of salt. Then whisk again until everything is combined.
Next, add salted butter to a nonstick pan and turn the heat to medium-low. Add the whisked eggs and cook slowly, stirring continuously, until small curds start to develop.
Now add the shredded cheese (save a little to the side for later on) and continue cooking for a few minutes. They’re ready when a semi-firm cheesy egg custard develops. Scoop the finished eggs into a bowl and set aside.
Then add the remaining butter back to the nonstick and add the sliced onions and a pinch of salt. Cook over medium heat; stirring often for 10 minutes.
Add balsamic glaze and stir for 1 minute more until absorbed.
Then add in the cooked sausage and reheat it for another minute or two. Set aside.
Now remove the puff pastry from the box. Sprinkle a little flour on a clean workspace.
Roll out both sheets so they stretch out and get larger.
Cut each sheet of puff pastry along the lines to create 6 rectangles (12 total).
Then arrange 6 of them on a parchment-paper lined baking sheet.
Evenly fill each rectangle with the cheesy eggs and the sausage and onion mixture. Then dab the whisked egg white around the edges of each filled puff pastry.
Cover the top of each pop tart with the remaining puff pastry rectangles.
Use the tip of a knife to cut a few holes in the top to release steam. Then use the edge of a fork to seal and crimp each one shut.
Brush each puff pastry with the whisked egg white and sprinkle generously with everything bagel seeds.
Lightly sprinkle the remaining cheese on top and then bake for 20 minutes, spinning the tray halfway, until they’re all golden, brown and delicious.
Serve with Mike’s Hot Honey if you’d like!
How to make them vegetarian
If you’re a vegetarian and don’t eat meat, don’t worry! You can still enjoy these Savory Breakfast Pop Tarts!
The simplest way would be to leave out the sausage and continue the recipe as-is.
If you were looking to swap it out for something different, you can do that, too. Just saute the onions with some thinly cut mushrooms or tomatoes for savory approach.
You could also always try meat substitutes like tempeh, tofu, vegetarian bacon or something similar!
The recipe would still be the same. Just swap out a 1/2 cup of sausage for 1/2 cup of whatever alternative you’d like to use!
How to freeze them and prepare them for later
If you’re looking to use these as a meal-prep recipe, I got you!
To freeze them, first assemble the pop tarts and them let the insides cool.
After that, place them in the freezer. Once they’re frozen, store them in a freezer bag. This will protect them from frost bite for a few weeks.
Once you’re ready to reheat them, preheat your oven to 375 degrees and bake for 25-30 minutes.
What to pair it with
If I were making these for breakfast, I would definitely want to pair them with something sweet for contrast! Try this salted churro french toast, this banana foster dutch baby, or this triple strawberry stuffed french toast bake!
For good measure, I’d definitely also serve them with my favorite kale juice recipe to start your day off right!
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Savory Breakfast Pop Tarts
- 1 tbsp salted butter divided
- 6 eggs
- 1/2 tsp hot sauce such as franks
- 1 cup shredded cheddar divided (such as tillamook)
- 1 small sweet onion thinly sliced
- 1 tsp balsamic reduction
- 1/2 cup crumbled spicy sausage cooked
- flour for dusting
- 1 box puff pastry 2 sheets, defrosted
- 1 egg white whisked
- everything seed bagel seasoning
- Preheat oven to 400 degrees.
- Crack 6 eggs into a small bowl and whisk for 30 seconds. Add hot sauce and 2 pinches of salt and whisk again.
- Add 1/2 tbsp of salted butter to a nonstick pan and turn the heat to medium-low. Once the butter melts, add the whisked eggs and cook slowly, stirring continuously, until small curds start to develop.
- Add cheese (saving a little less than a 1/4 cup for later) and continue cooking for a few minutes more, until a semi-firm cheesy egg custard develops. Scoop eggs into a bowl and set aside.
- Add the remaining 1/2 tbsp of butter to the nonstick pan and add the onions and a pinch of salt and cook over medium heat; stirring often for 10 minutes. Add balsamic glaze and stir for 1 minute more until absorbed. Add sausage and cook for 1-2 minutes until heated. Set aside.
- Sprinkle some flour on a clean work surface. Remove puff pastry from the wrapper and roll out the bottom sheet on the floured surface. Cut it into 6 rectangles and arrange on a parchment-paper-lined baking sheet.
- Fill each puff pastry evenly with the cheesy eggs and the sausage and onion mixture. Dab the whisked egg white around the edges of each filled puff pastry.
- Add more flour to your work space then roll out the other piece of puff pastry and cut into 6 more rectangles. Cover the top of each pop tart with the puff carefully use the tip of a sharp knife to create 2 tiny holes on each one for the steam to release. Then use the edge of a fork to seal and crimp each one shut.
- Brush each puff pastry with the whisked egg white and sprinkle generously with everything bagel seeds. Lightly sprinkle the remaining cheese on top and then bake for 20 minutes, spinning the tray halfway, until they’re all golden, brown and delicious.