Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe

Introduction

Savory Breakfast Pop-Tarts are a delightful twist on a classic treat, filled with creamy sausage gravy and fluffy scrambled eggs. Perfect for a hearty morning meal, these homemade pastries combine comforting flavors wrapped in a buttery, flaky crust.

Ingredients

• 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)
• 5 large eggs, scrambled
• 1 cup shredded cheddar or Jack cheese (optional topping)
• Your favorite seasoning blend (for sprinkling)
• 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
• 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 in the flour and stir well to absorb the fat. Cook for 2 to 3 minutes to remove the raw flour taste. Slowly whisk in the milk. Reduce heat to medium-low and stir until thickened, about 4 to 5 minutes.
3. Step 3: Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs like rosemary and sage. Set aside.
4. Step 4: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
5. Step 5: Preheat oven to 375°F. In a large bowl, combine the flour and salt. Cut in the shortening and cold butter until the mixture forms pea-sized crumbs.
6. Step 6: In a small bowl, whisk together the egg, vinegar, and cold water. Add to the flour mixture and stir until a dough forms.
7. Step 7: Divide the dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut into 3×4-inch rectangles, two per pop-tart.
8. Step 8: 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. Step 9: Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning. Bake for 25 minutes, or until golden brown.
10. Step 10: Let cool slightly before serving. Enjoy warm.

Tips & Variations

• For a vegetarian option, substitute sausage with sautéed mushrooms or seasoned tofu crumbles.
• Add finely chopped onions or bell peppers to the scrambled eggs for extra flavor and texture.
• Use a mix of cheeses like mozzarella and sharp cheddar for a richer topping.
• If you prefer a spicier filling, add a pinch of cayenne pepper to the sausage gravy.

Storage

Store leftover pop-tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F for about 5 to 7 minutes to restore crispness. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to two days in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to use.

Can I freeze the assembled pop-tarts?

Absolutely. Place the assembled but unbaked pop-tarts on a baking sheet and freeze until solid. Then transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

These Savory Breakfast Pop-Tarts combine a flaky, buttery pastry crust filled with creamy sausage gravy and fluffy scrambled eggs. Topped with melted cheddar cheese and a sprinkle of seasoning, these homemade breakfast treats are perfect for a hearty start to your day or a special brunch.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 Savory Breakfast Pop-Tarts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

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)

Egg Filling

• 5 large eggs, scrambled
• 1 cup shredded cheddar or Jack cheese (optional topping)
• Your favorite seasoning blend (for sprinkling)

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

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 breakfast sausage until it is browned and crisp, about 5 to 7 minutes. Do not drain the fat as this will be used for thickening the gravy.
2. Thicken the gravy: Sprinkle the flour over the cooked sausage and stir well to absorb the fat. Cook the mixture for 2 to 3 minutes to remove the raw flour taste. Slowly whisk in the whole milk, then reduce heat to medium-low and continue stirring until the gravy thickens, about 4 to 5 minutes.
3. Season the gravy: Remove the skillet from heat and stir in the seasoned salt, black pepper, and optional herbs like fresh rosemary and dried sage. Set the sausage gravy aside to cool slightly.
4. Prepare the scrambled eggs: In a separate pan, scramble the 5 large eggs to your preferred doneness. Set aside once cooked.
5. Make the pastry dough: Preheat your oven to 375°F (190°C). In a large bowl, combine 3 cups of all-purpose flour with 1 teaspoon salt. Cut in 1 cup vegetable shortening and ½ cup cold butter until the mixture resembles pea-sized crumbs.
6. Bring the dough together: In a small bowl, whisk together 1 large egg, 1 tablespoon white vinegar, and 5 tablespoons cold water. Add this liquid mixture to the flour mixture and stir until dough forms, handling just enough to combine.
7. Roll and cut the dough: Divide the dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut the dough into 3 by 4-inch rectangles, making sure you have two rectangles for each pop-tart.
8. Assemble the pop-tarts: Place half the rectangles onto a parchment-lined baking sheet. Brush the edges lightly with the egg wash (1 egg mixed with 2 tablespoons water). Spoon scrambled eggs and sausage gravy into the center of each rectangle, then cover with the second rectangle. Crimp the edges firmly with a fork to seal.
9. Top and bake: Brush the tops of the assembled pop-tarts with the remaining egg wash. Sprinkle shredded cheddar or Jack cheese and your favorite seasoning blend over the tops. Bake in the preheated oven for 25 minutes or until the pastry is golden brown and cooked through.
10. Cool and serve: Remove the pop-tarts from the oven and allow them to cool slightly before serving, ensuring the filling sets and the pop-tarts hold together well.

Notes

• You can omit the rosemary and sage if you prefer a simpler sausage gravy flavor.
• Use any cheese you like; sharp cheddar adds a nice tangy contrast.
• Make sure to chill your butter before cutting it into the flour for flakier pastry.
• If you don’t have white vinegar, lemon juice works as a substitute to tenderize the dough.
• Leftover pop-tarts can be stored in the refrigerator and reheated in the oven for a few minutes for best texture.

Keywords: Savory Breakfast Pop-Tarts, sausage gravy pop-tarts, homemade pop-tarts, savory pastry, breakfast recipe, scrambled eggs pop-tarts