Breakfast Stuffed Puff Pastry Bars

These Breakfast Stuffed Puff Pastry Bars consist of every breakfast favorite; sausage gravy, hash browns, eggs, cheese, bacon, but most importantly more cheese! These bars are perfect for weekends and holidays, but above all, they’re highly addicting! If you like these, check out my other breakfast recipes here!

THE BREAKFAST BARS EXPLAINED:

It starts off with breakfast sausage in a creamy white gravy, crispy hash browns, egg wash, havarti cheese slices, bacon, and MORE cheese layered onto a puff pastry sheet and then topped with the second puff pastry sheet. To finish it all off, bake until golden brown and flaky!

FAQS:

how should these bars be stored/reheated?

first, they should be kept in an airtight container in the refrigerator, up to 4 days. secondly, to reheat them, place them on a parchment-lined baking sheet and bake for 10 minutes at 300F.

why are these bars greasy?

the puff pastry is made of butter (or solid fat) so when they’re baked, they become greasy. especially when the layers inside tend to be on the greasier side, as a result, it adds to it.

HOW TO MAKE THESE BREAKFAST PUFF PASTRY BARS:

make the sausage gravy:

using a frying pan, cook ground sausage until brown throughout. do not drain, you’ll be using the excess grease to make the gravy. set heat to medium-low and mix in the ¼ cup flour to the sausage sitting in grease, it should be bubbling. The point here is to create a roux which in the end will result in a thick sausage gravy. add the 2 tbsp of milk and pepper, remove from heat. if you plan on using that pan for the rest of the steps, pour the sausage gravy into a medium bowl, set it aside, and clean the pan.

make the hashbrowns:

drizzle 1-2 tbsp of olive oil into a pan cook the shredded hash browns until golden crispy on both sides. add oil as needed so that the hash browns don’t carry over extra grease or become soggy.

crisp the bacon:

there are multiple ways to cook bacon, such as: in the air fryer with the basket (it reduces outside mess and results in a little to no bacon smell in the house) stovetop, oven, or microwave bacon. once the bacon is prepared the way you prefer, crumble it, and set it aside.

make the bars:

mix an egg and 2 tbsp heavy cream in a small bowl and set it aside. place one pastry sheet onto the prepared cookie sheet. spread the sausage gravy into a square within the pastry sheet so it leaves about an inch of bare pastry around the perimeter. add the hash browns directly on top of the sausage gravy. carefully pour about ½ of the egg mixture on top of the hash browns, make sure large amounts of the egg mixture don’t pour out onto the bare pastry sheet. brush the bare pastry perimeter with some of the egg, but there should still be a good amount left for the puff pastry sheet that is going to go on top. place 4 slices of cheese on top of the layered breakfast. sprinkle bacon crumbles over the cheese slices and then top with shredded cheese. 

bake the bars:

carefully place the second puff pastry sheet on top and press the edges to connect the top and bottom pastry sheets. press them together with your fingers and then clamp the edges using a fork all the way around. brush egg wash all over the top and bake for 18-23 minutes or until golden brown. Let cool for 5-10 minutes before cutting into 9 pieces, or smaller. Serve while still hot/warm for ultimate flakiness.

grocery list:

• 2 puff pastry sheets
• ground sausage
• flour
• milk
• frozen shredded hash browns
• egg
• havarti or cheddars slices
• bacon
• shredded cheddar cheese

equipment list:

*link to my amazon storefront to purchase equipment*

• baking sheet
• saucepan
• saute pan or frying pan
• small mixing bowl

Breakfast Puff Pastry Bars

4.38 from 35 votes

Sausage gravy, hash browns, bacon, cheese, and egg stuffed inside two puff pastry sheets.

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Prep Time 30 minutes mins

Cook Time 23 minutes mins

Total Time 53 minutes mins

Servings: 9 bars

Course: Breakfast

Cuisine: American

Ingredients

  

1x2x3x?

• 2 puff pastry sheets
• 8 oz ground sausage
• 1/4 cup flour
• 1/4 cup milk
• 1 tsp pepper
• 1 1/2 cup frozen shredded hash browns
• 1 egg
• 2 tbsp heavy cream
• 4 slices of cheese havarti or cheddar
• 4-6 oz bacon
• ½ cup shredded cheese cheddar

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Method

 

1. Preheat oven to 350F and line a small/medium cookie sheet with parchment paper then set aside.
2. In a frying pan cook ground sausage until brown throughout. Do not drain. Set heat to medium-low and mix in the ¼ cup flour to the sausage sitting in grease, it should be bubbling. The point here is to create a roux which in the end will result in a thick sausage gravy. Add the 1/4 cup of milk and pepper, remove from heat. Add additional milk by the tablespoon until your desired consistency, I prefer a drier gravy for these bars! If you plan on using that pan for the rest of the steps, pour the sausage gravy into a bowl, set it aside, and clean the pan.
3. For the bacon, there are multiple ways to cook it, such as: in the air fryer with the basket- it’s mess free and reduces the bacon smell in the house. Stovetop, oven, or microwave bacon. Once bacon is prepared the way you prefer, crumble it and set it aside.
4. In a frying pan, cook the shredded hash browns until golden crispy on both sides. If using oil to cook them, use olive oil but only add as needed so that the hash browns don’t carry over extra grease or become soggy.
5. Mix an egg and 2 tbsp heavy cream in a small bowl and set aside.
6. Now it’s time to assemble the bars. Place one pastry sheet onto the prepared cookie sheet. Spread the sausage gravy into a small square within the pastry sheet so it leaves about an inch of bare pastry around the perimeter. Add the hash browns on top of the sausage gravy.
7. Carefully pour about ½ of the egg mixture on top of the hash browns, make sure large amounts of the egg mixture don’t pour out onto the bare pastry sheet. Brush the bare pastry perimeter with some of the egg mixture, there should still be a good amount left for the puff pastry sheet that is going to go on top.
8. Place 4 slices of cheese on top of the layered breakfast. Sprinkle bacon crumbles over the cheese slices and then top with shredded cheese.
9. Carefully place the second puff pastry sheet on top and press the edges to connect the top and bottom pastry sheets. Press them together with a fork all the way around. Brush egg wash all over the top and bake for 18-23 minutes or until golden brown. Let cool for 5-10 minutes before cutting into 9 pieces, or smaller. Serve while still hot/warm for ultimate flakiness.

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