Step 1: Make the Sausage Gravy

Start by heating a large skillet over medium-high heat. Cook and crumble the sausage until browned and crisp, about 5–7 minutes. Don’t drain the fat – you’ll need it for the gravy.

Step 2: Thicken the Gravy

Sprinkle the flour into the skillet and stir well to absorb the fat. Cook for 2–3 minutes to remove the raw flour taste. Slowly whisk in the milk and reduce the heat to medium-low. Stir until the gravy has thickened, about 4–5 minutes.

Step 3: Season the Gravy

Remove the gravy from the heat and stir in the seasoned salt, black pepper, and optional herbs. Set the savory sausage gravy aside.

Step 4: Prepare the Scrambled Eggs

In a separate pan, scramble the eggs to your preferred doneness. You’ll want them to be nice and fluffy to balance the rich gravy. Set the eggs aside.

Step 5: Make the Pastry Dough

Preheat your oven to 375°F. In a large bowl, combine the flour and salt. Cut in the shortening and cold butter until the mixture forms pea-sized crumbs.

Step 6: Bring the Dough Together

In a small bowl, whisk together the egg, vinegar, and cold water. Add this to the flour mixture and stir until a dough forms.

Step 7: Roll and Cut the Dough

Divide the dough in half. On a floured surface, roll out one portion to about 1/8-inch thickness. Cut the dough into 3×4-inch rectangles – you’ll need two rectangles per pop-tart.

Step 8: Assemble the Pop-Tarts

Place half of the rectangles on a parchment-lined baking sheet. Brush the edges with egg wash. Add the scrambled eggs and sausage gravy to the center of each rectangle. Cover with the remaining dough rectangles and crimp the edges with a fork to seal.

Step 9: Top and Bake

Brush the tops of the pop-tarts with the egg wash. Sprinkle with shredded cheese and your chosen seasoning blend. Bake for 25 minutes, or until the pastry is golden brown.

Step 10: Cool and Serve

Allow the Savory Breakfast Pop-Tarts to cool for 5 minutes before serving. Enjoy these warm, flaky pastries as a satisfying start to your day!