Step 1: Make the Sausage Gravy

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.

Step 2: Thicken the Gravy

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

Step 3: Season the Gravy

Remove from heat. Stir in the seasoned salt, black pepper, and optional herbs. Set aside.

Step 4: Prepare the Scrambled Eggs

In a separate pan, scramble the eggs to your preferred doneness. Set aside.

Step 5: Make the Pastry Dough

Preheat oven to 375°F. In a large bowl, combine the flour and salt. Cut in 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 to the flour mixture and stir until a dough forms.

Step 7: Roll and Cut the Dough

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

Step 8: Assemble the Pop-Tarts

Place half the rectangles on a parchment-lined baking sheet. Brush edges with egg wash. Add scrambled eggs and sausage gravy in the center. Cover with a second rectangle and crimp the edges with a fork.

Step 9: Top and Bake

Brush tops with egg wash. Sprinkle with shredded cheese and your chosen seasoning. Bake for 25 minutes, or until golden brown.

Step 10: Cool and Serve

Let cool for 5 minutes before serving. Enjoy your warm, savory Breakfast Pop-Tarts!