Breakfast Puff Pastry Bars Recipe
Introduction
Start your morning with these hearty Breakfast Puff Pastry Bars that combine savory sausage gravy, crispy hash browns, and melted cheese all wrapped in flaky puff pastry. They’re perfect for a satisfying and easy-to-eat breakfast or brunch.
Ingredients
- 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
- 1/2 cup shredded cheese (cheddar)
Instructions
- Step 1: Preheat your oven to 350°F and line a small or medium cookie sheet with parchment paper. Set aside.
- Step 2: In a frying pan, cook the ground sausage over medium heat until fully browned. Do not drain the grease. Lower the heat to medium-low and stir in the 1/4 cup flour until it bubbles to create a roux. Gradually add the 1/4 cup milk and pepper, stirring until thickened. Add more milk by tablespoon if needed to reach your desired consistency. Transfer the sausage gravy to a bowl and clean the pan if you plan to use it again.
- Step 3: Cook the bacon using your preferred method: air fryer, stovetop, oven, or microwave. Once cooked, crumble the bacon and set aside.
- Step 4: In a frying pan, cook the frozen shredded hash browns until golden and crispy on both sides. Use olive oil sparingly to avoid greasy or soggy hash browns.
- Step 5: In a small bowl, whisk together the egg and heavy cream. Set aside.
- Step 6: Place one puff pastry sheet on the prepared cookie sheet. Spread the sausage gravy in a square near the center of the pastry, leaving about an inch border around the edges. Layer the crispy hash browns on top of the gravy.
- Step 7: Carefully pour about half of the egg mixture over the hash browns, avoiding the pastry edges. Brush the exposed pastry border with some of the egg mixture to help seal the edges later.
- Step 8: Arrange the 4 slices of cheese on top of the hash browns, sprinkle the crumbled bacon over the cheese, then top with the shredded cheese.
- Step 9: Carefully place the second puff pastry sheet on top of the layered ingredients. Press the edges together, then use a fork to crimp all around and seal the pastry.
- Step 10: Brush the entire top of the puff pastry with the remaining egg wash. Bake in the preheated oven for 18-23 minutes or until golden brown. Let cool for 5-10 minutes before cutting into 9 pieces or smaller. Serve warm for the best flaky texture.
Tips & Variations
- Try swapping havarti or cheddar cheese for pepper jack or mozzarella for a different flavor profile.
- Use fresh shredded potatoes instead of frozen hash browns for a homemade touch and extra crispiness.
- For a vegetarian version, omit the sausage and bacon and add sautéed mushrooms or spinach.
- Make sure not to overfill the pastry to avoid leaks during baking.
Storage
Store any leftover bars in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F for 8-10 minutes to maintain crispiness. Avoid microwaving to prevent soggy pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, you can assemble the bars a few hours ahead and keep them refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
What type of puff pastry is best to use?
Store-bought frozen puff pastry sheets work perfectly. Thaw them according to package instructions before assembling for best results.
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Breakfast Puff Pastry Bars Recipe
- Total Time: 45 minutes
- Yield: 9 bars 1x
Description
These Breakfast Puff Pastry Bars combine savory sausage gravy, crispy hash browns, melted cheese, and smoky bacon all encased in flaky puff pastry. Perfect for a hearty brunch or a make-ahead breakfast treat, these bars are baked to golden perfection with a rich egg wash that gives a beautiful shine. Crispy on the outside and flavorful inside, they are sure to be a crowd-pleaser.
Ingredients
Scale
Puff Pastry
- 2 puff pastry sheets
Sausage Gravy
- 8 oz ground sausage
- 1/4 cup flour
- 1/4 cup milk (plus extra by tablespoon as needed)
- 1 tsp pepper
Other Protein
- 4–6 oz bacon
Potatoes and Cheese
- 1 1/2 cup frozen shredded hash browns
- 4 slices cheese (havarti or cheddar)
- 1/2 cup shredded cheddar cheese
Egg Wash
- 1 egg
- 2 tbsp heavy cream
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a small or medium cookie sheet with parchment paper. Set this aside for the pastry bars.
- Cook sausage and make gravy: In a frying pan, cook the ground sausage until browned throughout, leaving the rendered grease in the pan. Reduce heat to medium-low, then stir in 1/4 cup flour to create a roux, which will bubble. Slowly add 1/4 cup milk and pepper, stirring continuously to form a thick gravy. Add more milk a tablespoon at a time to reach your desired consistency—preferably a drier gravy for these bars. Remove from heat, transfer gravy to a bowl, and clean the pan if you plan to reuse it.
- Cook and crumble bacon: Cook the bacon using your preferred method—air fryer, stovetop, oven, or microwave—until crisp. Crumble the cooked bacon and set aside.
- Cook hash browns: In a frying pan, heat a small amount of olive oil as needed and cook the frozen shredded hash browns until golden brown and crispy on both sides, taking care not to add excess oil to avoid sogginess.
- Prepare egg wash: In a small bowl, whisk together 1 egg and 2 tablespoons heavy cream. Set aside for later use in assembly and for brushing the pastry.
- Assemble the bars – base layer: Place one puff pastry sheet onto the prepared cookie sheet. Spread a small square of the sausage gravy onto the center of the pastry, leaving about a one-inch border around the edges. Layer the cooked hash browns evenly over the sausage gravy.
- Add egg wash and cheese layers: Carefully pour about half of the egg mixture over the hash browns, avoiding pouring onto the bare pastry edges. Brush the exposed pastry border with some of the remaining egg wash to help seal the top pastry sheet later.
- Layer cheeses and bacon: Lay 4 slices of cheese evenly over the egg-coated hash browns. Sprinkle the crumbled bacon on top, then evenly distribute the shredded cheddar cheese over the bacon.
- Top with second pastry and seal: Gently place the second puff pastry sheet over the layered ingredients. Press down the edges to seal the top and bottom sheets together, then crimp the edges with a fork all around to ensure a tight seal. Brush the entire top pastry sheet generously with the remaining egg wash.
- Bake and rest: Bake in the preheated oven for 18 to 23 minutes, or until the pastry is puffed up and golden brown. Remove from the oven and allow to cool for 5 to 10 minutes before cutting into 9 or smaller pieces. Serve while still warm for the best flaky texture and flavor.
Notes
- For bacon, air frying is a great mess-free method that reduces lingering smells, but stovetop, oven, or microwave methods work well too.
- Add milk gradually when making sausage gravy to control thickness; a drier gravy works best for assembly.
- Use olive oil sparingly when frying hash browns to keep them crispy and avoid sogginess.
- Brushing the pastry edges with egg wash helps seal and creates a beautiful golden crust.
- Let bars cool slightly before cutting to prevent filling from oozing out.
- For variety, you can substitute the cheeses with your favorite melting cheeses like Monterey Jack or Swiss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast puff pastry, sausage gravy bars, breakfast bars, savory puff pastry, hash brown breakfast, bacon and cheese pastry
