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Savory Breakfast Pop-Tarts

Savory pop‑tarts filled with creamy sausage gravy and fluffy scrambled eggs, encased in flaky homemade pastry and baked until golden.
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Ingredients
  

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
  • 1 pinch dried sage optional

Egg Filling

  • 5 large eggs scrambled
  • 1 cup shredded cheddar or Jack cheese optional topping
  • Seasoning blend of choice optional sprinkle

Pastry Dough

  • 3 cups all‑purpose flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • ½ cup cold butter cubed
  • 1 large egg
  • 1 tablespoon white vinegar
  • 5 tablespoons cold water

Assembly & Baking

  • 1 large egg + 2 tablespoons water for egg wash

Instructions
 

  • Brown sausage in a skillet over medium-high heat (5–7 minutes). Stir in flour and cook 2–3 minutes.
  • Slowly whisk in milk, reduce heat, and stir until thick (4–5 minutes). Season with salt, pepper, rosemary, and sage. Set aside.
  • Scramble eggs in a skillet over medium heat until just set. Season lightly and set aside.
  • Preheat oven to 375°F. In a bowl, mix flour and salt. Cut in shortening and butter until crumbly. Whisk egg, vinegar, and water in another bowl, then stir into flour mixture to form a dough. Do not overmix.
  • Divide dough, roll each half to ⅛-inch thickness, and cut into 3×4-inch rectangles.
  • Place half the dough rectangles on a baking sheet. Brush edges with egg wash. Add eggs and gravy. Top with remaining dough and crimp edges with a fork.
  • Brush tops with egg wash, sprinkle with cheese and seasoning if desired. Bake for 25 minutes until golden.
  • Let cool 5 minutes, then serve warm.