Description
These Savory Breakfast Pop-Tarts combine a flaky homemade pastry crust with a hearty filling of sausage gravy and scrambled eggs. Perfectly spiced and optionally topped with cheese and seasoning, they offer a portable and satisfying breakfast that’s warm, flavorful, and sure to please any savory breakfast lover.
Ingredients
Sausage Gravy & Filling
- 1/4 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 1-1/4 cups milk
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon minced rosemary (optional)
- 1 pinch sage (optional)
- 5 eggs, scrambled (cooked separately)
- 1 cup shredded cheddar or jack cheese (optional for topping)
- Everyday Seasoning from Trader Joe’s (or other seasoning of choice)
Pop-Tart Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1/2 cup butter
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoons cold water
- 1 extra egg, plus 2 tablespoons cold water for egg wash
Instructions
- Make the Sausage Gravy & Filling: Heat a large skillet over medium-high heat. Cook the sausage, breaking it apart as it cooks, until browned with crispy bits, about 5-7 minutes.
- Thicken the Gravy: Without draining the fat, stir in 2 tablespoons flour and cook for 2-3 minutes until flour is fully absorbed.
- Add Milk: Gradually stir in 1-1/4 cups milk using a flat-bottomed whisk. Reduce heat to medium-low and keep stirring as the gravy thickens, about 4-5 minutes.
- Season the Gravy: Remove the skillet from heat and stir in seasoned salt, black pepper, and optional minced rosemary and sage. Set the gravy aside.
- Scramble Eggs: In a separate skillet, scramble the 5 eggs as desired and then set aside.
- Prepare Oven & Dry Ingredients: Preheat oven to 375°F (190°C). In a large bowl, stir together 3 cups flour and 1 teaspoon salt.
- Cut in Fat: Using a fork, cut in 1 cup vegetable shortening and 1/2 cup butter until the mixture is crumbly with pea-sized pieces.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1 tablespoon white vinegar, and 5 tablespoons cold water.
- Form Dough: Pour wet mixture into flour mixture and stir until dough forms. Divide dough in half.
- Roll Out Dough: On a floured surface, roll out half of the dough to about 1/8-inch thickness. Repeat with the other half later.
- Cut Dough Rectangles: Cut dough into rectangles approximately 3 x 4 inches each.
- Assemble Bottom Layer: Place a bottom dough rectangle on a parchment-lined baking sheet.
- Apply Egg Wash & Add Filling: Wet the edges of the dough with egg wash made from 1 extra egg plus 2 tablespoons cold water. Spoon scrambled eggs and sausage gravy onto the center of the bottom crust.
- Add Top Crust: Gently stretch a top crust rectangle over the filling and crimp edges with a fork to seal.
- Final Wash & Toppings: Brush the top of each Pop-Tart with egg wash, then sprinkle with Everyday Seasoning and optional shredded cheddar or jack cheese.
- Bake: Bake in the preheated oven for 25 minutes at 375°F (190°C) until golden brown and cooked through.
- Serve & Enjoy: Remove from the oven, let cool slightly, then enjoy your savory breakfast Pop-Tarts warm.
Notes
- Optionally add minced rosemary and sage to the sausage gravy for extra herbal flavor.
- Cheese topping is optional but adds a deliciously melted and slightly crispy finish.
- Use a flat-bottomed whisk to avoid lumps when thickening the gravy.
- Keep the sausage fat in the pan for better flavor when making the gravy instead of draining it.
- Egg wash helps to seal the edges and gives the Pop-Tarts a beautiful golden crust.
- Work with half the dough at a time to make rolling and cutting easier.
- Store leftovers in an airtight container and reheat in the oven or toaster oven for best texture.
