Savory Breakfast Poptarts – Portlandia Pie Lady

by

On those mornings you wake up hankering for a savory breakfast, let me entice you with Savory Breakfast Poptarts! You won’t find these in a box on the shelf of your favorite grocery store. These make-ahead tart wonders are packed full of scrambled eggs & country sausage gravy. Yes, country sausage gravy. (A dairy-free/gluten-free post is coming soon! Sorry I have not veganized this yet.)

Savory Breakfast Poptarts are so tasty straight from the oven, after a minute or two of cooling. (Please don’t scorch your tongue one first bite like I have done!) If you are enjoying them on day 2, provided there are any left, a couple minutes in the toaster oven and they’re perfect. You can zap in the microwave for about 15 to 30 seconds, but they may be just a tad crumbly. The flavor is divine regardless how or when you show down.

The Filling:

For the filling, the country sausage gravy is heavy-handed on the black pepper. I am true believer that all country sausage gravy should be peppery. Trust me on this one. Therefore, when I scrambled the eggs I used dash or two of salt and that was it. I let the gravy do all the work for the filling flavor. Feel free to add in shredded cheese to the filling if you like. Cheese is not mandatory and I normally do not eat cheese if I am enjoy biscuits and sausage gravy.

The Dough:

Next is making the dough. It is the same English Wig dough I use for Chicken Pot Pies, Tangy Pulled Pork Pot Pies, and Aussie (Beef) Pot Pies. I used butter and shortening for a better flavor and the egg and vinegar creates a very flaky and tasty crust. The dough makes all the different and is as important as the filling. The combination is sinfully delicious. YOU WILL LOVE IT!

Above is what I call “pea-sized” crumbles, which is a subjective term. Just get the butter and shortening crumbly into the flour and you’re golden. In a separate small bowl whisk the egg, vinegar and water together and pour in all at once. A few quick stirs and your ready to roll.

Roll out the dough to about 1/8-inch thick and cut into 3 x 4-inch rectangles.

Working on about 3 poptarts at a time, wet the edges with egg wash. Spoon on the scrambled eggs, country sausage gravy, and then use a fork to seal on top crust.

Brush the unbaked tarts with egg wash and top with Everyday Seasoning (Trader Joe’s) and/or cheese. Bake these bad boys for about 25 minutes @ 375 F.

FYI; the lower fat content of the cheese, the less “melty” it will be, as you can see, I used a low-fat cheese. Regardless if you choose to use cheese or not, your Savory Breakfast Poptarts will taste divine Seriously, I could eat these all day.

Now, another note on the country sausage gravy: If you want extra for dipping, you will need to make a double batch. My recipe below is just the right amount to fill 10 tarts. And, who doesn’t love extra country sausage gravy? Have a pie-tabulous week pie peeps!

Savory Breakfast Poptarts

Savory Breakfast Poptarts packed full of peppery sausage country gravy & scrambled eggs baked in a flakey buttery crust!

Servings: 10

Author: Portlandia Pie Lady

Filling

  • 1/4 pound breakfast sausage
  • 2 s tablespoon all-purpose flour
  • 1-1/4 cup milk
  • 1/4 test season salt
  • 1/2 test black pepper
  • 1/2 test 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 test salt
  • 1 cup vegetable shortening
  • 1/2 cup butter
  • 1 large egg
  • 1 . white vinegar
  • 5 s tablespoon cold water
  • 1 extra egg, plus 2 tablespoons water for egg wash

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.

Leave a Comment