Savory Breakfast Pop-Tarts with Sausage Gravy and Cheese Recipe

Introduction

Start your day with a twist on a classic favorite—savory breakfast pop-tarts filled with creamy sausage gravy and fluffy scrambled eggs. These handheld delights are perfect for a comforting breakfast or brunch that’s both satisfying and easy to make at home.

Ingredients

• 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

1. Step 1: Heat a large skillet over medium-high heat. Cook and crumble the sausage until browned and crisp, about 5 to 7 minutes. Do not drain the fat.
2. Step 2: Sprinkle the flour into the skillet and stir well to absorb the fat. Cook for 2 to 3 minutes to remove the raw flour taste.
3. Step 3: Slowly whisk in the milk. Reduce heat to medium-low and stir constantly until the mixture thickens, about 4 to 5 minutes.
4. Step 4: Remove the skillet from heat. Stir in seasoned salt, black pepper, and optional herbs. Set the sausage gravy aside.
5. Step 5: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
6. Step 6: Preheat the oven to 375°F (190°C). In a large bowl, combine the flour and salt. Cut in the vegetable shortening and cold butter until the mixture resembles pea-sized crumbs.
7. Step 7: In a small bowl, whisk together the egg, vinegar, and cold water. Add this mixture to the flour mixture and stir until a dough forms.
8. Step 8: Divide the dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut into 3×4-inch rectangles—you’ll need two rectangles per pop-tart.
9. Step 9: Place half the rectangles on a parchment-lined baking sheet. Brush edges with egg wash. Spoon scrambled eggs and sausage gravy into the center of each rectangle. Cover with a second rectangle and crimp the edges with a fork to seal.
10. Step 10: Brush the tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning blend. Bake for 25 minutes, or until golden brown and puffed.
11. Step 11: Let the pop-tarts cool for 5 minutes before serving. Enjoy them warm for the best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute the sausage with sautéed mushrooms or plant-based sausage crumbles.
• Feel free to add sautéed onions or bell peppers to the scrambled eggs for extra flavor and texture.
• Use whole wheat flour in the pastry for a nuttier taste and added fiber.
• If you prefer, swap out the cheese for feta or goat cheese for a tangy alternative.

Storage

Store leftover pop-tarts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or conventional oven at 350°F for about 5 to 7 minutes until heated through and the pastry is crisp again. Avoid microwaving to keep the pastry from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the pastry dough can be made a day in advance and refrigerated wrapped in plastic. Bring it to room temperature before rolling out for easier handling.

Can I freeze these pop-tarts?

Absolutely. After baking and cooling, wrap each pop-tart individually and freeze for up to 1 month. Reheat in the oven directly from frozen, adding a few extra minutes to the baking time.

Savory Breakfast Pop-Tarts with Sausage Gravy and Cheese Recipe

Print Recipe

★★★★★

4.9 from 747 reviews

These Savory Breakfast Pop-Tarts combine a flaky, buttery pastry with creamy sausage gravy and fluffy scrambled eggs, creating a delicious handheld breakfast perfect for busy mornings or brunch gatherings. Finished with melted cheese and a sprinkle of seasoning, they are warm, savory, and satisfying.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 pop-tarts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the sausage gravy: Heat a large skillet over medium-high heat. Cook and crumble the sausage until browned and crisp, about 5–7 minutes. Do not drain the fat.
2. Thicken the gravy: Sprinkle in the flour and stir well to absorb the fat. Cook for 2–3 minutes to remove the raw flour taste. Slowly whisk in the milk. Reduce heat to medium-low and stir until thickened, about 4–5 minutes.
3. Season the gravy: Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs (rosemary and sage). Set aside.
4. Prepare the scrambled eggs: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
5. Make the pastry dough: Preheat oven to 375°F. In a large bowl, combine the flour and salt. Cut in shortening and cold butter until the mixture forms pea-sized crumbs.
6. Bring the dough together: In a small bowl, whisk together the egg, vinegar, and cold water. Add to the flour mixture and stir until a dough forms.
7. Roll and cut the dough: Divide dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut into 3×4-inch rectangles — you’ll need two rectangles per pop-tart.
8. Assemble the pop-tarts: Place half the rectangles on a parchment-lined baking sheet. Brush edges with egg wash. Add scrambled eggs and sausage gravy in the center. Cover with a second rectangle and crimp the edges with a fork.
9. Top and bake: Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning. Bake for 25 minutes, or until golden brown.
10. Cool and serve: Let cool for 5 minutes before serving. Enjoy warm!

Notes

• You can customize the seasoning blend on top to your taste, such as adding smoked paprika, chili flakes, or fresh herbs.
• For a vegetarian version, substitute the sausage with sautéed mushrooms or plant-based sausage alternatives, and ensure the gravy uses vegetable broth instead of sausage drippings.
• Make sure the butter and shortening are cold to achieve a flaky crust.
• These pop-tarts can be made ahead and refrigerated; reheat in the oven for best texture.
• Use parchment paper to avoid sticking and make clean-up easier.
• If scraping the pan for sausage drippings is difficult, you can reduce the amount of fat by draining some but this will change gravy richness.

Keywords: savory pop-tarts, breakfast pop-tarts, sausage gravy pop-tarts, breakfast pastry, homemade pop-tarts, savory breakfast, flaky pastry, scrambled eggs pop-tarts