Savory Breakfast Pop-Tarts You Gotta Try in Your Pressure Cooker
Flaky pop-tarts filled with peppery sausage gravy and scrambled eggs, then baked golden brown — a warm savory breakfast to start your day right.
Equipment
- 1 Mixing bowl Large
- 1 Skillet for cooking sausage and gravy
- 1 Rolling pin for rolling dough
- 1 Baking sheet lined with parchment paper
Ingredients
Filling
- ¼ pound breakfast sausage cooked until browned
- 2 tablespoon all-purpose flour for gravy base
- 1 ¼ cup milk for gravy
- ¼ teaspoon season salt
- ½ teaspoon black pepper
- ½ teaspoon minced rosemary optional
- 1 pinch sage optional
- 5 eggs scrambled and cooked separately
- 1 cup shredded cheddar or jack cheese optional, for topping
- Everyday Seasoning Trader Joe's or similar
Poptart Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- ½ cup butter
- 1 large egg
- 1 tablespoon white vinegar
- 5 tablespoon cold water
- 1 extra egg plus 2 tablespoons water for egg wash
Instructions
Instructions
- Preheat oven to 375°F to prepare for baking the pop-tarts.
- In a skillet, cook breakfast sausage over medium heat until browned. Discard excess grease.
- Add flour to sausage and stir 1–2 minutes to cook flour. Slowly whisk in milk while stirring to avoid lumps.
- Season gravy with salt, pepper, rosemary, and sage (if using). Let gravy thicken, then set aside.
- Scramble and cook eggs in a separate pan to desired texture. Set aside.
- In large bowl, mix flour and salt. Cut in shortening and butter until mixture is crumbly. In separate bowl, whisk egg, vinegar, and water, then add to flour mixture to form dough.
- Divide dough and roll out on floured surface to ⅛" thickness. Cut into 3x4 inch rectangles.
- Place half the dough pieces on parchment-lined baking sheet. Wet edges with egg wash, add scrambled eggs and sausage gravy. Sprinkle with cheese and seasoning if desired.
- Top each with another dough rectangle. Crimp edges with fork and poke small holes for steam to escape. Brush with egg wash.
- Bake at 375°F for 25 minutes until golden brown. Let cool 5 minutes before serving.
Notes
Pop-tarts can be refrigerated up to 4 days or frozen for future meals. Reheat in toaster or oven for best results.