I found that these savory breakfast Pop-Tarts offer the perfect mix of flaky pastry and hearty breakfast filling. Each pastry is stuffed with creamy sausage gravy and soft scrambled eggs, then baked until golden and crisp. It’s the kind of breakfast I reach for when I want something comforting, filling, and just a little fun.
Why I’ll Love This Recipe
I love how this recipe transforms a familiar childhood treat into something totally unexpected. The flaky, homemade pastry has that perfect buttery crunch, and when I bite in, the creamy sausage gravy and eggs make it feel like a complete breakfast. It’s a great recipe for slow mornings, weekend brunches, or even meal prepping ahead. I also like how versatile it is—I can easily swap out ingredients or even use store-bought dough if I’m short on time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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)
Directions
Cook ¼ pound of breakfast sausage in a skillet over medium-high heat until browned and cooked through, about 5–7 minutes.
Stir in 2 tablespoons of all-purpose flour and cook for another 2–3 minutes, allowing the flour to absorb the fat.
Slowly whisk in 1¼ cups of whole milk, reduce heat to medium-low, and stir until the gravy thickens, about 4–5 minutes.
Add ¼ teaspoon seasoned salt, ½ teaspoon black pepper, and optionally ½ teaspoon minced rosemary and a pinch of sage. Set aside.
In another pan, scramble 5 large eggs to your preferred doneness. Remove from heat and set aside.
Preheat oven to 375°F (190°C).
In a large bowl, combine 3 cups flour and 1 teaspoon salt. Cut in 1 cup shortening and ½ cup cold butter until mixture resembles coarse crumbs.
In a small bowl, whisk together 1 egg, 1 tablespoon white vinegar, and 5 tablespoons cold water. Pour into flour mixture and stir until dough forms.
Divide dough in half. Roll out one portion on a floured surface to about ⅛ inch thick. Cut into 3×4-inch rectangles.
Place half of the rectangles on a parchment-lined baking sheet. Brush edges with an egg wash made from 1 egg and 2 tablespoons water.
Spoon sausage gravy and scrambled eggs onto each base rectangle.
Top with remaining dough rectangles. Seal edges with a fork.
Brush tops with egg wash. Optionally sprinkle with shredded cheese and seasoning.
Bake for 25 minutes or until golden brown. Let cool for 5 minutes before serving.
Servings and timing
This recipe makes 12 breakfast Pop-Tarts.
Prep time: about 30 minutes
Cook time: about 25 minutes
Total time: around 55 minutes
Variations
I sometimes replace the sausage with sautéed mushrooms and spinach for a vegetarian version.
Diced bell peppers or onions add a nice bite when mixed into the eggs.
Using pepper jack cheese gives a spicy twist, or I go for mozzarella when I want something milder.
When I’m short on time, I swap the homemade dough for store-bought puff pastry or pie crust.
I like shaping them into rounds or triangles for fun presentation, especially when serving guests.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I preheat the oven to 350°F and bake for about 5–10 minutes until warmed through and crisp. If I’m reheating from frozen, I bake them straight from the freezer at 350°F for 15–20 minutes. Using a toaster oven also works well for a quick crisp-up.
FAQs
How do I keep the filling from leaking out?
I make sure to leave a small border around the edge of the pastry and press it tightly with a fork. Brushing with egg wash helps seal everything together.
Can I freeze these before baking?
Yes, I freeze them on a tray first, then store in a sealed bag. I bake them straight from frozen and just add a few more minutes to the cooking time.
What’s the best cheese to use?
I usually use cheddar or Jack cheese, but feta, gouda, or even cream cheese can change up the flavor nicely.
Can I make the dough ahead of time?
Absolutely. I make the dough a day ahead and keep it wrapped in the fridge. It actually rolls out even better when chilled.
What seasoning works well on top?
I like using everything bagel seasoning, smoked paprika, or just a bit of garlic powder mixed with salt for a little kick on top.
Conclusion
These savory breakfast Pop-Tarts are everything I want in a weekend brunch: flaky, flavorful, and filling. They’re customizable, make-ahead friendly, and fun to serve. Whether I go with sausage gravy or swap in veggies, I know I’ll keep making these again and again whenever I want breakfast to feel just a bit more special.
Savory Breakfast Pop-Tarts are flaky homemade pastries filled with creamy sausage gravy and scrambled eggs. Baked to golden perfection, these comforting hand pies are perfect for a hearty breakfast or brunch treat.
Ingredients
For the sausage gravy:
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 (optional, 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
Cook breakfast sausage in a skillet over medium-high heat until browned, about 5–7 minutes.
Stir in flour and cook for 2–3 minutes.
Gradually whisk in milk and cook on medium-low until thickened, about 4–5 minutes.
Season with salt, pepper, and optional rosemary and sage. Set aside.
Scramble the eggs to preferred doneness. Set aside.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix flour and salt in a bowl. Cut in shortening and butter until crumbly.
Whisk egg, vinegar, and cold water. Add to flour mixture and stir until dough forms.
Divide dough in half and roll out to ⅛-inch thick. Cut into 3×4-inch rectangles.
Place half of the rectangles on the baking sheet. Brush edges with egg wash.
Spoon sausage gravy and scrambled eggs onto each rectangle.
Top with remaining dough, press edges with a fork to seal.
Brush tops with egg wash. Sprinkle with cheese and seasoning if desired.
Bake for 25 minutes or until golden. Cool for 5 minutes before serving.
Notes
Substitute sausage with mushrooms and spinach for a vegetarian version.
Add peppers or onions to scrambled eggs for extra flavor.
Use store-bought pie crust or puff pastry for convenience.
Freeze unbaked tarts for quick meals later—bake straight from frozen.
Great for meal prep—reheat easily in oven or toaster oven.
