Start your morning with a delightful twist on a classic breakfast favorite — savory breakfast pop-tarts filled with rich sausage gravy and fluffy scrambled eggs. These golden pastries offer a perfect balance of flaky crust and flavorful fillings that warm you up on busy mornings or cozy weekends.
Handmade from scratch, these pop-tarts are both comforting and indulgent, combining traditional southern sausage gravy with a tender, buttery pastry. Sprinkle with your favorite cheese and seasoning for an extra layer of deliciousness!
- Combines the comforting flavors of sausage gravy and scrambled eggs in a portable, handheld pastry.
- Made from scratch with flaky, buttery dough for a fresh, homemade touch.
- Customizable with herbs, cheese, and seasonings to suit your taste preferences.
Ingredients
- Breakfast sausage (¼ pound): Provides a savory and flavorful base for the rich sausage gravy filling, cooked until browned.
- All-purpose flour (2 tablespoons): Used to thicken the sausage gravy, creating a smooth and creamy texture.
- Whole milk (1¼ cups): Adds creaminess and helps develop the classic gravy consistency for the filling.
- Seasoned salt (¼ teaspoon): Enhances the overall flavor profile with a balanced hint of seasoning.
- Black pepper (½ teaspoon): Adds subtle heat and depth to the sausage gravy.
- Minced fresh rosemary (½ teaspoon, optional): Infuses aromatic herbal notes to the gravy for a gourmet touch.
- Dried sage (a pinch, optional): Adds earthiness and warmth to complement the sausage flavors.
- Large eggs (5, scrambled): Provides a fluffy, protein-rich filling contrasting beautifully with the gravy.
- Shredded cheddar or Jack cheese (1 cup, optional): Melts on top, adding richness and gooey texture to the finished pop-tarts.
- All-purpose flour (3 cups): Forms the base of the buttery pastry dough for crisp, flaky crusts.
- Salt (1 teaspoon): Balances flavors in the dough while enhancing the savory components.
- Vegetable shortening (1 cup): Contributes to a tender, flaky pastry texture without heaviness.
- Cold butter (½ cup): Adds richness and flakiness when cut into the flour and shortening mix.
- Large egg (1): Used in the dough to bind ingredients and enrich pastry texture.
- White vinegar (1 tablespoon): Helps tenderize the dough and balance flavors during mixing.
- Cold water (5 tablespoons): Brings the dough together without melting butter for the perfect consistency.
- Large egg + water (1 egg + 2 tablespoons water): Whisked to make an egg wash that seals and glazes the pastry golden.
Instructions
- Cook and Brown the Sausage
Heat a large skillet over medium-high heat and cook the breakfast sausage, crumbling it into small pieces as it browns. This step ensures the sausage gets a crisp texture and releases flavorful fat which is essential for the gravy base.
- Add Flour to Thicken Gravy
Sprinkle all-purpose flour over the browned sausage, stirring well to absorb the flavorful fat. Cooking it for 2-3 minutes removes the raw flour taste and helps develop a roux-like base for a smooth, thick gravy.
- Whisk in Milk and Seasonings
Slowly pour in whole milk while whisking to avoid lumps. Lower the heat and simmer until thickened to a creamy consistency. Stir in seasoned salt, black pepper, and optional herbs like rosemary and sage for depth and warmth.
- Scramble Eggs to Perfection
In a separate pan, scramble the eggs gently until just cooked through, maintaining a soft and fluffy texture. This provides a light contrast to the creamy, rich sausage gravy filling.
- Prepare Pastry Dough
Preheat the oven to 375°F. Combine flour and salt, then cut in vegetable shortening and cold butter until the mixture resembles peas. This incorporates air and fat, essential for a flaky, tender crust.
- Mix Wet Ingredients and Form Dough
Whisk egg, white vinegar, and cold water together and pour into the flour mixture. Stir gently just until the dough forms, avoiding overmixing to keep the pastry light and flaky.
- Roll Out and Cut Rectangles
Divide the dough in half and roll one portion on a floured surface to about ⅛-inch thickness. Cut into 3×4-inch rectangles. Having two rectangles for each pop-tart sets the base and top for filling enclosure.
- Assemble the Pop-Tarts
Place half of the dough rectangles on a parchment-lined baking sheet. Brush edges with egg wash to help seal. Spoon scrambled eggs and generous amounts of sausage gravy in the center before covering with a second rectangle. Crimp edges firmly with a fork to prevent leaking during baking.
