Breakfast with Cheese Recipe

Introduction

Start your morning with a warm, savory twist on a classic breakfast favorite. These homemade Breakfast Pop-Tarts are filled with rich sausage gravy and fluffy scrambled eggs, baked inside a flaky, buttery pastry. Perfect for a comforting and satisfying breakfast treat.

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)
• A pinch of dried sage (optional)
• 5 large eggs, scrambled
• 1 cup shredded cheddar or Jack cheese (optional topping)
• Your favorite seasoning blend (for sprinkling)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup vegetable shortening
• ½ cup cold butter
• 1 large egg
• 1 tablespoon white vinegar
• 5 tablespoons cold water
• 1 large egg + 2 tablespoons water (for egg wash)

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Cook and crumble the sausage until browned and crisp, about 5–7 minutes. Do not drain the fat.
2. Step 2: Sprinkle the flour over the cooked sausage, stirring well to absorb the fat. Cook for 2–3 minutes to remove the raw flour taste. Slowly whisk in the milk, then reduce heat to medium-low and stir until thickened, about 4–5 minutes.
3. Step 3: Remove the gravy from heat. Stir in seasoned salt, black pepper, and if using, fresh rosemary and dried sage. Set aside.
4. Step 4: In a separate pan, scramble the eggs to your preferred doneness. Set aside.
5. Step 5: Preheat oven to 375°F. In a large bowl, combine 3 cups flour and 1 teaspoon salt. Cut in the shortening and cold butter until the mixture forms pea-sized crumbs.
6. Step 6: In a small bowl, whisk together 1 egg, vinegar, and cold water. Add to the flour mixture and stir just until a dough forms.
7. Step 7: Divide the dough in half. On a floured surface, roll out one half to about ⅛-inch thickness. Cut into 3×4-inch rectangles. Repeat with the second half. You’ll need two rectangles per pop-tart.
8. Step 8: Place half the rectangles on a parchment-lined baking sheet. Brush edges with the egg wash (1 egg beaten with 2 tablespoons water). Add a spoonful of scrambled eggs and sausage gravy in the center. Cover with another rectangle and crimp the edges with a fork to seal.
9. Step 9: Brush the tops with egg wash. Sprinkle with shredded cheese and your favorite seasoning blend if desired. Bake for 25 minutes, or until golden brown.
10. Step 10: Let the pop-tarts cool for 5 minutes before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

• For a herb-free gravy, omit rosemary and sage and add a pinch of nutmeg for warmth.
• Try using turkey sausage for a leaner filling.
• If you prefer a sweeter touch, drizzle a little maple syrup over the cooked pop-tarts.
• Make the dough ahead and refrigerate for up to 2 days or freeze for up to 1 month.
• Use a fork to press and seal the edges well to prevent filling leakage during baking.

Storage

Store leftover pop-tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or conventional oven at 300°F for 5–7 minutes to retain crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making the pastry dough?

Yes, pre-made pie crust can be used for convenience. Just be careful when sealing the edges as it may be more delicate than homemade dough.

Can I freeze the assembled pop-tarts before baking?

Absolutely. Freeze the assembled but unbaked pop-tarts on a tray until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Breakfast with Cheese Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

These Breakfast Pop-Tarts are a delicious homemade twist on the classic toaster pastries, filled with savory sausage gravy and scrambled eggs, all wrapped in a flaky, buttery pastry dough. Perfect for a hearty and satisfying breakfast or brunch treat.

• Author: liam
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 pop-tarts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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)
• A pinch of dried sage (optional)

For the Egg Filling

• 5 large eggs, scrambled
• 1 cup shredded cheddar or Jack cheese (optional topping)
• Your favorite seasoning blend (for sprinkling)

For the Pastry Dough

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

For Assembly

• 1 large egg + 2 tablespoons water (for egg wash)

Instructions

1. Make the sausage gravy: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, crumbling it as it cooks, until browned and crisp, about 5–7 minutes. Do not drain the fat to retain flavor.
2. Thicken the gravy: Sprinkle the all-purpose flour over the cooked sausage and stir well to absorb the fat. Cook the mixture for 2–3 minutes to eliminate the raw flour taste. Slowly whisk in the whole milk while reducing the heat to medium-low, and continue stirring until the gravy thickens, about 4–5 minutes.
3. Season the gravy: Remove the skillet from heat. Stir in seasoned salt, black pepper, and optionally minced fresh rosemary and dried sage for an herbal touch. Set the gravy aside to cool slightly.
4. Prepare the scrambled eggs: In a separate pan, scramble the 5 large eggs to your preferred doneness. Once cooked, remove from heat and set aside.
5. Make the pastry dough: Preheat your oven to 375°F (190°C). In a large bowl, combine the all-purpose flour and salt. Cut in the vegetable shortening and cold butter using a pastry cutter or fork until the mixture resembles pea-sized crumbs.
6. Bring the dough together: In a small bowl, whisk together one large egg, white vinegar, and cold water. Add this liquid mixture to the flour mixture and stir until a dough forms. Avoid overmixing to keep the dough tender.
7. Roll and cut the dough: Divide the dough in half. On a floured surface, roll out one half to about ⅛-inch thickness. Using a knife or a pastry cutter, cut the dough into 3×4-inch rectangles. You will need two rectangles per pop-tart.
8. Assemble the pop-tarts: Place half of the rectangles on a parchment-lined baking sheet. Brush the edges lightly with the egg wash (egg mixed with water). Spoon scrambled eggs and sausage gravy in the center of each rectangle. Cover with a second rectangle and press edges together, then crimp with a fork to seal well.
9. Top and bake: Brush the tops of the assembled pop-tarts with egg wash. Sprinkle shredded cheddar or Jack cheese and your favorite seasoning blend on top. Bake in the preheated oven for 25 minutes, or until the pop-tarts are golden brown.
10. Cool and serve: Remove the pop-tarts from the oven and allow to cool for 5 minutes before serving. Enjoy them warm for the best flavor and texture.

Notes

• Do not drain the sausage fat as it is essential for thickening and flavoring the gravy.
• Optionally, add fresh or dried herbs like rosemary and sage to the gravy for an aromatic boost.
• The cheese topping is optional but adds a lovely melty texture and flavor contrast.
• If you prefer, you can use milk alternatives but may affect the richness of the gravy.
• Ensure the dough is not overworked to keep the pastry flaky.
• These pop-tarts are best eaten fresh but can be refrigerated and reheated.
• Use parchment paper for easy cleanup and to prevent sticking during baking.

Keywords: Breakfast Pop-Tarts, Sausage Gravy, Scrambled Eggs, Homemade Pop-Tarts, Savory Breakfast, Pastry Dough, Oven-Baked