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Savory Breakfast Pop-Tarts with Sausage Gravy and Cheese Recipe

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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/savory-breakfast-pop-tarts-with-sausage-gravy-and-cheese-recipe/