Description
These savory breakfast pop-tarts combine flaky homemade pastry with rich sausage gravy and fluffy scrambled eggs, topped with melted cheese and your favorite seasoning for a delicious morning treat.
Ingredients
Scale
Sausage Gravy Filling
- ¼ pound breakfast sausage
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon minced fresh rosemary (optional)
- A pinch of dried sage (optional)
Egg Filling
- 5 large eggs, scrambled
- 1 cup shredded cheddar or Jack cheese (optional topping)
- Your favorite seasoning blend (for sprinkling)
Pastry Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- ½ cup cold butter
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoons cold water
For Assembly
- 1 large egg + 2 tablespoons water (for egg wash)
Instructions
- Make the sausage gravy: Heat a large skillet over medium-high heat. Cook and crumble the sausage until browned and crisp, about 5–7 minutes. Do not drain the fat.
- Thicken the gravy: Sprinkle in the flour and stir well to absorb the fat. Cook for 2–3 minutes to remove the raw flour taste. Slowly whisk in the milk. Reduce heat to medium-low and stir until thickened, about 4–5 minutes.
- Season the gravy: Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs such as fresh rosemary and dried sage. Set aside.
- Prepare the scrambled eggs: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
- Make the pastry dough: Preheat oven to 375°F. In a large bowl, combine the flour and salt. Cut in the vegetable shortening and cold butter until the mixture forms pea-sized crumbs.
- Bring the dough together: In a small bowl, whisk together the egg, vinegar, and cold water. Add to the flour mixture and stir until a dough forms.
- Roll and cut the dough: Divide dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut into 3×4-inch rectangles — you’ll need two rectangles per pop-tart.
- Assemble the pop-tarts: Place half the rectangles on a parchment-lined baking sheet. Brush edges with egg wash. Add scrambled eggs and sausage gravy in the center. Cover with a second rectangle and crimp the edges with a fork to seal.
- Top and bake: Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning blend. Bake for 25 minutes, or until golden brown.
- Cool and serve: Let cool for 5 minutes before serving. Enjoy warm!
Notes
- Make sure to not overfill the pop-tarts to prevent leaking during baking.
- You can substitute milk with a dairy-free alternative for a lactose-free option.
- Optional herbs add great flavor but can be omitted if unavailable.
- Use cold ingredients for the dough to achieve a flaky crust.
- These pop-tarts are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop-tart
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 160mg
Keywords: savory pop-tarts, breakfast pop-tarts, sausage gravy, scrambled eggs, homemade pastry, breakfast recipe
