Savoury Breakfast Pop Tarts
Like a breakfast pop tart, but make it savoury. Flaky puff pastry filled with scrambled eggs, sausage, capsicum, and melted cheese. Golden, puffed, and genuinely hard to stop at one. A high protein breakfast that’s fun to make and even easier to reheat in the air fryer for busy mornings.
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
3 sheets 3 puff pastry, thawed
150 g 150 breakfast sausages, casings removed (or bacon, finely chopped)
1/2 1/2 red capsicum, finely diced
6 6 eggs
1/4 cup 1/4 milk or cream
2 tbsp 2 chives, finely chopped (optional)
1/2 cup 1/2 grated cheese
1 1 egg, beaten (for egg wash)
Sesame seeds, to top (optional)
Directions
- Preheat your oven to 200°C and line a large baking tray with baking paper.
- Cook the sausage meat (or bacon) in a non-stick frying pan or skillet over medium-high heat, breaking the sausage meat up as it cooks, until golden and cooked through. Add the capsicum and cook for a further 2 minutes until just softened. Transfer to a bowl and set aside.
- Whisk the eggs and milk or cream together in a medium bowl and season with salt and pepper. Heat a little butter or oil in a large non-stick frying pan or skillet over medium heat. Add the eggs and use a spatula to gently stir and fold until creamy and just cooked through. Remove from the pan.
- Cut each pastry sheet into quarters to give 12 rectangles. Divide the sausage mixture evenly between 6 rectangles, leaving a 1cm border around the edges. Top with the scrambled eggs, a sprinkle of chives if using and a generous scatter of cheese.
- Lay the remaining 6 pastry rectangles over each filled piece. Pick each one up and press the edges firmly together to seal, lay back down on the tray and crimp with a fork. Brush with beaten egg and scatter over sesame seeds if using.
- Bake for 20–24 minutes until deep golden and puffed. Serve warm.