Description
These Breakfast Puff Pastry Bars combine flaky puff pastry with a savory layer of sausage gravy, crispy hash browns, bacon, and melted cheese for a hearty and delicious breakfast treat. Perfect for meal prep or a brunch gathering, this recipe offers layers of flavor and texture cooked in the oven to golden perfection.
Ingredients
Scale
Pastry
- 2 puff pastry sheets
Sausage Gravy
- 8 oz ground sausage
- 2 tbsp flour
- ⅓ cup milk
- 1 tsp pepper
Hash Browns
- ½ half bag frozen shredded hash browns (see notes)
- Olive oil (as needed for frying)
Other Ingredients
- 1 egg
- 6 slices of cheese (Havarti or cheddar)
- 4–6 oz bacon, chopped and cooked
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a small to medium cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Par-bake the First Puff Pastry Sheet: Place one puff pastry sheet on the prepared baking sheet and bake for about 10 minutes. It should not be fully cooked—avoid golden color or flakiness—to ensure the bottom crust doesn’t become soggy. This step is optional if you don’t mind a softer base.
- Make Sausage Gravy: In a frying pan, cook the ground sausage over medium-high heat until browned completely. Do not drain the fat. Reduce heat to medium-low, then sprinkle in 2 tablespoons of flour directly into the pan with the fat and sausage. Stir continuously to form a roux, which will thicken the gravy. Slowly add ⅓ cup milk and 1 teaspoon pepper, stirring until thickened. Remove from heat and spread this savory gravy evenly over the par-baked puff pastry sheet.
- Cook Hash Browns: Wipe out the pan to remove sausage residue. Add a small amount of olive oil and cook the frozen shredded hash browns over medium heat until golden and crispy on both sides. Avoid adding too much oil to keep them from becoming greasy or soggy. Layer the crispy hash browns on top of the sausage gravy.
- Add Egg Wash: Crack the egg into a small bowl and whisk. Carefully pour about half of the beaten egg over the hash browns, spreading evenly. Use some of the remaining egg wash to brush the exposed perimeter of the pastry crust for sealing later on.
- Prepare Bacon: Cook bacon using your preferred method—air fryer, stovetop, or oven—until crispy. Alternatively, use fully cooked bacon to save time. Crumble the cooked bacon and sprinkle it evenly over the egg-washed hash browns.
- Add Cheese: Layer six slices of your chosen cheese (Havarti or cheddar) evenly over the bacon to create a melty, flavorful topping.
- Assemble and Bake: Carefully place the second puff pastry sheet on top of the layered ingredients. Press the edges of the top and bottom pastry sheets together firmly, sealing with the tines of a fork all around to prevent filling leaks. Brush the top sheet generously with the remaining egg wash for a shiny, golden finish. Bake in the preheated oven for 18-23 minutes or until the top is puffed up and a deep golden brown.
- Cool and Serve: Remove from the oven and allow to cool for 5-10 minutes to set the layers. Cut into 9 squares or smaller pieces as desired. Serve warm for the best flaky texture and rich flavor experience.
Notes
- Par-baking the bottom pastry sheet helps avoid a soggy crust but can be skipped if preferred.
- Use olive oil sparingly when frying hash browns to keep them crispy and avoid excess grease.
- Fully cooked bacon can be used to reduce cooking time and mess.
- This breakfast bar is excellent for meal prepping and reheats well in the oven or toaster oven.
- Use cheese varieties like Havarti or cheddar for a creamy melt and rich flavor.
- Ensure to seal the pastry edges well to prevent filling leakage during baking.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
