92 Ground Beef

Scrambled Egg and Sausage Pop Tart

Pop tarts for all!

Get your savory breakfast pop tart in this super easy and delicious recipe that will help you get your savory breakfasts prepped in NO time. 

 

 

 

Cook time: 45min. total

PREP: 5min. | ACTIVE: 20min. | PASSIVE: 20min.

Scrambled Egg and Sausage Pop Tart
SERVING SIZE: 4-6 DIFFICULTY: Easy
October 24, 2018
October 24, 2018 SERVING SIZE: 4-6 DIFFICULTY: Easy #eatpre
Scrambled Egg and Sausage Pop Tart

FOR THIS RECIPE WE USED:

92% Lean Ground Beef

92% Lean Ground Beef
2 x 16 oz. 92% Lean Ground Beef (2ct box) 16 x 16 oz. 92% Lean Ground Beef (16ct box)

 Ingredients

  • 1/2 mixture of the Maple Breakfast Sausage, do not form into patties (you could make the whole mixture and use the other 1/2 for breakfast sausage another time!)
  • 2 pre-made pie crusts of choice formed into a ball and rolled out to 1/4" thick. 
  • 5 eggs, beaten; 1 egg beaten with 1 tbsp water, set aside 
  • 1/2 cup shredded white cheddar cheese *optional
  • 1 tsp high heat oil, or cooking spray
  • 1 tsp salt
  • 1/4 tsp black pepper

Equipment 

  • Rolling Pin
  • A 6" baking rectangle or the lid to Tupperware (what I always use)

Let's cook this

  1. In a large skillet over medium-high heat, cook the breakfast sausage mixture until it just brown crumbles. Set aside. 
  2. Wipe out the pan, add 1 tsp of oil and reheat the pan to medium-low. 
  3. Pour eggs, salt, and pepper into the pan. Move slowly around the pan, scraping the bottoms and sides with wooden spoon or spatula. Remove eggs from heat when they are a soft scramble and still slightly runny. 
  4. Roll your ball of dough onto a flour sifted surface. 
  5. Using a sharp knife, cut 8 - 1/4" thick rectangles out of the dough. You will have to form the scraps into a ball and re-roll at least twice. 
  6. Roll 4 of these rectangles to be a little bit longer on all sides. These will be the tops. 
  7. On a parchment lined baking sheet line up the four bases of dough.
  8. Scoop 2-3 tbsp of breakfast sausage into the center of each base. Top with 2 tbsp of soft eggs. And 2 tbsp cheese.*
  9. Cover with the tops, and fold/roll the dough towards the center of the pop tart on all sides. Crimp the edges down with a fork. Brush the tops with egg wash. 
  10.  Bake the pop tarts according to pie crust instructions or for about 18-20 minutes until crisp, flaky, and starting to brown. 
  11. Let cool completely and then wrap individually in 1 layer of parchment and 1 layer of foil. Store in airtight Ziploc in the freezer for 1 month. 
  12. To reheat for toaster oven: reheat for 10 minutes at 450F. To reheat in a toaster:  unwrap completely and put into the toaster 4-5 minutes. 
Scrambled Egg and Sausage Pop Tart

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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