Move over, sweet breakfast pastries! These Savory Breakfast Pop-Tarts are about to revolutionize your morning routine. Imagine flaky, golden pastry pockets filled with eggs, cheese, and your favorite breakfast meats—a complete breakfast that you can hold in your hand.
I created these savory hand pies after a particularly hectic week when I needed something grab-and-go that still felt like a proper breakfast. They’ve since become a family favorite and weekend meal prep staple that makes weekday mornings so much easier.
Why You’ll Love This
- Perfect for meal prep—make ahead and reheat throughout the week
- Customizable fillings to please everyone in your household
- Portable breakfast option for busy mornings
- Crispy, flaky exterior with a warm, savory filling
- Kid-friendly alternative to store-bought toaster pastries
Ingredients
- 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)
- 5 large eggs, scrambled
- 1 cup shredded cheddar or Jack cheese (optional for topping)
- Seasoning blend of choice for sprinkling
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- ½ cup butter, cold
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoons cold water
- 1 large egg plus 2 tablespoons water (for egg wash)
Instructions
- Heat a large skillet over medium-high heat and cook the breakfast sausage, breaking it apart as it cooks until browned with crispy bits, about 5-7 minutes. Don't drain the fat.
- Stir flour into the sausage and fat until fully absorbed. Cook for 2-3 minutes to eliminate raw flour taste. Gradually whisk in milk, reduce heat to medium-low, and stir until thickened, about 4-5 minutes.
- Remove gravy from heat and stir in seasoned salt, pepper, and optional herbs. Set aside. In a separate skillet, scramble the 5 eggs to your liking and set aside.
- Preheat oven to 375°F. In a large bowl, mix flour and salt. Cut in shortening and butter with a fork until mixture resembles pea-sized crumbs.
- In a separate bowl, whisk together 1 egg, vinegar, and cold water. Pour into flour mixture and stir just until it forms a dough ball.
- Roll out half the dough on a floured surface to ⅛-inch thickness. Cut into 3×4-inch rectangles – you'll need 2 rectangles per pop-tart (top and bottom).
- Place bottom crusts on parchment-lined baking sheets. Brush edges with egg wash, then add scrambled eggs and sausage gravy. Top with second crust and crimp edges with a fork to seal.
- Brush tops with egg wash and sprinkle with cheese and seasonings if desired. Bake for 25 minutes until golden brown. Cool for 5 minutes before serving.
Tips & Variations
- Vegetarian option: Skip the bacon and add sautéed mushrooms or spinach instead
- Make mini versions using a 3-inch cookie cutter for bite-sized breakfast treats
- Add a layer of cream cheese to the bottom pastry before adding the egg mixture for extra creaminess
- Spice it up with a dash of hot sauce in the filling or a sprinkle of red pepper flakes
- For a shortcut version, use refrigerated pie crust or crescent roll dough
- Fully cool before storing to prevent sogginess
Serving Suggestions
These Savory Breakfast Pop-Tarts are delicious on their own, but you can elevate them by serving with a side of fresh fruit or a simple green salad for a complete meal. For an extra touch, offer small ramekins of salsa, hot sauce, or maple syrup (for those who enjoy a sweet-savory combination) for dipping.
If serving for brunch, pair with a light mimosa or a freshly squeezed orange juice to balance the richness of the pastries.
Notes
- Store cooled pop-tarts in an airtight container in the refrigerator for up to 4 days.
- To reheat, place in a toaster oven for 3-4 minutes or microwave for 30 seconds (though the pastry won’t be as crisp).
- These can be frozen for up to 1 month. Wrap individually in plastic wrap, then foil.
- For best results, make sure filling ingredients are cooled before assembling to prevent the pastry from becoming soggy.
FAQs
Can I make these the night before?
Yes! Assemble them completely, cover with plastic wrap, and refrigerate overnight. Add an extra 2-3 minutes to the baking time.
Why is my pastry soggy on the bottom?
Make sure your fillings are cooled completely before assembling, and don’t overfill the pastries. You can also try blind baking the bottom layer for 5 minutes before adding fillings.
Can I use homemade puff pastry?
Absolutely! Homemade puff pastry works beautifully and often tastes even better than store-bought.
How do I know when they’re done baking?
The pop-tarts should be golden brown and the pastry should feel firm to the touch. If you notice the tops browning too quickly, cover loosely with foil.
[recipe_card]
