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Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe

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4.5 from 61 reviews

Savory Breakfast Pop-Tarts combine flaky homemade pastry with rich sausage gravy and fluffy scrambled eggs, topped with melted cheese and aromatic seasonings. These delightful hand pies are perfect for a hearty breakfast or brunch, offering a comforting blend of flavors wrapped in a crispy golden crust.

Ingredients

Scale

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

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 like 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 the vegetable 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 this 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 will 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 blend. Bake for 25 minutes, or until golden brown.
  10. Cool and serve: Let cool for 5 minutes before serving. Enjoy warm for a delicious savory breakfast treat!

Notes

  • Use fresh herbs like rosemary and sage sparingly to add delicate flavor without overpowering the gravy.
  • The pastry dough can be chilled before rolling for easier handling and flakier texture.
  • These pop-tarts are best enjoyed warm but can be reheated in an oven or toaster oven for crispiness.
  • Feel free to substitute milk with a lactose-free alternative if needed.
  • Leftover fillings can be stored separately and used within 2 days.

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

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