Savory Breakfast Pop-Tarts
Flaky pastry filled with creamy sausage gravy and scrambled eggs. The ultimate savory breakfast treat made from scratch.
Prep Time 45 Minutes
Cook Time 25 Minutes
Total Time 70 Minutes
Cuisine: American
Yield: 10 Servings (10 pop-tarts)
Dietary:
Ingredients
→ For the sausage gravy filling
01 ¼ pound breakfast sausage
02 2 tablespoons all-purpose flour
03 1¼ cups whole milk
04 ¼ teaspoon seasoned salt
05 ½ teaspoon black pepper
06 ½ teaspoon minced fresh rosemary (optional)
07 1 pinch dried sage (optional)
→ For the egg filling
08 5 large eggs, scrambled
09 1 cup shredded cheddar or Jack cheese (optional for topping)
10 Seasoning blend of choice for sprinkling
→ For the pastry dough
11 3 cups all-purpose flour
12 1 teaspoon salt
13 1 cup vegetable shortening
14 ½ cup butter, cold
15 1 large egg
16 1 tablespoon white vinegar
17 5 tablespoons cold water
→ For assembly
18 1 large egg plus 2 tablespoons water (for egg wash)
Instructions
Step 01
Heat a large skillet over medium-high heat and cook the breakfast sausage, breaking it apart as it cooks until browned with crispy bits, about 5-7 minutes. Don't drain the fat.
Step 02
Stir flour into the sausage and fat until fully absorbed. Cook for 2-3 minutes to eliminate raw flour taste. Gradually whisk in milk, reduce heat to medium-low, and stir until thickened, about 4-5 minutes.
Step 03
Remove gravy from heat and stir in seasoned salt, pepper, and optional herbs. Set aside. In a separate skillet, scramble the 5 eggs to your liking and set aside.
Step 04
Preheat oven to 375°F. In a large bowl, mix flour and salt. Cut in shortening and butter with a fork until mixture resembles pea-sized crumbs.
Step 05
In a separate bowl, whisk together 1 egg, vinegar, and cold water. Pour into flour mixture and stir just until it forms a dough ball.
Step 06
Roll out half the dough on a floured surface to ⅛-inch thickness. Cut into 3x4-inch rectangles - you'll need 2 rectangles per pop-tart (top and bottom).
Step 07
Place bottom crusts on parchment-lined baking sheets. Brush edges with egg wash, then add scrambled eggs and sausage gravy. Top with second crust and crimp edges with a fork to seal.
Step 08
Brush tops with egg wash and sprinkle with cheese and seasonings if desired. Bake for 25 minutes until golden brown. Cool for 5 minutes before serving.
Notes
Don't drain the sausage fat - it adds flavor and helps thicken the gravy naturally.
Work with half the dough at a time for easier rolling and cutting.
The pop-tarts won't expand much during baking, so you can place them fairly close together.
Make sure to seal the edges well with a fork to prevent filling from leaking out.
Tools You'll Need
Large skillet
Flat-bottomed whisk
Large mixing bowl
Rolling pin
Baking sheets
Parchment paper
Fork for crimping
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