Savory Breakfast Pop-Tarts
Flaky pastry filled with creamy sausage gravy and scrambled eggs. The ultimate savory breakfast treat made from scratch.
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.