Transform your mornings with Savory Breakfast Pop-Tarts, a Hearty Handheld Breakfast that packs diner flavors into a flaky, portable pastry! Filled with creamy sausage gravy and fluffy scrambled eggs, these golden pop-tarts are perfect for busy days or cozy brunches. Homemade and customizable, they’re a game-changer for breakfast lovers craving something new.
Why You’ll Love Savory Breakfast Pop-Tarts
Savory Breakfast Pop-Tarts shine as a Hearty Handheld Breakfast:
- Diner Vibes: Sausage gravy and eggs in a crispy crust.
- Make-Ahead: Prep ahead for grab-and-go ease.
- Flaky Perfection: Buttery pastry with a creamy filling.
- Customizable: Add cheese or herbs to suit your taste.
I bake these Hearty Handheld Breakfast treats for weekend brunches, and they’re always a hit!
Ingredients for Savory Breakfast Pop-Tarts
Here’s what you’ll need for Savory Breakfast Pop-Tarts (makes 10):
For the Pastry Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter, cold, cubed
- ½ cup vegetable shortening, cold
- 1 large egg
- 1 tsp white vinegar
- ¼ cup cold water
For the Filling:
- ½ lb breakfast sausage
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp fresh rosemary or sage, chopped (optional)
- 4 large eggs, for scrambling
- ½ cup sharp cheddar cheese, shredded (optional)
For Assembly:
- 1 large egg (for egg wash)
Ingredient Tips:
- Sausage: Choose a well-seasoned, fatty variety for rich gravy.
- Flour: Spoon and level for light pastry and smooth gravy.
- Milk: Whole milk for creamy texture; avoid skim.
- Eggs: Fresh for fluffy scrambling and glossy egg wash.
- Butter/Shortening: Cold for flaky layers; don’t soften.
Directions for Savory Breakfast Pop-Tarts
Let’s create these delicious Savory Breakfast Pop-Tarts!
Make Sausage Gravy
- In a large skillet over medium-high heat, I cook ½ lb sausage, breaking it up with a spoon, until browned and crispy, about 5–7 minutes.
- I keep the fat in the pan, sprinkle in 2 tbsp flour, and stir for 2–3 minutes to form a roux.
- I slowly whisk in 1 cup milk, reduce heat to medium-low, and stir until thick, about 3 minutes.
- I season with ½ tsp salt, ½ tsp pepper, and 1 tsp rosemary or sage, then set aside to cool slightly.
Scramble Eggs
- In a clean skillet over low heat, I scramble 4 eggs until just set but soft, about 2–3 minutes, as they’ll cook more in the oven.
- I set aside to cool.
Prepare Pastry Dough
- I preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
- In a large bowl, I mix 2 ½ cups flour and 1 tsp salt.
- I cut in ½ cup cold butter and ½ cup shortening until pea-sized crumbs form.
- In a small bowl, I whisk 1 egg, 1 tsp vinegar, and ¼ cup cold water, then add to the flour mixture, stirring until a dough forms.
- I divide into two balls and chill for 10 minutes.
Roll and Cut Dough
- On a floured surface, I roll one dough ball to ⅛-inch thickness and cut into 20 (3×4-inch) rectangles (10 pop-tarts).
- I repeat with the second dough ball.
Assemble Pop-Tarts
- I place 10 rectangles on the baking sheets, brush edges with egg wash (1 beaten egg), and spoon 1 tbsp scrambled eggs and 1 tbsp gravy onto each, leaving a ½-inch border.
- I top with 1 tsp cheddar (if using), cover with another rectangle, stretch slightly, and crimp edges with a fork to seal.
- I brush tops with egg wash, cut small slits for steam, and sprinkle with extra cheese if desired.
Bake
- I bake for 22–25 minutes until golden brown, then cool on the sheets for 5 minutes before transferring to a wire rack.
Nutrition
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: ~70 minutes
- Servings: 10 pop-tarts
- Calories: ~350 kcal per pop-tart
- Macros per Pop-Tart: 30g carbs, 12g protein, 22g fat, 1g fiber
Variations for Savory Breakfast Pop-Tarts
Try these twists on Savory Breakfast Pop-Tarts:
- Bacon Boost: Add crumbled bacon for a smoky Hearty Handheld Breakfast.
- Spicy Kick: Use pepper jack cheese and diced jalapeños.
- Veggie Swap: Replace sausage with sautéed mushrooms and spinach.
- Herb Twist: Swap rosemary for thyme or chives in the gravy.
- Cheesy Deluxe: Mix Swiss or mozzarella with cheddar for extra melt.
Serving Ideas:
- Pair with Layla Cooks’ Fried Ravioli for a fun brunch spread.
- Serve with fresh fruit or a green salad for a Hearty Handheld Breakfast.
- Enjoy warm with coffee or orange juice; let cool slightly to set filling.
Storage
I store Savory Breakfast Pop-Tarts in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap unbaked or baked pop-tarts individually in plastic wrap and freeze in a freezer-safe bag for up to 1 month. I reheat refrigerated pop-tarts in a 350°F oven for 10 minutes or air fry at 325°F for 5–7 minutes to restore crispiness. Frozen pop-tarts bake directly at 375°F for 25–30 minutes (unbaked) or 15 minutes (baked). I avoid microwaving to keep the pastry flaky.
FAQs About Savory Breakfast Pop-Tarts
Here are some common questions about this recipe:
Can I make these ahead of time?
Yes! You can assemble them and freeze unbaked, or bake them and reheat in the oven or toaster. They keep well for several days.
What’s the best way to seal the edges?
Brush the edges with egg wash first, then use a fork to crimp all around. Press firmly to prevent filling from leaking during baking.
Can I use store-bought pastry dough?
Absolutely! Pie crust or puff pastry work well as shortcuts. The homemade dough gives the best texture, but store-bought saves time.
How do I prevent soggy bottoms?
Make sure your filling isn’t too wet, and bake on the middle rack. You can also pre-bake the bottom crust for 5 minutes before adding filling.
What other fillings can I try?
Try bacon and cheese, ham and Swiss, or veggie combinations like spinach and feta. Just make sure fillings aren’t too wet.
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Conclusion
Savory Breakfast Pop-Tarts are an irresistible morning treat that transforms classic diner flavors into a crunchy, portable pastry. With customizable fillings and make-ahead convenience, they’re perfect for busy mornings or leisurely brunches. Whether baked fresh or reheated, these flaky delights are sure to become a breakfast favorite in your home.
Savory Breakfast Pop-Tarts
Ingredients
For the 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
- 1 pinch dried sage optional
For the egg filling
- 5 large eggs scrambled
- 1 cup shredded cheddar or Jack cheese optional for topping
- Seasoning blend of choice for sprinkling
For the pastry dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- ½ cup butter cold
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoons cold water
For assembly
- 1 large egg plus 2 tablespoons water for egg wash
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
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