Breakfast Stuffed Puff Pastry (Print Version)
# Ingredients:
01 -
2 puff pastry sheets
02 -
8 oz ground sausage
03 -
1/4 cup flour
04 -
1/4 cup milk
05 -
1 tsp pepper
06 -
1 1/2 cups frozen shredded hash browns
07 -
1 egg
08 -
2 tbsp heavy cream
09 -
4 slices havarti or cheddar cheese
10 -
4-6 oz turkey bacon
11 -
1/2 cup shredded cheddar cheese
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a small or medium cookie sheet with parchment paper, then set aside.
02 -
In a frying pan, cook ground sausage until browned. Do not drain. Reduce heat to medium-low and mix in 1/4 cup of flour, stirring with the sausage grease to create a roux. Add 1/4 cup of milk and pepper, stirring until thickened. Remove from heat and add milk by tablespoon until desired consistency is reached. Transfer sausage gravy to a bowl, clean the pan, and set gravy aside.
03 -
Cook turkey bacon using the preferred method (e.g., air fryer, stovetop, oven, or microwave). Once cooked, crumble and set aside.
04 -
In a frying pan, cook the shredded hash browns until golden and crispy on both sides. Use olive oil sparingly to avoid excess grease or sogginess.
05 -
In a small bowl, whisk together the egg and 2 tablespoons of heavy cream, then set aside.
06 -
Place one puff pastry sheet onto the prepared cookie sheet. Spread the sausage gravy in a square on top, leaving about 1 inch of bare pastry around the edges. Layer cooked hash browns on top of the gravy.
07 -
Pour half of the egg mixture over the hash browns, avoiding the bare pastry edges. Brush the exposed pastry edges with some of the egg mixture. Place 4 slices of cheese on top of the layers, then sprinkle with crumbled turkey bacon and shredded cheddar cheese.
08 -
Place the second puff pastry sheet on top and press the edges together with a fork to seal. Brush the top with the remaining egg mixture. Bake for 18-23 minutes or until golden brown.
09 -
Let the pastry cool for 5-10 minutes before cutting into 9 or more pieces. Serve warm for maximum flakiness.