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Sausage Gravy Pop-Tarts Breakfast Recipe


  • Author: Jennie Graham
  • Total Time: 55 minutes
  • Yield: 8 pop-tarts 1x

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
  • 11/4 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

  1. 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).
  2. Without draining fat, stir flour into sausage until fully absorbed. Simmer 2-3 minutes to eliminate raw flour taste.
  3. Using flat-bottomed whisk, carefully stir in milk. Reduce heat to medium-low, whisking as gravy thickens (4-5 minutes).
  4. Remove from heat. Stir in seasoned salt, pepper, rosemary, and sage. Set aside to cool slightly.
  5. In separate skillet, scramble eggs to your preference. Set aside to cool.
  6. Preheat oven to 375°F. Line baking sheet with parchment paper.
  7. In large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles pea-sized crumbs.
  8. Whisk egg, vinegar, and water together. Pour into flour mixture, stirring until dough forms.
  9. Roll dough on floured surface to 1/8-inch thickness. Work with half at a time for easier handling.
  10. Cut rectangles measuring 3×4 inches. You’ll need two rectangles per pop-tart.
  11. Place bottom crusts on prepared baking sheet. Brush edges with egg wash.
  12. Spoon scrambled eggs and sausage gravy onto centers, leaving borders clear.
  13. Gently stretch top crusts and place over filling. Crimp edges with fork to seal.
  14. Brush tops with egg wash. Sprinkle with seasoning and cheese if desired.
  15. Bake 25 minutes at 375°F until golden brown.
  16. 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