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 5-7 minutes.)

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 a 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 a separate skillet scramble and cook the 5 eggs as to your liking. Set aside.

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 ⅛-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 for 5 minutes before eating.