Savory Breakfast Pop-Tarts
Savory Breakfast Poptarts packed full of peppery sausage country gravy & scrambled eggs baked in a flakey buttery crust!
Servings: 10
Ingredients
Filling
- 1/4 pound 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 (cooked separately from sausage gravy ingredients above)
- 1 cup shredded cheddar or jack cheese (optional for topping)
- Everyday Seasoning from Trader Joe's or other seasoning of choice.
Poptart English Wig Dough
- 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, plus 2 tablespoons water for egg wash
Instructions
Country Sausage Gravy & Filling
- Heat a large skillet over medium-high heat. Cook sausage in skillet, breaking it apart as it cooks. Cook the sausage until it's browned and small crispy bits appear. (About 5-7minutes.)
- Without draining fat off of sausage, stir the flour into the skillet with sausage until fully absorbed and simmer 2 to 3 minutes which eliminates that "raw" flour taste.
- Using flat bottomed whisk, carefully stir in the milk. Reduce heat to medium low and stir with whisk as the gravy thickens, about 4 to 5 minutes.
- Remove from heat and stir in seasoned salt, pepper, and optional rosemary, sage. Set aside.
- In separate skillet scramble and cook the 5 eggs as to your liking. Set aside.
Poptart Dough & Assembly
- Pre-heat oven to 375 F.
- In a large bowl, stir the flour and salt together.
- With a large fork, cut in the shortening and butter until crumbly and "pea-sized" crumbs.
- In a separate bowl whisk 1 egg, vinegar and water together. Pour all at once into the flour mixture and stir a few times just until it forms a dough ball.
- Roll out dough on floured surface to 1/8-inch thick (work with half of dough at one time for easier rolling/cutting).
- Cut two rectangles for each tart, 3 x 4-inches.
- Working with 3 at a time, place the bottom crust onto a parchment lined baking sheet.
- Wet the edges (before adding filling) with egg wash. Spoon on scrambled egg, sausage gravy. Gently stretch the top crust just a tad and use a fork to crimp and seal edges.
- The poptarts will not expand so they can be placed fairly close to each other on baking sheet.
- Brush tops with egg wash, add seasoning and/or cheese. Bake for 25 minutes @ 375 F.
- Cool 5 minutes before eating.