Introduction

Savor a delicious twist on a breakfast classic with these savory breakfast pop-tarts. Filled with creamy sausage gravy and fluffy scrambled eggs, they’re perfect for a hearty morning meal or brunch treat.

The image shows two square golden-brown puff pastries on a wooden board with a white marbled background. One pastry is whole, while the other is cut open, revealing two layers inside: a bottom layer of light brown cooked ground meat and a top layer of bright yellow melted cheese. The pastries have a shiny, textured, flaky crust sprinkled with small green herb leaves on top and around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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)

For the Egg Filling:

5 large eggs, scrambled
1 cup shredded cheddar or Jack cheese (optional topping)
Your favorite seasoning blend (for sprinkling)

For the 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

Step 1: 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.
Step 2: 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.
Step 3: Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs. Set aside.
Step 4: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
Step 5: Preheat oven to 375°F. In a large bowl, combine the flour and salt. Cut in the shortening and cold butter until the mixture forms pea-sized crumbs.
Step 6: In a small bowl, whisk together the egg, vinegar, and cold water. Add to the flour mixture and stir until a dough forms.
Step 7: Divide dough in half. On a floured surface, roll out one portion to about ⅛-inch thickness. Cut into 3×4-inch rectangles — you’ll need two rectangles per pop-tart.
Step 8: 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.
Step 9: Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning. Bake for 25 minutes, or until golden brown.
Step 10: Let cool for 5 minutes before serving. Enjoy warm!

Tips & Variations

For a vegetarian option, substitute the sausage with sautéed mushrooms or a plant-based sausage.
Add chopped cooked bacon or ham for extra smoky flavor.
Try different cheeses like mozzarella or pepper jack for varied taste.
Use fresh herbs in the gravy to enhance the savory aroma and depth.
If you prefer a thinner crust, roll the dough to 1/16-inch thickness for a crispier pop-tart.

Storage

Store any leftover pop-tarts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or conventional oven at 350°F for 5–7 minutes until heated through and crispy. Avoid microwaving to keep the pastry flaky.

How to Serve

Two rectangular golden brown puff pastries sit on a wooden board over a white marbled surface. Each pastry has about four layers of flaky, crisp dough visible on the sides. The top layer is shiny and sprinkled with small green herb leaves. The front pastry is cut open, showing a filling of melted yellow cheese mixed with small browned ground meat pieces. The dough layers are light beige and puffed, contrasting with the rich, moist filling inside. Small herb leaves are scattered around the pastries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pop-tarts ahead of time?

Yes, you can assemble the pop-tarts and refrigerate them unbaked for up to 24 hours before baking. Just keep them covered to prevent drying out.

Can I freeze the pop-tarts?

Absolutely. Freeze the assembled pop-tarts on a baking sheet until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Savory Breakfast Pop-Tarts with Sausage Gravy and Cheddar Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

These Savory Breakfast Pop-Tarts combine flaky homemade pastry dough with a rich sausage gravy filling and fluffy scrambled eggs, topped with melted cheese and seasoning for a hearty and satisfying morning treat.

Author: Stella
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 6 pop-tarts 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the 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)

For the Egg Filling

5 large eggs, scrambled

Optional Topping

1 cup shredded cheddar or Jack cheese
Your favorite seasoning blend (for sprinkling)

For the 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

Make the sausage gravy: Heat a large skillet over medium-high heat. Cook and crumble the breakfast sausage until browned and crisp, about 5 to 7 minutes. Do not drain the fat.
Thicken the gravy: Sprinkle in the flour and stir well to absorb the fat. Cook for 2 to 3 minutes to remove the raw flour taste. Slowly whisk in the whole milk, reduce heat to medium-low, and stir until thickened, about 4 to 5 minutes.
Season the gravy: Remove the skillet from heat. Stir in seasoned salt, black pepper, and optional herbs like fresh rosemary and dried sage. Set aside.
Prepare the scrambled eggs: In a separate pan, scramble the 5 large eggs to your preferred doneness. Set aside.
Make the pastry dough: Preheat oven to 375°F (190°C). In a large bowl, combine the all-purpose flour and salt. Cut in vegetable shortening and cold butter until the mixture forms pea-sized crumbs.
Bring the dough together: In a small bowl, whisk together 1 large egg, white vinegar, and cold water. Add this mixture to the flour mixture and stir until a dough forms.
Roll and cut the dough: Divide the dough in half. On a floured surface, roll out one portion to about 1/8-inch thickness. Cut the dough into 3×4-inch rectangles; you will need two rectangles per pop-tart.
Assemble the pop-tarts: Place half the rectangles on a parchment-lined baking sheet. Brush the edges with egg wash made from 1 egg plus 2 tablespoons water. Add scrambled eggs and sausage gravy to the center of each rectangle. Cover with a second rectangle and crimp the edges with a fork to seal.
Top and bake: Brush the tops of the sealed pop-tarts with egg wash. Sprinkle with shredded cheddar or Jack cheese and your chosen seasoning blend. Bake in the preheated oven for 25 minutes, or until golden brown.
Cool and serve: Let the pop-tarts cool for 5 minutes before serving. Enjoy them warm for the best taste and texture.

Notes

You can omit the cheese for a dairy-free variant, or use a vegan cheese alternative.
Fresh herbs like rosemary and sage enhance the flavor, but can be skipped if unavailable.
Make sure to seal the edges well to prevent filling leakage during baking.
These pop-tarts can be refrigerated for up to 3 days and reheated in an oven or toaster oven.
Use cold ingredients for the dough to ensure flakiness in the pastry.

Keywords: Savory breakfast pop-tarts, sausage gravy pop-tarts, homemade breakfast pastries, flaky pastry, scrambled eggs pop-tarts