Savory Breakfast Pop-Tarts
These savory pop-tarts feature a flaky pastry filled with creamy sausage gravy and scrambled eggs, topped with cheese and herbs for a satisfying breakfast treat.
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.