Savory Breakfast Pop-Tarts
Delicious homemade breakfast pastries filled with creamy scrambled eggs and breakfast sausage, perfect for a comforting start to your day.
Ingredients
For the Filling
- ¼ pound breakfast sausage Savory and fragrant
- 5 large eggs Scrambled to perfection
- 2 tablespoons all-purpose flour Thickens the filling
- 1¼ cups whole milk Heightens the decadence
- ¼ teaspoon seasoned salt Elevates overall flavor
- ½ teaspoon black pepper Adds warmth and spice
- ½ teaspoon minced fresh rosemary Optional, for earthiness
- 1 pinch dried sage Optional, complements sausage
For the Pastry
- 3 cups all-purpose flour Creates a tender crust
- 1 teaspoon salt Enhances flavor
- 1 cup vegetable shortening For a flaky crust
- ½ cup butter, cold Adds richness
- 1 large egg For binding the dough
- 1 tablespoon white vinegar Helps tenderize the dough
- 5 tablespoons cold water Brings the mixture together
- 1 large egg for egg wash Creates a lovely glaze
- 2 tablespoons water Mix with egg for wash
For Topping (Optional)
- 1 cup shredded cheddar or Jack cheese Delicious finishing touch
- to taste seasoning blend of choice Personalize with your favorite spices
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add breakfast sausage and break it apart as it cooks until browned, about 5-7 minutes.
- Stir in flour until fully absorbed; cook for an additional 2-3 minutes.
- Gradually whisk in whole milk, reducing heat to medium-low. Stir until thickened, about 4-5 minutes. Mix in seasoned salt, black pepper, and optional herbs. Set aside.
- In a separate skillet, scramble the eggs to your liking and set aside.
Dough Preparation
- Preheat oven to 375°F (190°C). In a large bowl, combine flour and salt.
- Cut in shortening and cold butter using a fork until mixture resembles pea-sized crumbs.
- Whisk together one egg, vinegar, and cold water; pour into flour mixture and stir gently until a cohesive dough forms.
- Divide dough in half and roll out one half on a floured surface to ⅛-inch thickness. Cut into 3x4-inch rectangles, two per pop-tart.
Assembly and Baking
- Place bottom crusts on parchment-lined baking sheets and brush edges with egg wash.
- Add scrambled eggs and sausage gravy on top, then place a second rectangle of dough over filling and crimp edges with a fork.
- Brush tops with egg wash, sprinkle with cheese and desired seasoning blend.
- Bake for about 25 minutes, until golden brown. Allow to cool for 5 minutes before serving.
Notes
For quicker prep, make the filling the day before and chill the dough overnight. Keep ingredients cold for a flakier crust.