I love that these breakfast pop-tarts combine all my favorite breakfast flavors — eggs, sausage, and gravy — inside a buttery pastry shell. They’re perfect for weekends when I want something cozy, but they also store and reheat beautifully for busy mornings. The flaky crust contrasts perfectly with the creamy filling, and adding melted cheese on top takes them to another level. Plus, they’re endlessly customizable — I can switch up the fillings depending on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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)
Directions
I start by making the sausage gravy. In a large skillet over medium-high heat, I cook and crumble the breakfast sausage until browned and crispy, about 5–7 minutes. I don’t drain the fat — it helps form the base of the gravy.
I sprinkle in the flour and stir well to absorb the sausage fat, cooking it for 2–3 minutes to remove any raw flour taste. Then I slowly whisk in the milk, stirring until the mixture thickens to a creamy gravy consistency, about 4–5 minutes. Once thickened, I remove it from the heat and season with seasoned salt, black pepper, and, if I’m feeling fancy, a touch of rosemary and sage.
Next, I prepare the scrambled eggs in a separate pan, cooking them just until soft and fluffy. I set them aside while I work on the pastry dough.
To make the dough, I preheat the oven to 375°F. In a large bowl, I combine the flour and salt, then cut in the shortening and cold butter until the mixture resembles coarse crumbs. In another small bowl, I whisk together the egg, vinegar, and cold water, then pour it into the flour mixture. I stir until it forms a cohesive dough that’s soft but not sticky.
I divide the dough in half and roll out one portion on a lightly floured surface to about ⅛-inch thick. I cut it into rectangles roughly 3×4 inches in size — two rectangles per pop-tart.
On a parchment-lined baking sheet, I place half of the rectangles and brush their edges with egg wash. I spoon a bit of scrambled egg and sausage gravy into the center of each one, then top with another rectangle of dough. Using a fork, I press around the edges to seal the pop-tarts.
I brush the tops with egg wash, sprinkle shredded cheese and my favorite seasoning blend, then bake them for about 25 minutes until golden brown. Once baked, I let them cool for about 5 minutes before serving — just long enough to handle but still deliciously warm.
Servings and Timing
This recipe makes 6 pop-tarts. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Calories: Approximately 420 per serving
Variations
I love experimenting with different fillings for these savory pop-tarts. For a spicy kick, I mix hot sauce or pepper jack cheese into the filling. If I’m making them ahead for the week, I wrap and freeze them before baking — then bake straight from frozen for an easy breakfast anytime.
Storage/Reheating
I store any leftover pop-tarts in an airtight container in the refrigerator for up to three days. To reheat, I pop them in a 350°F oven or toaster oven for about 8–10 minutes until warmed through and crisp again. They also freeze well — I wrap each one individually in foil and reheat directly from frozen for 15–20 minutes. I avoid microwaving them because it softens the pastry.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough the night before and keep it chilled until I’m ready to assemble.
Can I use store-bought pie crust instead?
Definitely — it’s a great shortcut and still gives delicious results.
What kind of sausage works best?
I like using breakfast sausage for its mild, savory flavor, but spicy sausage also tastes amazing.
Can I make these vegetarian?
Yes, I skip the sausage and make a creamy mushroom gravy or use scrambled eggs with cheese and veggies.
Can I freeze the pop-tarts before baking?
Absolutely. I assemble them fully, freeze on a tray, then transfer to a freezer bag once solid. Bake straight from frozen when needed.
How do I keep the edges from opening while baking?
Brushing the edges with egg wash and crimping firmly with a fork helps seal them tight.
Can I use puff pastry instead of homemade dough?
Yes, puff pastry works wonderfully for a flakier texture and quicker prep.
What cheese works best on top?
Cheddar adds a sharp, rich flavor, but Monterey Jack or pepper jack melts beautifully too.
Can I add vegetables to the filling?
Yes, I sometimes mix in sautéed spinach, peppers, or onions for extra flavor and color.
Can I serve them with sauce?
I love dipping them in salsa, hot sauce, or extra sausage gravy for a decadent touch.
Conclusion
These Savory Breakfast Pop-Tarts are everything I love about breakfast — flaky pastry, creamy filling, and comforting flavors all wrapped into a handheld meal. I enjoy making them on weekends, but they’re just as great for meal prep or brunch gatherings. Every bite has the perfect mix of buttery crust, hearty sausage gravy, and fluffy eggs — truly the best way to start the day.
These Savory Breakfast Pop-Tarts feature buttery, flaky pastry filled with creamy sausage gravy and fluffy scrambled eggs, topped with melted cheese and baked until golden brown. They’re the ultimate handheld breakfast treat — hearty, cozy, and endlessly customizable.
Ingredients
For the Sausage Gravy Filling:
1/4 lb breakfast sausage
2 tbsp all-purpose flour
1 1/4 cups whole milk
1/4 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp minced fresh rosemary (optional)
Pinch of dried sage (optional)
For the Egg Filling:
5 large eggs, scrambled
1 cup shredded cheddar or Jack cheese (for topping)
Your favorite seasoning blend (for sprinkling)
For the Pastry Dough:
3 cups all-purpose flour
1 tsp salt
1 cup vegetable shortening
1/2 cup cold butter
1 large egg
1 tbsp white vinegar
5 tbsp cold water
For Assembly:
1 large egg + 2 tbsp water (for egg wash)
Instructions
Make the sausage gravy: In a skillet over medium-high heat, cook and crumble sausage until browned, about 5–7 minutes. Stir in flour and cook for 2–3 minutes. Gradually whisk in milk and cook until thickened, about 4–5 minutes. Season with salt, pepper, rosemary, and sage if desired. Set aside to cool slightly.
Scramble the eggs: In a separate pan, cook eggs until just set and fluffy. Set aside.
Make the pastry dough: Preheat oven to 375°F (190°C). In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. In another bowl, whisk egg, vinegar, and cold water, then stir into flour mixture until a soft dough forms. Divide dough in half.
Roll out one portion of dough on a floured surface to 1/8-inch thickness. Cut into rectangles about 3×4 inches. Repeat with remaining dough.
Assemble the pop-tarts: Place half of the dough rectangles on a parchment-lined baking sheet. Brush edges with egg wash. Spoon a small amount of scrambled eggs and sausage gravy in the center of each. Top with another rectangle of dough and seal edges with a fork.
Brush tops with egg wash, sprinkle with cheese and seasoning blend, and bake for 25 minutes or until golden brown.
Cool for 5 minutes before serving. Serve warm, optionally with extra sausage gravy or hot sauce.
Notes
Use store-bought pie crust or puff pastry for a quicker version.
For a vegetarian option, replace sausage with mushrooms or sautéed vegetables.
Seal edges well with egg wash to prevent leakage during baking.
Freeze unbaked pop-tarts for up to 1 month; bake directly from frozen when ready.
Reheat in the oven or toaster oven for crispness — avoid microwaving.
