Picture this: every single breakfast favorite you love, wrapped up in buttery, flaky layers of puff pastry. These Breakfast Stuffed Puff Pastry Bars are what weekend breakfast dreams are made of! I’ve combined creamy sausage gravy, crispy hash browns, melty cheese, and crispy bacon into one irresistible handheld treat. After countless tests in my kitchen (and many happy taste-testers later!), I can tell you these are guaranteed to disappear fast from your breakfast table.
The magic happens when that golden-brown puff pastry crackles open to reveal layers of breakfast goodness inside. And if you love these, they make an amazing addition to a breakfast casserole spread for holiday mornings or special occasions.
Why You’ll Love Making These
Let me count the ways these breakfast bars will become your new favorite:
• The flaky, butter-rich puff pastry creates the perfect portable breakfast package
• Every bite delivers the perfect balance of creamy, crispy, and cheesy textures
• You can prep components ahead, making morning assembly a breeze
• They’re incredibly versatile – swap cheeses or add vegetables to make them your own
• Perfect for feeding a crowd or meal prep – they reheat beautifully
The best part? While they look fancy enough for special occasions, they’re actually pretty simple to put together. Think of it as building delicious breakfast layers – and I’ll walk you through every step! The end result is a breakfast treat that’s crispy on the outside, creamy on the inside, and absolutely packed with flavor.
Ingredients Overview
Let me walk you through the star players in these indulgent breakfast bars! Each ingredient serves a special purpose in creating the perfect morning treat.
The Foundation
• Puff Pastry Sheets: These buttery, flaky layers are what make these bars extra special. Make sure to thaw them in the fridge overnight – working with cold pastry is key for those perfect layers! While you can make your own, store-bought works beautifully here.
• Ground Breakfast Sausage: The heart of our gravy! I love using a sage-seasoned variety for extra flavor. The fat from the sausage helps create that luxurious gravy texture we’re after.
• Flour & Milk: These two transform our sausage drippings into a creamy gravy. The flour acts as our thickener – just like when making classic breakfast comfort foods.
The Filling Stars
• Frozen Hash Browns: These add the perfect texture contrast! Pat them dry before cooking for maximum crispiness.
• Cheese Combination: I use both Havarti slices and shredded cheddar. Havarti melts like a dream while cheddar brings that sharp flavor we all love. Feel free to swap in your favorite melting cheese!
• Bacon: Because everything’s better with bacon! Cook it until crispy – it’ll stay crunchy even after baking.
Success Tips & Tricks
Let me share some game-changing tips I’ve learned after making these breakfast pastries countless times:
• Keep your puff pastry cold! If it gets too warm, the layers won’t puff properly.
• When making the gravy, cook the flour and sausage drippings for at least 1 minute before adding milk. This prevents any raw flour taste.
• Pat your hash browns super dry and don’t overcrowd the pan when cooking them. Space equals crispiness!
• Create a tight seal when crimping the pastry edges – this prevents filling from leaking.
• Let the bars rest for 5-10 minutes after baking. I know it’s tempting to dig right in, but this helps the filling set up perfectly.
Remember, if your bars seem a bit greasy, that’s totally normal! It’s from all those beautiful butter layers in the puff pastry. Just serve on a paper towel-lined plate if needed.
Step-by-Step Instructions
Let me walk you through making these amazing breakfast-loaded puff pastry bars! They remind me of my favorite cowboy breakfast sliders but with an extra flaky twist.
Make the Sausage Gravy
In a large frying pan, brown the sausage completely. Here’s my secret – don’t drain the grease! It’s going to help create the most luscious gravy. Set heat to medium-low and sprinkle in ¼ cup flour, stirring until it bubbles. This creates a roux that will thicken beautifully. Pour in 2 tablespoons milk and add pepper to taste. Transfer to a bowl and set aside.
Prepare the Components
• Crisp up your hash browns in 1-2 tablespoons olive oil until golden on both sides
• Cook bacon until crispy (I love using my air fryer for this!)
