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High Protein Savory Breakfast Pop-Tarts

Delightful twist on classic pop-tarts, filled with a hearty and nutritious combination of protein-rich ingredients, perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 234
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 sheet refrigerated pie crust May need 2 sheets depending on size
  • 1 scoop unflavored whey protein isolate About 30g
  • 1 tablespoon cold water If needed
For the Filling
  • 0.5 lb lean turkey breakfast sausage
  • 4 large eggs
  • 0.5 cup cottage cheese 4% fat recommended
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup Greek yogurt Full-fat preferred
  • 2 tablespoons fresh spinach Finely chopped
  • 1 tablespoon nutritional yeast
  • 1 large egg Beaten for egg wash
  • 1 tablespoon whole milk
  • 1 tablespoon hemp hearts Optional topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the pie crust and evenly sprinkle the protein powder across the surface. Gently knead the powder into the dough with quick, light movements, adding cold water only if the dough feels too dry or crumbly. Roll out to about 1/8-inch thickness.
Cooking the Filling
  1. Cook the turkey sausage in a skillet over medium heat until browned and crumbled, about 5-6 minutes. Drain excess fat on paper towels and let cool for 2-3 minutes.
  2. In a bowl, whisk together eggs, egg whites, cottage cheese, Greek yogurt, and nutritional yeast until well combined.
  3. Pour the egg mixture into a non-stick pan over medium-low heat. Scramble gently until just set but still slightly glossy, about 3-4 minutes. Remove from heat immediately. Fold in the cooled sausage, cheddar cheese, and spinach, and let cool for 5 minutes.
Assembling and Baking
  1. Cut the dough into 10-12 rectangles (about 2.5×3.5 inches each). Place 1/3 to 1/2 cup of filling onto half of the rectangles, leaving a generous 1/2-inch border around all edges. Top with remaining rectangles and crimp edges firmly with a fork.
  2. Whisk together the beaten egg and milk. Brush the tops generously and sprinkle with hemp hearts if using. Poke 3-4 small holes in each top with a fork to prevent bursting.
  3. Bake for 18-20 minutes until golden brown and crispy. Cool for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage, wrapping each pop-tart in plastic wrap. They should hold up well in the freezer for about 1 month. To reheat, simply pop them in the oven or microwave until warmed through.