why make this recipe
Savory Breakfast Pop-Tarts are a fun twist on the classic pastry. They bring together the savory goodness of breakfast sausage and eggs, all wrapped in a flaky crust. This recipe is perfect for busy mornings when you want something delicious and filling. These pop-tarts are also great for meal prep, as you can make a batch ahead of time and enjoy them throughout the week.
how to make Savory Breakfast Pop-Tarts
Ingredients
- 1/4 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon minced fresh rosemary (optional)
- 1 pinch dried sage (optional)
- 5 large eggs, scrambled
- 1 cup shredded cheddar or Jack cheese (optional for topping)
- 3 cups all-purpose flour (for pastry dough)
- 1 teaspoon salt (for pastry dough)
- 1 cup vegetable shortening (for pastry dough)
- 1/2 cup butter, cold (for pastry dough)
- 1 large egg (for pastry dough)
- 1 tablespoon white vinegar (for pastry dough)
- 5 tablespoons cold water (for pastry dough)
- 1 large egg plus 2 tablespoons water (for egg wash)
Directions
- Heat a large skillet over medium-high heat. Cook the breakfast sausage, breaking it apart until browned and crispy, about 5-7 minutes. Do not drain the fat.
- Stir in the flour with the sausage until absorbed. Cook for 2-3 minutes to remove the raw flour taste. Gradually whisk in the milk, reduce the heat to medium-low, and stir until thickened, about 4-5 minutes. Remove from heat and mix in the seasoned salt, pepper, and optional herbs. Set aside.
- In a separate skillet, scramble the 5 eggs to your liking and set aside.
- Preheat the oven to 375°F. In a large bowl, mix flour and salt. Cut in the shortening and butter until the mixture looks like pea-sized crumbs.
- In another bowl, whisk together 1 egg, vinegar, and cold water. Pour this into the flour mixture and stir until it forms a dough ball.
- Roll out half of the dough on a floured surface to 1/8-inch thickness. Cut into 3×4-inch rectangles. You will need 2 rectangles for each pop-tart (top and bottom).
- Place the bottom crusts on parchment-lined baking sheets. Brush the edges with egg wash. Add the scrambled eggs and sausage gravy. Top with the second crust and crimp the edges to seal.
- Brush the tops with egg wash and sprinkle with cheese and seasonings if desired. Bake for 25 minutes or until golden brown. Allow to cool for 5 minutes before serving.
how to serve Savory Breakfast Pop-Tarts
These pop-tarts are best served warm and can be enjoyed on their own or with a side of your favorite hot sauce. They make a great breakfast, brunch, or even a snack any time of day.
how to store Savory Breakfast Pop-Tarts
Store any leftover pop-tarts in an airtight container in the refrigerator. They will keep well for up to 3 days. You can reheat them in the oven or microwave when you’re ready to enjoy.
tips to make Savory Breakfast Pop-Tarts
- Make sure your butter and shortening are cold for a flaky pastry.
- Feel free to add your favorite veggies, like bell peppers or onions, to the sausage mix for extra flavor.
- You can prepare the dough ahead of time and store it in the fridge until you’re ready to use it.
variation
You can customize your pop-tarts by using different types of cheese, meats, or vegetables. For a spicier kick, try adding jalapeños to the sausage filling.
FAQs
1. Can I freeze Savory Breakfast Pop-Tarts?
Yes, you can freeze them before baking. Just wrap each pop-tart tightly and store in the freezer for up to 2 months. Bake them straight from the freezer, adding a few extra minutes to the baking time.
2. Can I use store-bought pastry dough?
Absolutely! If you’re short on time, you can use store-bought dough. Just follow the same assembly instructions.
3. What can I serve with these pop-tarts?
They pair well with fresh fruit, yogurt, or a simple green salad for a complete meal. Add some coffee or juice for a perfect breakfast combo!
Savory Breakfast Pop-Tarts
Savory Breakfast Pop-Tarts are a delicious twist on the classic pastry, combining breakfast sausage, eggs, and cheese in a flaky crust—perfect for busy mornings or meal prep.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
- 1/4 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon minced fresh rosemary (optional)
- 1 pinch dried sage (optional)
- 5 large eggs, scrambled
- 1 cup shredded cheddar or Jack cheese (optional for topping)
- 3 cups all-purpose flour (for pastry dough)
- 1 teaspoon salt (for pastry dough)
- 1 cup vegetable shortening (for pastry dough)
- 1/2 cup butter, cold (for pastry dough)
- 1 large egg (for pastry dough)
- 1 tablespoon white vinegar (for pastry dough)
- 5 tablespoons cold water (for pastry dough)
- 1 large egg plus 2 tablespoons water (for egg wash)
Instructions
- Heat a large skillet over medium-high heat. Cook the breakfast sausage, breaking it apart until browned and crispy, about 5-7 minutes. Do not drain the fat.
- Stir in the flour with the sausage until absorbed. Cook for 2-3 minutes to remove the raw flour taste. Gradually whisk in the milk, reduce the heat to medium-low, and stir until thickened, about 4-5 minutes. Remove from heat and mix in the seasoned salt, pepper, and optional herbs. Set aside.
- In a separate skillet, scramble the 5 eggs to your liking and set aside.
- Preheat the oven to 375°F. In a large bowl, mix flour and salt. Cut in the shortening and butter until the mixture looks like pea-sized crumbs.
- In another bowl, whisk together 1 egg, vinegar, and cold water. Pour this into the flour mixture and stir until it forms a dough ball.
- Roll out half of the dough on a floured surface to 1/8-inch thickness. Cut into 3×4-inch rectangles. You will need 2 rectangles for each pop-tart (top and bottom).
- Place the bottom crusts on parchment-lined baking sheets. Brush the edges with egg wash. Add the scrambled eggs and sausage gravy. Top with the second crust and crimp the edges to seal.
- Brush the tops with egg wash and sprinkle with cheese and seasonings if desired. Bake for 25 minutes or until golden brown. Allow to cool for 5 minutes before serving.
Notes
These pop-tarts are best served warm and can be enjoyed on their own or with a side of your favorite hot sauce. To store, keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 pop-tart
- Calories: 400
- Sugar: 1g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 130mg
Keywords: breakfast, pop-tarts, savory, meal prep, brunch
