Description
These Savory Breakfast Pop-Tarts are a delicious twist on the classic sweet treat, featuring a flaky homemade pastry filled with flavorful sausage gravy and scrambled eggs. Perfect for a hearty breakfast or brunch, they combine a crispy, buttery crust with savory sausage, herbs, and cheese for a satisfying start to your day.
Ingredients
Scale
For the Sausage Gravy & Filling
- 1/4 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 1–1/4 cups milk
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon minced rosemary (optional)
- 1 pinch sage (optional)
- 5 eggs, scrambled (cooked separately)
- 1 cup shredded cheddar or jack cheese (optional for topping)
- Everyday Seasoning from Trader Joe’s (or other seasoning of choice)
For the Pop-Tart Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1/2 cup butter
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoons cold water
- 1 extra egg, plus 2 tablespoons cold water for egg wash
Instructions
- Make the Sausage Gravy & Filling: Heat a large skillet over medium-high heat. Cook the sausage, breaking it apart as it cooks until browned with crispy bits, about 5-7 minutes.
- Add Flour: Without draining the fat, stir in the flour and cook for 2-3 minutes until fully absorbed.
- Make the Gravy: Gradually stir in the milk using a flat-bottomed whisk. Reduce heat to medium-low and continue stirring as the gravy thickens, about 4-5 minutes.
- Season the Gravy: Remove from heat and stir in seasoned salt, black pepper, and optional minced rosemary and sage. Set aside.
- Scramble Eggs: In a separate skillet, scramble the 5 eggs to your preference. Set aside.
- Prepare Oven and Dough Base: Preheat the oven to 375°F (190°C). In a large bowl, stir together the flour and salt.
- Create Dough Crumbles: Cut in the vegetable shortening and butter using a fork until mixture is crumbly with pea-sized pieces.
- Add Wet Ingredients: In a separate bowl, whisk together 1 large egg, white vinegar, and cold water. Pour into the flour mixture and stir until dough forms.
- Roll Dough: On a floured surface, roll out the dough to 1/8-inch thickness, working with half of the dough at a time.
- Cut Dough Rectangles: Cut the dough into rectangles measuring approximately 3 x 4 inches.
- Assemble Bottom Layer: Place the bottom dough rectangle onto a parchment-lined baking sheet.
- Apply Egg Wash and Add Filling: Wet the edges with egg wash (made from an extra egg and water). Spoon scrambled eggs and sausage gravy onto the center of the bottom crust.
- Seal Pop-Tarts: Gently stretch the top dough rectangle over the filling and crimp the edges with a fork to seal firmly.
- Final Egg Wash and Topping: Brush the top of the pop-tarts with egg wash. Add seasoning and/or cheese on top if desired.
- Bake: Bake in the preheated oven for 25 minutes until golden brown and cooked through.
- Serve: Remove from oven and let cool slightly before enjoying your savory breakfast pop-tarts.
Notes
- Ensure the edges are sealed tightly to prevent filling leakage during baking.
- Optional herbs like rosemary and sage add a nice aroma but can be omitted or substituted per preference.
- For a crispier crust, chill the dough before rolling and assembling.
- Leftover pop-tarts can be reheated in an oven or toaster oven for best results.
- Adjust seasoning to taste, especially when adding cheese or seasoning blends on top.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
