Breakfast On The Go Pop Tarts
  • 1 box (2 pie crusts) refrigerated uncooked pie crusts
  • Gold 'n Soft for brushing onto the bottom layer
  • ½ cup cooked scrambled eggs
  • ½ cup roasted vegetables, chopped
  • ⅓ cup finely diced cheddar cheese
  • ⅓ cup shredded pepper jack cheese
  • ¼ cup bacon crumbles
  1. Pre-heat oven to 375 degrees and line a baking sheet with a silpat or parchment paper. Set aside.
  2. Sprinkle all-purpose flour onto the countertop.
  3. Working with one pie crust dough at a time unroll on to flour and cut pie crust into six 3" x 4" rectangles. Repeat with second crust.
  4. Spread 6 rectangles completely with Gold 'n Soft and fill with your desired filling combinations.
  5. Place top piece of dough onto filling making sure to get all air bubbles out. Press edges together and seal all sides with a fork.
  6. Bake for 15 - 20 minutes or until golden brown.
  7. Serve hot or when cool wrap in parchment paper and freeze for up to 3 months.
**To reheat.
Place in fridge the night before to defrost.
Place into a 350 degree oven for 8 minutes or place parchment wrapped pop tart into the toaster making sure the toaster is at the highest setting.
The parchment paper will brown in the toaster just like when it's in the oven.
Recipe by What's Mary Doing at