Introduction

These savory breakfast Pop-Tarts offer a comforting twist on the classic pastry by filling flaky dough with creamy sausage gravy and scrambled eggs. Perfect for a hearty morning treat, they combine flaky crust with rich, flavorful fillings for a satisfying start to your day.

Two square golden-brown puff pastries sit on a wooden board with a white marbled background. The top pastry is cut open, showing three layers: a flaky, crispy, golden outer crust sprinkled with green herbs, a shiny melted yellow cheese layer in the middle, and a savory brown meat filling at the bottom. The bottom pastry is whole, with a puffy, textured surface and herbs scattered on top. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: 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.
Step 3: Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs. Set aside.
Step 4: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
Step 5: 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.
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.
Step 7: 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.
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.
Step 9: Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning. Bake for 25 minutes, or until golden brown.
Step 10: Let cool for 5 minutes before serving. Enjoy warm!

Tips & Variations

Use a mix of cheddar and pepper jack cheese for a creamy and slightly spicy topping.
Substitute fresh herbs like thyme or chives for rosemary and sage to change the flavor profile.
Make the dough ahead and refrigerate it for up to 2 days or freeze for longer storage.
For a vegetarian version, replace sausage with sautéed mushrooms or seasoned tofu crumbles.

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 until warmed through to maintain the flaky crust. They can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

The image shows two square-shaped pastries with a golden-brown, flaky crust, each topped with small green herb leaves scattered across the surface. One pastry is whole and the other is cut open to reveal three layers inside: the top layer is bright yellow melted cheese, below it is a layer of browned cooked ground meat with a slightly glossy texture, and the bottom layer is a thin, light-colored pastry base. The pastries rest on a rich wooden surface with a few more herb leaves sprinkled around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making dough?

Yes, store-bought pie crust can be a quick substitute, though the texture may be slightly different. Be sure to roll it out evenly to match the thickness in the recipe.

How do I prevent the pastry from getting soggy?

Make sure the filling is cooled before assembling, and brush edges well with egg wash to seal. Baking on parchment also helps with even heat distribution and a crisp crust.