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Savory Breakfast Pop-Tarts

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A delightful twist on classic pop-tarts, filled with savory sausage gravy and scrambled eggs, perfect for busy mornings or brunches.

Ingredients

Scale
  • 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. Make the sausage gravy: Heat a large skillet over medium-high heat. Add the breakfast sausage, crumbling it as it cooks. Cook until golden and crispy, about 5 to 7 minutes. Don’t drain the flavorful fat!
  2. Thicken the gravy: Sprinkle the flour over the browned sausage. Mix well and cook for an additional 2 to 3 minutes. Gradually whisk in the milk, then lower the heat to medium-low. Stir until the mixture thickens.
  3. Season the gravy: Remove from heat and stir in the seasoned salt, black pepper, and optional herbs. Set aside.
  4. Prepare scrambled eggs: In a separate pan, scramble the eggs as desired and set aside.
  5. Make the pastry dough: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the flour and salt. Cut in the shortening and cold butter until the mixture resembles coarse crumbs.
  6. Bring the dough together: In a small bowl, whisk together the egg, vinegar, and cold water. Stir this into the flour mixture until it forms a cohesive dough.
  7. Roll and cut the dough: Divide the dough in half. Roll one portion out to about ⅓-inch thickness and cut into 3×4-inch rectangles.
  8. Assemble: Line a baking sheet with parchment paper. Brush the edges of half the rectangles with egg wash. Add a spoonful of scrambled eggs and a scoop of sausage gravy to the center. Place a second rectangle on top and crimp the edges to seal.
  9. Top and bake: Brush the tops with egg wash, sprinkle with cheese and seasoning. Bake for about 25 minutes, or until they are golden brown.
  10. Cool and serve: Let the pop-tarts cool for 5 minutes before serving.

Notes

Serve warm with fresh fruit, salad, or spicy salsa for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.tastysavvy.com/savory-breakfast-pop-tarts/