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Few breakfasts make the house feel cozier than these homemade savory Pop-Tarts packed with creamy sausage gravy and fluffy scrambled eggs. Every bite serves up flaky pastry, rich filling, and a touch of comfort perfect for sharing with family on a slow weekend morning.
I remember the first time my kids woke up to the smell of sausage sizzling for these they rushed to the kitchen and now ask for this breakfast every birthday morning.
Ingredients
- Breakfast sausage: adds meaty richness and savory flavor look for fresh bulk sausage and choose your favorite spice level
- All-purpose flour: creates the structure for both gravy and pastry sift for best results
- Whole milk: brings creaminess to the gravy opt for full fat for maximum flavor
- Seasoned salt and black pepper: build savory depth freshly cracked pepper makes a difference
- Minced rosemary and dried sage: heighten the sausage’s flavor use fresh rosemary for the best aroma
- Large eggs: become both the custardy filling and the binder in the dough choose high quality pasture raised eggs if possible
- Shredded cheddar or Jack cheese: adds melty gooeyness on top use sharp cheddar for more bite
- Vegetable shortening and cold butter: work together for extra flaky pastry keep them cold until ready to use
- White vinegar: is a secret for tender dough just a splash goes a long way
- Egg wash: gives the pop-tarts golden shine do not skip this step
- Parchment paper: prevents sticking and ensures easy transfer
Step-by-Step Instructions
- Make the Sausage Gravy:
- Brown breakfast sausage in a large skillet over medium high heat break it apart so every piece crisps and cooks evenly this takes 5 to 7 minutes save all rendered fat for flavor
- Thicken With Flour and Milk:
- Sprinkle in the flour and stir until every bit of fat is absorbed cook two to three minutes until you no longer smell raw flour gradually whisk in the whole milk then simmer until the consistency is thick like cream gravy this usually takes four to five minutes
- Finish and Season Gravy:
- Off heat add the seasoned salt black pepper and herbs like rosemary and sage taste and adjust seasoning to your liking let it cool slightly before using
- Prepare Scrambled Eggs:
- In a separate skillet scramble eggs on medium low heat just until set and creamy for soft textured filling season lightly and set aside
- Make Pastry Dough:
- In a large bowl mix flour with salt then blend in cold shortening and butter using a fork or pastry cutter stop when the mix looks like pea sized crumbs in a separate bowl whisk together egg vinegar and cold water pour this into the flour mixture and stir gently until dough forms avoid over mixing for tender pastry
- Roll and Cut Pastry:
- Divide dough in half roll one half on a floured surface until one eighth inch thick cut into three by four inch rectangles double check sizes so tops and bottoms will match up
- Assemble the Pop-Tarts:
- Place half the rectangles on parchment lined sheets brush the edges with egg wash spoon scrambled eggs and sausage gravy onto the centers be generous but do not overfill cover each with a second rectangle and press edges with a fork to fully seal
- Finish and Bake:
- Brush the tops with egg wash and sprinkle with cheese and desired seasoning if using bake in a preheated oven at 375 degrees for about 25 minutes or until flaky and golden cool five minutes before serving so filling sets
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The best part of these pop tarts for me is that buttery handmade pastry I always sneak a corner piece hot from the oven it reminds me of my grandma’s holiday pies and how her kitchen always smelled like the start of something special
Storage Tips
Let pop tarts cool completely before wrapping store in an airtight container at room temperature for one day or refrigerate for up to four days. For longer storage freeze unbaked tarts on a tray then transfer to a bag and bake directly from frozen adding a few extra minutes of bake time. Reheating in the oven keeps the pastry crisp and delicious.
Ingredient Substitutions
Turkey sausage can stand in for pork or try a plant based sausage if you prefer a vegetarian version. Use gluten free all purpose flour for the pastry and gravy if needed. Swap in Monterey Jack or Colby cheese if cheddar is not your favorite. Dried thyme can replace sage or rosemary if that is what you have on hand.
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Serving Suggestions
Serve warm with a side of fresh fruit or dressed greens for balance. They travel well so pack them in parchment for a picnic breakfast or brunch on the go. For a family holiday breakfast I add a pot of coffee and a pitcher of fresh orange juice.
Cultural and Historical Notes
The idea of a stuffed and portable pastry goes way back to British and European savory pies but this recipe gives it an American breakfast twist. Combining sausage gravy and eggs inside a hand pie brings together classic diner comfort with modern breakfast convenience.
Frequently Asked Questions About the Recipe
- → Can I make the pastry dough ahead of time?
Yes, the dough can be prepared and refrigerated up to 48 hours in advance. Let it soften slightly before rolling out.
- → What type of sausage works best?
Breakfast sausage—either mild or spicy—yields the best flavor. Pork or turkey sausage both work well in the filling.
- → Can these be frozen after baking?
Absolutely. Let them cool, wrap individually, then freeze. Reheat in the oven for best texture and taste.
- → Is it possible to use store-bought pastry?
Store-bought pastry will save time and works well, though homemade dough provides the flakiest, richest result.
- → What cheese options complement the filling?
Shredded cheddar or Jack cheese taste great sprinkled on top or inside. Feel free to experiment with favorites.
- → How do I keep the filling from leaking?
Brush pastry edges with egg wash and crimp firmly with a fork before baking to create a tight seal.