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Savory Breakfast Taco Pop Tart

Savory Breakfast Taco Pop Tart

The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Growing up, Pop Tarts were one of my favorite breakfast treats. I didn’t get them often, but when I did, I cherished them! As I grew older, my taste buds changed and my love for those sweet pockets of sugar dwindled. Unfortunately, my sweet tooth turned into a savory one!

Mexican Pop Tart

This recipe combines two of my favorite childhood foods: Pop Tarts and tacos. “Taco bout” a dream meal! I stuffed puff pastry with crispy chorizo, creamy cheese, fluffy eggs and some incredible Heinen’s salsa. These come together in 15 minutes and only take an additional 15 minutes to cook, making this a true 30-minute meal that will become a new favorite.

These can be served plain for a quick breakfast on-the-run, or dressed up for a nice dinner or brunch. Get you a pastry that can do both! What’s even better, everyone can make their own pastry so they get exactly what they like. My kids love egg, sausage links and American cheese in theirs!

Mexican Pop Tart

Pop tarts need frosting, right? To solve that problem, I also whipped up a super simple spicy sour cream that really kicked these puffy taco pockets up a notch. Your sweet tooth is in for a change of heart!

Who is ready to get stuffed!?

Savory Breakfast Taco Pop Tart

Savory Breakfast Taco Pop Tart


For the Savory Taco Breakfast Pop Tart

  • 1 package puff pastry
  • 1 lb. chorizo
  • 3 Heinen's cage free eggs
  • 1 cup Heinen's pepper jack cheese
  • 6 Tbsp. Heinen's restaurant style salsa
  • Lettuce, radish, avocado, etc., for additional toppings

For the Spicy Sour Cream

  • 1/2 cup sour cream
  • 1 Tbsp. hot sauce
  • 1 Tbsp. lime juice
  • 1/2 tsp. Heinen's paprika


  1. Cook the chorizo until crispy and set it aside.
  2. Add the eggs to a skillet over low heat. Scramble the eggs in a bowl, then add them to the pan. Slowly work a spatula around the pan until the eggs are cooked. Set aside.
  3. Unfold the puff pastry. Cut it along the fold lines, then cut those in half to create the perfect Pop Tart shape and size.
  4. Lay one sheet down and brush the edges with egg wash. Add a Tbsp. of cheese, chorizo, egg and the salsa. Place another sheet on top and crimp the edges together with your fingers, then a fork. Brush with egg wash and place on a parchment-lined baking sheet. Repeat until all of the remaining ingredients are used.
  5. Place into an oven that’s been preheated to 350°F. Bake for 15 minutes, or until golden brown.
  6. In a small bowl, combine the sour cream, hot sauce, lime juice and paprika. Mix. If you want to omit the hot sauce, double the lime juice for a lime-based crema.
  7. When the pastries are done, transfer them to a cooling rack for 5 minutes. Top them with the spicy sour cream, lettuce, more salsa and cotija cheese. If desired, serve with a side of cilantro, jalapeño and radishes. Enjoy!


Mexican Pop Tart

Graham and Carl Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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