Print

High Protein Savory Breakfast Pop Tarts

High Protein Savory Breakfast Pop Tarts
Print Recipe

Flaky, buttery pastry filled with a creamy, savory egg and cheese mixture, and wrapped around a protein-packed center of seasoned ground turkey. Each bite delivers a satisfying crunch followed by a rich, melty interior, making it a portable, high-protein breakfast that fuels your morning.

Ingredients

Scale
  • For the Filling:
  • 8 oz ground turkey (93% lean)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 large eggs
  • 1/4 cup full-fat cottage cheese (small curd)
  • 1/2 cup shredded low-moisture part-skim mozzarella cheese
  • 1/4 cup shredded sharp cheddar cheese
  • For the Dough:
  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup full-fat Greek yogurt
  • 3 to 4 tbsp ice water
  • For Assembly:
  • 1 large egg, beaten with 1 tbsp water (egg wash)
  • 1 tbsp sesame seeds (optional)

Instructions

  1. Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper and set aside. This ensures easy cleanup and prevents the pop tarts from sticking.
  2. Make the filling: In a medium non-stick skillet over medium-high heat, add the ground turkey. Cook, breaking it apart with a wooden spoon, for 4-5 minutes, until browned and no longer pink. Season with 1/2 tsp kosher salt, pepper, garlic powder, and smoked paprika. Stir to combine, then remove from heat. Let cool for 5 minutes.
  3. In a small bowl, whisk the 2 large eggs with the cottage cheese until smooth. Set aside. This mixture will add moisture and protein to the filling while keeping the eggs creamy.
  4. In the same skillet used for the turkey, reduce heat to medium. Add the egg and cottage cheese mixture. Cook, stirring gently with a rubber spatula, for 2-3 minutes, until the eggs are just set but still soft. Remove from heat immediately to avoid overcooking. Stir in the shredded mozzarella and cheddar until the cheeses are melted and the mixture is cohesive. Let the filling cool completely, about 10 minutes. Cooling prevents the dough from becoming soggy.
  5. Make the dough: In a large bowl, whisk together the all-purpose flour and 1/2 tsp kosher salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces visible. This ensures flaky layers.
  6. Add the Greek yogurt and 3 tablespoons of ice water. Stir with a fork just until the dough comes together. If it seems too dry, add the remaining 1 tablespoon of ice water, 1 teaspoon at a time. Do not overwork the dough.
  7. Turn the dough onto a lightly floured surface. Gently knead 3-4 times to bring it together. Pat into a 1-inch thick rectangle. Wrap in plastic wrap and refrigerate for at least 15 minutes. Chilling relaxes the gluten and keeps the butter firm, ensuring flakiness.
  8. On a floured surface, roll the dough into a 12×16-inch rectangle, about 1/8-inch thick. Using a knife or pastry wheel, cut the dough into 8 evenly-sized rectangles (about 3×4 inches each). Brush off excess flour.
  9. Divide the cooled filling equally among 4 of the rectangles, placing it in the center of each, leaving a 1/2-inch border. Brush the edges of each filled rectangle with the egg wash.
  10. Place one of the remaining 4 rectangles on top of each filled rectangle. Press the edges firmly with a fork to seal, then crimp the edges with the tines of the fork for a decorative seal. This also prevents leaking during baking.
  11. Transfer the pop tarts to the prepared baking sheet. Brush the tops with egg wash and sprinkle with sesame seeds, if using. Cut 3 small slits in the top of each pastry to allow steam to escape. This prevents the pastry from bursting.
  12. Bake for 18-20 minutes, until the pastry is deep golden brown and flaky. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Storage: Store cooled pop tarts in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap each pop tart individually in plastic wrap, then place in a freezer-safe bag for up to 2 months. Reheating: For best results, reheat from frozen or refrigerated in a toaster oven at 350°F / 177°C for 8-10 minutes, or in a microwave for 45-60 seconds for a softer texture.

Nutrition

Keywords: high protein breakfast pop tarts, savory breakfast pop tarts, egg and cheese pop tart, ground turkey breakfast pastry, baked breakfast pocket, hand-held breakfast, high protein breakfast, breakfast pastry recipe, savory toaster pastry

Find it online: https://thehighproteinrecipes.com/high-protein-savory-breakfast-pop-tarts/