These should really be called way overstuffed scrambled egg and potato pop-tarts…
Whoooops. But too much filling is a good thing right? Right.
When I was a kid I used to inhale those frosted brown sugar cinnamon pop-tarts, they are BY FAR the best flavor pop-tart. I considered remaking those for your guys but then I remembered that I prefer savory breakfast items as an “adult” so scrambled egg and potato pop-tarts it is!
These pop-tarts are pretty simple! We start with store bought pie dough because who has time to make their own in the morning or during the week…? I mean I’m all about making things from scratch but this is breakfast, not breakslow (#logic). So pre-made pie dough sliced into rectangles stuffed with fluffy scrambled eggs and crispy shredded potatoes plus a little salsa. You could substitute another sauce here instead of the salsa like hot sauce or gravy! Or even add some cheese! Like I always say, you do you.
Let’s talk about scrambled eggs here for a second. I freaking LOVE scrambled eggs. If I was single, I’m pretty sure I’d eat scrambled eggs with salsa every night for dinner. They are just so easy to whip up and I can’t get over how fluffy and delicious they are! A couple months ago I discovered a hack for the fluffiest scrambled eggs ever and I’m going to share it with you… ready?! OKAY, so instead of whisking the eggs, I blended them with my immersion blender… Seriously, it creates the freaking FLUFFIEST scrambled eggs ever. Maybe you already do this and I’m super late to the game but if not, try this next time you make them… you’ll never go back to the whisk. OH lastly, I like to keep my scrambled eggs pretty simple… no cheese or milk, just EGGS. I let them shine. But if you eat cheese, feel free to add some shredded cheese to the mix (after you blend them).
Recipe time!
Ingredients
- 1 lb red potatoes, shredded
- drizzle of olive oil
- 1 teaspoon dried thyme
- sea salt and pepper
- 6 large eggs
- 1 tablespoon unsalted butter
- 1/2 cup salsa
- 2 (9 inch) pie crusts (I used Pillsbury's 14.1 oz box)
- egg wash: two egg yolks + two tablespoons water, whisked together
Instructions
- Preheat oven to 450F.
- Cook the potatoes: Add shredded potatoes to a baking sheet, drizzle a little olive oil over top then sprinkle with dried thyme and a healthy pinch of sea salt and pepper. Toss to coat the potatoes. Bake for 20 minutes, flipping over half way through. After 20 minutes, turn the oven to broil then broil the potatoes for 5 minutes. Remove from oven and change oven temperature to 350F.
- Prep the pop-tart dough: Line two baking sheets with parchment paper. Place one 9-inch pie crust onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9x12 inches in size. Trim the sides if needed. Slice dough rectangle in half horizontally then into thirds vertically creating six smaller rectangles. Place the six rectangles onto the parchment paper lined baking sheet then place the baking sheet in the fridge. Roll the second pie crust out into a rectangle and cut into six smaller rectangles like you did with the first half of the dough (above). These size rectangles will be the tops of your pop-tarts. Place the second set of six rectangles on the second baking sheet lined with parchment paper then into the refrigerator as you make the scrambled eggs and wait for your potatoes to cook.
- Scramble your eggs: Add eggs plus a healthy pinch of sea salt and pepper to a medium bowl. Blend using an immersion blender until homogenous and bubbles appear (about 30 seconds) or whisk until well combined and yolks are broken. Heat butter in a non-stick pan over medium-low heat. Once melted, add blended/whisked eggs to the pan and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the pan. Push eggs all the way around the edge of the pan, then across the bottom using a rubber spatula. Continue this process until the eggs are fluffy and barely set (3 minutes - they should still look slightly runny). Remove pan from heat.
- Assemble and bake the pop-tarts: Remove one baking sheet from the fridge. Brush egg wash over the entire surface of each rectangle then top each of the six rectangles with 1/6 of the potatoes, 1/6 of the scrambled eggs, and a heaping tablespoon of salsa. Repeat with remaining rectangles and ingredients. Remove second baking sheet from fridge. Brush the second set of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles (egg wash side down). Seal the dough well using your fingers (pressing firmly around the pocket of filling) then again by crimping the edges with a fork. Poke a few holes in the top of each pop-tart using a toothpick then refrigerate the filled pop-tarts for about 30 minutes to let the dough firm up. Brush chilled pop-tarts with remaining egg wash then bake at 350F for 24-27 minutes or until golden.
- EAT EAT EAT.
OH AND HELLO FROM IRELAND. I’m writing this while currently still in Michigan but when you read this I’ll be in Dublin. Wooohooo!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pop-tarts in action. Peace, friends!
– a
p.s. these butternut squash and leek breakfast cups are another great breakfast idea!