Description
Transform classic Southern comfort food into portable breakfast pop-tarts filled with creamy sausage gravy and fluffy scrambled eggs wrapped in flaky pastry.
Ingredients
Scale
- 1/4 pound halal breakfast sausage
- 2 tablespoons all-purpose flour
- 1–1/4 cup milk
- 1/4 teaspoon season salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon minced rosemary (optional)
- 1 pinch sage (optional)
- 5 eggs, scrambled
- 1 cup shredded cheddar or jack cheese (optional)
- Everyday Seasoning from Trader Joe’s
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1/2 cup butter
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoons cold water
- 1 extra egg + 2 tablespoons water (egg wash)
Instructions
- Heat large skillet over medium-high heat. Cook halal sausage, breaking apart as it cooks. Continue until browned with crispy bits appear (5-7 minutes).
- Without draining fat, stir flour into sausage until fully absorbed. Simmer 2-3 minutes to eliminate raw flour taste.
- Using flat-bottomed whisk, carefully stir in milk. Reduce heat to medium-low, whisking as gravy thickens (4-5 minutes).
- Remove from heat. Stir in seasoned salt, pepper, rosemary, and sage. Set aside to cool slightly.
- In separate skillet, scramble eggs to your preference. Set aside to cool.
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- In large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles pea-sized crumbs.
- Whisk egg, vinegar, and water together. Pour into flour mixture, stirring until dough forms.
- Roll dough on floured surface to 1/8-inch thickness. Work with half at a time for easier handling.
- Cut rectangles measuring 3×4 inches. You’ll need two rectangles per pop-tart.
- Place bottom crusts on prepared baking sheet. Brush edges with egg wash.
- Spoon scrambled eggs and sausage gravy onto centers, leaving borders clear.
- Gently stretch top crusts and place over filling. Crimp edges with fork to seal.
- Brush tops with egg wash. Sprinkle with seasoning and cheese if desired.
- Bake 25 minutes at 375°F until golden brown.
- Cool 5 minutes before serving to prevent burns from hot filling.
Notes
- Keep ingredients cold for flakiest pastry – chill bowl and utensils beforehand
- Don’t overfill pop-tarts or they’ll burst during baking – less is more
- Make extra gravy for serving alongside – everyone always wants more
- Freeze unbaked pop-tarts for up to 3 months – bake directly from frozen
- Try turkey sausage for a lighter version that’s equally delicious
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop-tart
- Calories: 425
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 165mg
Keywords: breakfast pop-tarts recipe, sausage gravy breakfast, homemade breakfast pastries, Southern breakfast fusion, portable breakfast ideas, make-ahead breakfast, savory pop-tarts