Breakfast stuffed puff pastry bars are a flaky, savory breakfast option that’s packed with all the essentials I crave in the morning. Layers of creamy sausage gravy, crispy hash browns, and melty cheese are wrapped in golden puff pastry for a breakfast that feels special but comes together easily. It’s perfect for weekend brunches, holiday mornings, or when I want a satisfying grab-and-go meal.
Why You’ll Love This Recipe
I love this recipe because it combines everything I want in a breakfast—flavor, texture, and convenience. The buttery puff pastry gets golden and crisp in the oven, while the filling stays rich and comforting. It’s also easy to prep ahead and bake fresh when I need it. Whether I serve these bars with coffee or fresh fruit, they’re always a hit.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Puff pastry sheets, thawed
- Ground breakfast sausage
- All-purpose flour
- Milk
- Black pepper
- Frozen shredded hash browns
- Egg
- Heavy cream
- Sliced cheese (Havarti or cheddar)
- Shredded cheddar cheese
directions
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a skillet, I cook the sausage over medium heat until browned. Without draining the fat, I stir in the flour to form a roux, then add milk and pepper, cooking until thick and creamy.
- I cook the hash browns in a skillet until golden and crispy, then set them aside.
- I whisk the egg and heavy cream together to make an egg wash.
- I lay one puff pastry sheet on the baking sheet and spread the sausage gravy evenly over it, leaving about a 1-inch border.
- I layer the crispy hash browns over the gravy, drizzle half the egg wash on top, and then add the sliced cheese and shredded cheddar.
- I place the second puff pastry sheet on top, pressing the edges to seal and crimping with a fork. Then I brush the top with the remaining egg wash.
- I bake for 18–23 minutes, or until the pastry is puffed and golden. After cooling for a few minutes, I slice it into bars and serve.
Servings and timing
This recipe makes about 9 bars.
Prep time: 30 minutes
Cook time: 23 minutes
Total time: 53 minutes
Variations
Sometimes I add a bit of hot sauce or chopped jalapeños to the sausage gravy for a spicy kick. I’ve also swapped the sausage for sautéed mushrooms or crumbled tofu for a vegetarian version. Mixing in spinach or caramelized onions adds extra depth and nutrition. And changing up the cheese gives it a new flavor twist every time.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a 300°F (150°C) oven for about 10 minutes to keep the pastry crispy. They also reheat well in an air fryer or toaster oven.
FAQs
Can I make these ahead of time?
Yes, I assemble the bars and refrigerate them overnight. In the morning, I just pop them in the oven and bake as usual.
Can I freeze them?
Absolutely. I bake, cool, and wrap them tightly before freezing. When I’m ready to eat, I reheat them in the oven at 350°F until warmed through.
Can I make this vegetarian?
Yes, I substitute the sausage with sautéed vegetables, tofu scramble, or plant-based sausage crumbles for a vegetarian version.
What cheeses work best?
I like using Havarti or sharp cheddar, but Swiss, Monterey Jack, or pepper jack also taste great and melt well.
How do I keep the pastry crisp?
I make sure the hash browns are fully cooked and the sausage gravy isn’t too runny before assembling. Brushing the top with egg wash also helps it bake up golden and flaky.
Conclusion
Breakfast stuffed puff pastry bars are a delicious and practical way to bring a little luxury to the breakfast table. They’re flaky, cheesy, and filled with savory goodness in every bite. Whether I’m feeding a crowd or just treating myself, they make mornings feel a whole lot better.
Print
Breakfast Stuffed Puff Pastry Bars
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 9 bars
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
Breakfast stuffed puff pastry bars are a flaky, cheesy, and savory breakfast recipe packed with sausage gravy, crispy hash browns, and melty cheese. These easy-to-make bars are perfect for brunch, holidays, or meal prep, bringing a gourmet touch to your morning with minimal effort.
Ingredients
- Puff pastry sheets, thawed
- Ground breakfast sausage
- All-purpose flour
- Milk
- Black pepper
- Frozen shredded hash browns
- Egg
- Heavy cream
- Sliced cheese (Havarti or cheddar)
- Shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a skillet, cook sausage until browned. Stir in flour to form a roux, then gradually whisk in milk and add pepper. Cook until thickened into a creamy gravy.
- Cook hash browns in a separate skillet until crispy and golden.
- Whisk egg with heavy cream to make an egg wash.
- Lay one puff pastry sheet on the baking sheet. Spread sausage gravy over it, leaving a 1-inch border.
- Layer hash browns on top, drizzle with half the egg wash, and add sliced and shredded cheese.
- Place second puff pastry sheet over the top, seal edges, and crimp with a fork. Brush with remaining egg wash.
- Bake for 18–23 minutes or until golden brown and puffed.
- Cool slightly, then slice into bars and serve.
Notes
- Add hot sauce or jalapeños to gravy for a spicy version.
- Swap sausage for mushrooms or tofu for a vegetarian option.
- Mix in spinach, caramelized onions, or try different cheeses like Swiss or pepper jack.
- For crisp pastry, ensure hash browns are fully cooked and gravy isn’t runny.
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