Homemade Savory Breakfast Pastries

This savory breakfast pop-tart recipe transforms classic sausage gravy and eggs into a portable handheld meal that satisfies morning cravings. The flaky homemade pastry encases a creamy country gravy studded with breakfast sausage and scrambled eggs for a hearty start to your day.

I created these when hosting a large family reunion where everyone was on different schedules. They became such a hit that my nephew now requests them every time he visits from college.

Ingredients

• Breakfast sausage: Delivers rich savory flavor and provides the fat base for the gravy
• All purpose flour: Thickens the gravy to the perfect consistency for filling without leaking
• Milk: Creates the creamy base of the country gravy
• Seasoned salt: Adds the perfect balance of flavors in one ingredient
• Black pepper: Provides essential spice that complements the sausage perfectly
• Rosemary and sage (optional): Enhance the breakfast sausage flavor profile dramatically
• Eggs: Provide protein and that classic breakfast texture
• Shredded cheese: Melts beautifully on top for added richness
• Everyday seasoning from Trader Joe's: Brings everything together with minimal effort
• All purpose flour: Forms the backbone of this sturdy yet flaky crust
• Salt: Enhances all the flavors in the dough
• Vegetable shortening: Creates flakiness while maintaining structure
• Butter: Adds rich flavor while contributing to flaky layers
• Egg: Provides binding and richness to the dough
• White vinegar: Creates tenderness in the crust by inhibiting gluten development
• Cold water: Brings the dough together without melting the fats

Step-by-Step Instructions

Prepare the sausage gravy:

Brown the sausage in a large skillet over medium high heat for 5 to 7 minutes until you see crispy bits forming. Break it apart with a wooden spoon as it cooks to ensure even browning and flavorful bits throughout the gravy.

Create the roux:

Keep all the rendered fat in the pan and sprinkle the flour directly over the cooked sausage. Stir continuously for 2 to 3 minutes to cook out the raw flour taste and create a smooth base that will thicken perfectly without lumps.

Develop the gravy:

Pour in the milk gradually while whisking with a flat bottomed whisk to prevent lumps. Reduce heat to medium low and continue stirring as the mixture thickens over about 4 to 5 minutes until it reaches a spreadable consistency that holds its shape.

Season the gravy:

Remove from heat and stir in the seasoned salt, black pepper, and optional herbs. The gravy should be slightly thicker than you would normally serve it since it will be enclosed in pastry.

Prepare the eggs:

In a separate skillet, scramble the eggs to your preferred doneness, keeping them slightly soft since they'll continue cooking inside the pastry during baking.

Make the pastry dough:

In a large bowl, combine flour and salt, then cut in shortening and butter until the mixture resembles coarse crumbs with pea sized pieces visible throughout.

Bring the dough together:

Whisk together one egg, vinegar and cold water in a separate bowl, then pour into the flour mixture all at once. Stir just until a dough forms, being careful not to overwork it which would develop too much gluten.

Roll and cut:

On a floured surface, roll half the dough to 1/8 inch thickness. Cut into 3x4 inch rectangles, making sure to create even pairs for tops and bottoms.

Assemble the poptarts:

Place bottom crusts on a parchment lined baking sheet and brush edges with egg wash. Spoon a generous amount of scrambled eggs and sausage gravy in the center, leaving a border around the edges.

Seal and finish:

Gently stretch the top crust slightly and place over filling. Use a fork to crimp and seal the edges completely. Brush tops with egg wash and sprinkle with seasoning or cheese before baking.

Bake to golden perfection:

Bake in a preheated 375°F oven for 25 minutes until the pastry is golden brown and filling is hot throughout.

Cool briefly:

Allow to cool on the baking sheet for 5 minutes before serving to let the filling set slightly and avoid burning your mouth.

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The inspiration for these came from my grandmother who always made sausage gravy on Sunday mornings. She believed breakfast should be substantial and memorable, and these pop tarts are my modern tribute to her classic country cooking.

Make Ahead and Storage

These breakfast pop tarts can be fully assembled and frozen before baking. Place the assembled unbaked pop tarts on a baking sheet and freeze until solid, then transfer to freezer bags. When ready to bake, add about 5 minutes to the baking time, no need to thaw first.

Flavor Variations

Create a southwestern version by adding diced green chiles and pepper jack cheese to the filling. The slight heat pairs wonderfully with the rich gravy and eggs.

Serving Suggestions

These savory pop tarts pair beautifully with fresh fruit or a simple green salad for a complete brunch spread. The sweetness of fruit helps balance the rich savory flavors.

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These pop tarts are a labor of love but worth every bite. Enjoy!

Frequently Asked Questions

→ Can I make these breakfast pop-tarts ahead of time?

Yes! You can prepare these entirely and freeze them unbaked. Once assembled, flash freeze them on a baking sheet until solid, then transfer to freezer bags. When ready to bake, add a few extra minutes to the baking time. You can also bake them completely, refrigerate for up to 3 days, and reheat in a toaster oven.

→ What can I substitute for breakfast sausage?

You can substitute with ground turkey, chicken, or plant-based meat alternatives seasoned with sage, thyme, and a pinch of maple syrup for a breakfast sausage flavor. For a vegetarian version, sautéed mushrooms and onions make an excellent filling base.

→ How should I store leftover breakfast pop-tarts?

Store cooled pop-tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F for about 10 minutes until heated through. For longer storage, freeze in freezer-safe containers with parchment between layers.

→ Can I use store-bought pie crust instead of making the dough?

Yes, refrigerated pie crust can be substituted for convenience. However, the homemade dough creates a sturdier pastry that holds the filling better. If using store-bought, you may need to adjust the baking time slightly, as it tends to brown faster.

→ What other fillings work well in these breakfast pastries?

These versatile pastries work well with many breakfast combinations. Try ham and cheese with spinach, bacon with scrambled eggs and cheddar, or vegetarian options like roasted vegetables with goat cheese. Just ensure any meat fillings are pre-cooked and avoid overly wet ingredients that might make the pastry soggy.

→ Why does the recipe call for vinegar in the dough?

The vinegar serves two important purposes in the pastry dough. First, it inhibits gluten formation, resulting in a more tender crust. Second, it reacts with the other ingredients to create tiny air pockets, which expand during baking to create flaky layers. Don't worry—the vinegar flavor disappears completely during baking.