Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the scrambled eggs: In a separate pan, cook the 5 scrambled eggs to your preferred doneness. Set aside and keep warm.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
