Description

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)

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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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pop-tart
Calories: 420
Sugar: 2g
Sodium: 510mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 10g
Cholesterol: 95mg