Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe

Introduction

Start your day with a twist on a classic breakfast favorite. These savory breakfast Pop-Tarts combine flaky homemade pastry with creamy sausage gravy and fluffy scrambled eggs for a satisfying morning treat.

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)
• A pinch of dried sage (optional)
• 5 large eggs, scrambled
• 1 cup shredded cheddar or Jack cheese (optional topping)
• 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

1. Step 1: Heat a large skillet over medium-high heat. Cook and crumble the sausage until browned and crisp, about 5–7 minutes. Do not drain the fat.
2. Step 2: Sprinkle in the flour and stir well to absorb the fat. Cook for 2–3 minutes to remove the raw flour taste. Slowly whisk in the milk. Reduce heat to medium-low and stir until thickened, about 4–5 minutes.
3. Step 3: Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs. Set aside.
4. Step 4: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
5. Step 5: Preheat oven to 375°F. In a large bowl, combine the flour and salt. Cut in shortening and cold butter until the mixture forms pea-sized crumbs.
6. Step 6: In a small bowl, whisk together the egg, vinegar, and cold water. Add to the flour mixture and stir until a dough forms.
7. Step 7: Divide dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut into 3×4-inch rectangles — you’ll need two rectangles per pop-tart.
8. Step 8: Place half the rectangles on a parchment-lined baking sheet. Brush edges with egg wash. Add scrambled eggs and sausage gravy in the center. Cover with a second rectangle and crimp the edges with a fork.
9. Step 9: Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning. Bake for 25 minutes, or until golden brown.
10. Step 10: Let cool for 5 minutes before serving. Enjoy warm!

Tips & Variations

• For a vegetarian version, substitute sausage with sautéed mushrooms or seasoned tofu.
• Try different cheeses like pepper jack or mozzarella for varied flavors.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the gravy.
• Make extra dough and freeze unused portions for quick breakfasts later.

Storage

Store leftover Pop-Tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F until warm and crispy, about 5-7 minutes. Avoid microwaving to maintain pastry flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making the dough from scratch?

Yes, pre-made pie crust can be used as a shortcut, but homemade dough provides a flakier, more tender texture that really enhances this recipe.

How can I prevent the pastry from becoming soggy?

Be sure to thicken the sausage gravy well and avoid overfilling the Pop-Tarts. Also, brushing the edges with egg wash helps seal in the filling and keeps the pastry crisp during baking.

Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

These Savory Breakfast Pop-Tarts combine a flaky homemade pastry with a rich sausage gravy and fluffy scrambled eggs filling, topped with melted cheese and a sprinkle of your favorite seasoning. Perfect for a hearty breakfast or brunch, these pop-tarts are baked to golden perfection and deliver comforting, flavorful bites in every crusty, savory mouthful.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 pop-tarts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• A pinch of dried sage (optional)

For the Egg Filling

• 5 large eggs, scrambled
• 1 cup shredded cheddar or Jack cheese (optional topping)
• Your favorite seasoning blend (for sprinkling)

For the Pastry Dough

• 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

For Assembly

• 1 large egg + 2 tablespoons water (for egg wash)

Instructions

1. Make the sausage gravy: Heat a large skillet over medium-high heat. Cook and crumble the breakfast sausage until browned and crisp, about 5–7 minutes. Leave the fat in the pan for the next step.
2. Thicken the gravy: Sprinkle the all-purpose flour over the cooked sausage and stir well to absorb the fat. Cook for 2–3 minutes to cook off the raw flour taste. Slowly whisk in the whole milk, then reduce heat to medium-low and continue stirring until the gravy thickens, about 4–5 minutes.
3. Season the gravy: Remove the skillet from heat. Stir in the seasoned salt, black pepper, and if used, the minced fresh rosemary and dried sage. Set the gravy aside to cool slightly.
4. Prepare the scrambled eggs: In a separate pan, cook the 5 scrambled eggs to your preferred doneness. Set aside and keep warm.
5. Make the pastry dough: Preheat oven to 375°F (190°C). In a large bowl, mix the all-purpose flour and salt. Cut in the vegetable shortening and cold butter using a pastry cutter or fingers until the mixture resembles pea-sized crumbs.
6. Bring the dough together: In a small bowl, whisk together 1 large egg, white vinegar, and cold water. Add this liquid mixture to the flour mixture and stir until the dough just comes together.
7. Roll and cut the dough: Divide the dough in half. On a floured surface, roll out one half of the dough to about 1/8-inch thickness. Cut into 3×4 inch rectangles — two rectangles per pop-tart needed for top and bottom.
8. Assemble the pop-tarts: Place half the dough rectangles on a parchment-lined baking sheet. Brush the edges lightly with egg wash. Spoon a layer of scrambled eggs and then the sausage gravy filling onto each rectangle, keeping the filling away from edges. Cover each with a second rectangle and seal the edges by crimping with a fork.
9. Top and bake: Brush the tops of the assembled pop-tarts with egg wash. Sprinkle shredded cheddar or Jack cheese and your favorite seasoning blend over the tops. Bake in the preheated oven for 25 minutes or until golden brown and crisp.
10. Cool and serve: Allow the pop-tarts to cool for 5 minutes on the baking sheet before serving. Enjoy warm for the best flavor and texture.

Notes

• For a vegetarian version, omit the sausage and substitute with sautéed mushrooms or a plant-based protein.
• Make sure to not overfill the pop-tarts to avoid leaking during baking.
• You can prepare the dough ahead of time and refrigerate it for up to 2 days or freeze for up to 1 month.
• Adjust seasoning as per your taste preference, especially if using pre-seasoned sausage.
• Use a sharp knife or pizza cutter to get clean, even edges on the dough rectangles.

Keywords: Savory breakfast pop-tarts, sausage gravy pop-tarts, homemade pop-tarts, breakfast pastries, savory pastries