In a skillet over medium heat, cook the breakfast sausage for about 5-7 minutes, breaking it into small pieces until browned and crispy.

Sprinkle 2 tablespoons of flour over the cooked sausage and stir for 2-3 minutes, then gradually whisk in 1 cup of milk, stirring until thickened.

In a separate bowl, crack and whisk the eggs. Scramble them in a non-stick skillet over medium heat until preferred doneness.

Preheat your oven to 375°F (190°C). In a bowl, combine 2 cups of flour and 1 teaspoon of salt. Cut in 1/2 cup of shortening and 1/2 cup of butter until crumbly.

Mix a beaten egg, 1 tablespoon of vinegar, and about 5 tablespoons of cold water, pour it into the flour mix and stir gently to form a dough.

Roll out the dough to about 1/8-inch thick and cut into 3x4-inch rectangles, enough for two per pop-tart.

On half the rectangles, spoon the sausage gravy and scrambled eggs, leaving a border. Place remaining rectangles on top and seal edges.

Brush tops with a beaten egg wash. Bake in the preheated oven for about 25 minutes until golden brown.

Cool on a wire rack for about 5 minutes and enjoy warm.