Savory Breakfast Pop-Tarts (Printable Format)
Crisp pastry pockets with sausage, eggs, and creamy gravy—perfect as a hearty breakfast bite.
# Needed Ingredients:
→ Sausage Gravy Filling
01 -
4 ounces breakfast sausage
02 -
2 tablespoons all-purpose flour
03 -
1 1/4 cups whole milk
04 -
1/4 teaspoon seasoned salt
05 -
1/2 teaspoon freshly ground black pepper
06 -
1/2 teaspoon minced fresh rosemary (optional)
07 -
Pinch dried sage (optional)
→ Egg Filling
08 -
5 large eggs, scrambled
09 -
1 cup shredded cheddar cheese or Monterey Jack cheese (optional topping)
10 -
Seasoning blend of choice, for sprinkling
→ Pastry Dough
11 -
3 cups all-purpose flour
12 -
1 teaspoon salt
13 -
1 cup vegetable shortening
14 -
1/2 cup cold unsalted butter
15 -
1 large egg
16 -
1 tablespoon white vinegar
17 -
5 tablespoons cold water
→ Assembly
18 -
1 large egg plus 2 tablespoons water, for egg wash
# Preparation Steps:
01 -
In a skillet over medium-high heat, cook and crumble the breakfast sausage until browned, about 5 to 7 minutes. Do not drain rendered fat.
02 -
Sprinkle all-purpose flour over the cooked sausage and stir to absorb the fat, cooking for an additional 2 to 3 minutes. Gradually whisk in the whole milk and cook over medium-low heat, stirring frequently, until the mixture thickens, 4 to 5 minutes.
03 -
Remove skillet from heat and stir in seasoned salt, black pepper, and, if using, the fresh rosemary and dried sage. Set aside to cool slightly.
04 -
In a separate pan, scramble the eggs over medium heat to desired doneness. Remove from heat and set aside.
05 -
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large bowl, combine all-purpose flour and salt. Cut in the vegetable shortening and cold butter until the mixture resembles coarse crumbs.
06 -
In a small bowl, whisk together the egg, white vinegar, and cold water. Pour into the flour mixture and stir until the dough comes together.
07 -
Divide the dough in half. Roll each portion on a lightly floured surface to 1/8 inch thickness. Cut the dough into rectangles of 3 by 4 inches.
08 -
Arrange half of the dough rectangles on a lined baking sheet. Brush edges with egg wash. Place a spoonful of scrambled eggs and sausage gravy in the center of each rectangle. Top with a second dough rectangle and seal the edges with a fork.
09 -
Brush the tops with egg wash. Sprinkle cheddar or Jack cheese and seasoning if desired. Bake for 25 minutes, or until golden brown.
10 -
Cool the pop-tarts on the baking sheet for at least 5 minutes before serving. Serve warm.
# Supplementary Details:
01 -
Chill pastry dough before rolling for easier handling and better texture.
02 -
Ensure gravy and eggs are not too wet to prevent soggy pastry during baking.