- Apply Toppings and Bake Until Golden
Brush the tops with egg wash for a shiny, golden finish. Sprinkle shredded cheese and your favorite seasoning blend on top to add extra flavor and a visually appealing crust. Bake for 25 minutes or until the pop-tarts turn a deep golden brown.
- Cool Slightly and Serve Warm
Allow the pop-tarts to cool on the baking sheet for 5 minutes. This helps set the filling and prevents burns. Serve warm for the best experience, enjoying the perfect blend of flaky pastry and savory filling.
- This dough can be made ahead and chilled up to 2 days, which makes breakfast prep much easier.
- Be careful not to overfill the pop-tarts to avoid leaking during baking.
- Use fresh herbs or spices to tailor the flavor profile to your liking.
Storage Tips
Store leftover pop-tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven to maintain the crispy crust rather than microwaving, which can make the pastry soggy.
Serving Suggestions
Enjoy these savory pop-tarts with a side of fresh fruit or a light green salad for a balanced meal. Pair with a hot cup of coffee or fresh orange juice to start your day energetically.
- Freeze baked pop-tarts individually on a baking sheet, then store in a freezer bag for up to a month. Reheat directly from frozen for a quick breakfast.
- For extra flakiness, keep all fats cold until mixing and avoid overworking the dough.
- Add finely chopped caramelized onions or peppers in the filling for enhanced flavor depth.
FAQs
- Can I use a different type of sausage for the gravy?
Yes, ground pork or turkey sausage works well, though pork sausage provides traditional flavor and fat content key to the gravy.
- Is it possible to make these pop-tarts gluten-free?
You can substitute the all-purpose flour with a gluten-free blend designed for baking, but results may vary in texture of the dough.
- Can I prepare the filling the night before?
Absolutely! Both scrambled eggs and sausage gravy can be made ahead and refrigerated overnight for easy assembly in the morning.
- How can I keep the pastry from becoming soggy?
Make sure to crimp the edges well and brush with egg wash to seal. Avoid overfilling and bake immediately after assembly.
- Are there vegetarian options for this recipe?
You can replace sausage with plant-based meat crumbles and omit sausage gravy or use a vegetarian gravy alternative.
- Can I add other cheeses besides cheddar or Jack?
Yes, try mozzarella, Monterey Jack, or pepper jack for different flavors and melting qualities.
- How do I store leftover pop-tarts?
Store in the fridge in an airtight container for up to 3 days and reheat in the oven to keep crust crisp.
Savory Breakfast Pop-Tarts
Equipment
- 1 large skillet for cooking sausage and gravy
- 1 separate pan for scrambled eggs
- 1 large bowl for dough mixing
- 1 baking sheet lined with parchment paper
- 1 rolling surface for rolling dough
Ingredients
- 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
- pinch of dried sage optional
- 5 large eggs scrambled
- 1 cup shredded cheddar or Jack cheese optional
- your favorite seasoning blend for sprinkling
- 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
- 1 large egg + 2 tablespoons water for egg wash
Instructions
- Cook and crumble sausage in a large skillet over medium-high heat until browned and crisp, about 5-7 minutes without draining fat.
- Sprinkle flour over sausage, stir, and cook 2-3 minutes to remove raw flour taste.
- Slowly whisk in milk, reduce heat to medium-low, and stir until gravy thickens, about 4-5 minutes.
- Remove gravy from heat and stir in seasoned salt, black pepper, and optional herbs; set aside.
- Scramble eggs in a separate pan to desired doneness; set aside.
- Preheat oven to 375°F. In a large bowl, combine flour and salt; cut in vegetable shortening and cold butter until mixture forms pea-sized crumbs.
- Whisk egg, vinegar, and cold water in a small bowl; add to flour mixture and stir until dough forms.
- Divide dough in half; roll one portion on a floured surface to about 1/8-inch thickness and cut into 3x4-inch rectangles.
- Place half the rectangles on a parchment-lined baking sheet; brush edges with egg wash.
- Add scrambled eggs and sausage gravy to center of each rectangle, then cover with a second rectangle and crimp edges with a fork.
- Brush tops with egg wash; sprinkle with shredded cheese and seasoning blend.
- Bake for 25 minutes or until golden brown.
- Cool pop-tarts for 5 minutes before serving warm.
Notes
- Use fresh herbs for enhanced flavor or omit for simplicity.
- Store leftovers in an airtight container; reheat before serving.
- Swap cheddar with your favorite cheese for variety.
