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