• Mix one egg with 2 tablespoons heavy cream for your egg wash
Assembly Time!
1. Place first puff pastry sheet on a parchment-lined baking sheet
2. Spread sausage gravy in center, leaving 1-inch border
3. Layer crispy hash browns on gravy
4. Pour half the egg mixture over hash browns carefully
5. Brush border with egg wash
6. Layer cheese slices, bacon crumbles, and shredded cheese
7. Top with second pastry sheet
8. Seal edges with fork tines and brush top with remaining egg wash
Bake to Perfection
Bake at 400°F for 18-23 minutes until golden brown. Just like my favorite cheddar cheese buns, you’ll know they’re done when they’re beautifully golden.
Recipe Variations
These bars are wonderfully versatile! Here are some of my favorite twists:
• Cheese Variations: Try pepper jack for heat or Swiss for nuttiness
• Protein Swaps: Use ham or turkey instead of bacon
• Veggie Add-ins: Sautéed mushrooms or peppers work beautifully
• Heat it Up: Add diced jalapeños or hot sauce to the gravy
Like my hearty crockpot cowboy casserole, these bars are perfect for feeding a crowd. Make ahead tip: You can prepare components the night before and assemble in the morning!
Make-Ahead Tips:
• Cook sausage gravy and store in container
• Prep hash browns and bacon
• Keep puff pastry in fridge until ready to use
• Assemble just before baking for best results
Frequently Asked Questions
Just like my popular spinach artichoke pull-apart bread, these breakfast bars generate lots of great questions! Here are the most common ones I receive:
Can I make these ahead of time?
You bet! I often prep components the night before when hosting brunch. Store the sausage gravy, cooked hash browns, and crumbled bacon separately in the fridge. Keep the puff pastry cold until you’re ready to assemble. I’ve found this method works perfectly for busy mornings!
Why is there excess grease on my bars?
Don’t worry – this is totally normal! Puff pastry contains butter that melts during baking. Combined with the breakfast ingredients, you might notice some grease. My tip? Let the bars rest on paper towels for a few minutes after baking. Also, make sure to drain excess grease from your bacon and sausage.
How do I store and reheat leftovers?
Store these beauties in an airtight container in the fridge for up to 4 days. For reheating, I’ve found that 10 minutes at 300°F brings back that wonderful flakiness. Avoid the microwave – it makes the pastry soggy!
Recipe Notes & Tips for Success
• Temperature Matters: Keep puff pastry cold until the last minute. I learned this the hard way when I left mine out too long once!
• Sealing the Edges: Press firmly with fork tines to prevent filling from leaking. Trust me, sealed edges make all the difference.
• Cheese Selection: While I love Havarti, any melty cheese works great. My family particularly enjoys sharp cheddar for extra flavor.
• Hash Brown Tip: Getting those hash browns super crispy before assembly prevents soggy bars. I always cook them until they’re golden brown – patience pays off here!
Remember, baking should be fun! If your first batch isn’t perfect, that’s okay – mine weren’t either. Each time you make these, you’ll discover little tricks that work best in your kitchen. Happy baking, friends! Don’t forget to snap a photo and share your creation – it makes my day to see your versions of this recipe!
Breakfast Puff Pastry Bars
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 cheese havarti or cheddar
- 4-6 oz bacon
- 1/2 cup shredded cheese cheddar
Instructions
- Preheat oven to 350F and line a small/medium cookie sheet with parchment paper then set aside.
- In a frying pan cook ground sausage until brown throughout. Do not drain. Set heat to medium-low and mix in the 1/4 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.
- 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.
- 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.
- Mix an egg and 2 tbsp heavy cream in a small bowl and set aside.
- 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.
- Carefully pour about 1/2 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.
- Place 4 slices of cheese on top of the layered breakfast. Sprinkle bacon crumbles over the cheese slices and then top with shredded cheese.
- 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.
Leave a Reply