Flaky puff pastry filled with sausage gravy, hash browns, bacon, eggs, and cheese, baked golden for a hearty breakfast.
Table of Contents
These Cheesy Breakfast Stuffed Pastry Bars didn’t come from a recipe plan or a Pinterest board. They came from one of those mornings. The kind where everyone’s awake earlier than expected, someone’s already asking what’s for breakfast, and you’re still trying to remember if you even brushed your teeth yet. Been there? Same.
I remember it clearly because it was one of those weekends where breakfast felt emotional. Comfort-level breakfast. The kind that’s supposed to calm everyone down and make the house feel warm again. I wanted sausage gravy, I wanted hash browns, I wanted bacon, eggs, cheese… and I did not want five pans going at once. My brain was half working, my coffee was half drunk, and puff pastry felt like a small miracle just sitting in the freezer.
I wasn’t 100% sure this would work the first time. I worried it might be too much, or that the bottom would be soggy, or that slicing it would turn into chaos. But when I pulled it out of the oven—golden, flaky, puffed up like it was proud of itself—and cut into it? Oh. Yeah. That moment sold me. These breakfast pastry bars felt like something you’d order at a diner if diners suddenly decided to try harder. Now they’re one of those recipes that quietly becomes tradition without anyone officially saying so.
Why you’ll Love These Cheesy Breakfast Stuffed Pastry Bars?
There’s something deeply comforting about Cheesy Breakfast Stuffed Pastry Bars. They don’t ask you to choose between breakfast favorites. They say, why not all of them? Every bite gives you flaky pastry, creamy sausage gravy, crispy hash browns, smoky bacon, and melty cheese. It’s rich, yes—but not in a heavy, regretful way. More like sit-back-and-sigh kind of rich.
I also love how unfussy they are once they’re assembled. You do the work up front, slide the pan into the oven, and suddenly breakfast is handling itself. No flipping. No rushing. No “these are getting cold” panic. They’re ideal for slow weekends, holidays, or anytime you want breakfast to feel special without being exhausting. And honestly? They look impressive enough that people assume you tried harder than you actually did. I’m fine with that.
Ingredient Notes
Before you start layering, here’s how I think about the ingredients in these breakfast stuffed pastry bars—nothing fancy, just practical.
- Puff Pastry Sheets – Flaky, buttery, and strong enough to hold everything inside. Par-baking the bottom helps, but I’ll admit… sometimes I skip it and accept my fate.
- Ground Sausage – This is where the flavor starts. The grease stays because that’s what turns into gravy. Trust the process.
- Flour & Milk – Simple ingredients that transform sausage fat into creamy, spoonable gravy. No mystery here.
- Hash Browns – Shredded frozen hash browns crisp up beautifully. Just don’t drown them in oil or they’ll go soft.
- Egg – Acts like breakfast glue. It helps bind layers and seal the pastry edges.
- Cheese – Havarti melts like a dream. Cheddar brings sharpness. I go back and forth depending on my mood.
- Bacon – Crunchy, smoky, and absolutely not optional in my house (but you do you).
How to Make Cheesy Breakfast Stuffed Pastry Bars?
Step 1: Prep the Pastry
Preheat your oven to 350°F and line a small or medium baking sheet with parchment paper or a silicone mat. Place one puff pastry sheet on the pan and bake it for about 10 minutes—just until it sets. No color. No flake. This step helps keep the bottom crisp later, but if you forget, the world won’t end.
Step 2: Make the Sausage Gravy
Brown the sausage in a skillet until fully cooked. Don’t drain it. Lower the heat, sprinkle in the flour, and stir until it bubbles and thickens. Add the milk and pepper, stir until creamy, then remove from heat. Spread the sausage gravy evenly over the pastry base.
Step 3: Crisp the Hash Browns
Wipe out the pan and cook the hash browns until golden and crispy, using just enough olive oil to keep them from sticking. Spread them over the sausage gravy. This layer adds texture and keeps the whole thing from feeling too soft.
Step 4: Layer the Rest
Whisk the egg and drizzle about half over the hash browns. Brush the pastry edges with egg wash. Sprinkle the cooked bacon evenly across the top, then lay the cheese slices over everything. At this point, it already smells like breakfast victory.
Step 5: Seal and Bake
Place the second puff pastry sheet on top. Press the edges together and crimp with a fork all the way around. Brush the top with the remaining egg wash and bake for 18–23 minutes, until golden and flaky. Let it cool for 5–10 minutes before slicing into 9 bars. Serve warm. Always warm.
Storage Options
These Cheesy Breakfast Stuffed Pastry Bars keep well in the fridge for up to 3 days in an airtight container. Reheat in the oven or air fryer to bring the flakiness back. The microwave works, but the pastry softens—and honestly, that crisp is part of the magic.
Variations & Substitutions
This recipe is flexible, which makes it dangerous in the best way.
- Swap sausage for ham or breakfast chorizo.
- Use pepper jack, Swiss, or a cheese blend instead.
- Add sautéed onions or peppers for extra flavor.
- Skip bacon if the sausage already feels like enough.
- Use crescent dough if puff pastry isn’t available (different, but still cozy).
I don’t think there’s a “right” version—just whatever works for your morning.
What to Serve With Cheesy Breakfast Stuffed Pastry Bars?
These bars are filling, so lighter sides work best. Fresh fruit cuts the richness. A simple green salad makes it brunch-worthy. Coffee is non-negotiable. And if it’s a special occasion? A mimosa situation feels appropriate.
FAQ
Can I make these ahead of time?
Yes. Assemble everything the night before, cover, refrigerate, and bake in the morning.
Is par-baking the bottom really necessary?
Not required, but it helps with texture. I do it when I remember.
Can I freeze them?
Absolutely. Bake, cool, slice, freeze. Reheat in the oven for best results.
What if my filling feels thick?
That’s good. Thick filling slices better and stays where it belongs.
If you love big, cozy breakfasts that feel a little indulgent and very comforting, these Cheesy Breakfast Stuffed Pastry Bars deserve a spot on your table. If you make them, I have to know—did you stick with classic, or did you start plotting version two already?
Cheesy Breakfast Stuffed Pastry Bars
Ingredients
- 2 sheets puff pastry thawed
- 8 oz ground breakfast sausage
- 2 tbsp all-purpose flour
- 1/3 c milk
- 1 tsp ground black pepper
- 1/2 bag frozen shredded hash browns
- 1 large egg
- 6 slices cheese Havarti or cheddar
- 4 –6 oz bacon cooked and chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a small to medium baking sheet with parchment paper or a silicone baking mat.
- Place one puff pastry sheet onto the prepared baking sheet. Bake for approximately 10 minutes, or until the pastry is just set but not browned or flaky. This par-baking step helps prevent a soggy bottom crust. Remove from the oven and set aside.
- In a skillet over medium heat, cook the ground sausage until fully browned. Do not drain the rendered fat. Reduce the heat to medium-low, add the flour, and stir continuously until the mixture begins to bubble, forming a roux. Gradually add the milk and black pepper, stirring until a thick sausage gravy forms. Remove from heat and evenly spread the gravy over the par-baked puff pastry. Wipe out the skillet for reuse.
- In the same skillet, cook the shredded hash browns until golden and crisp on both sides, adding olive oil sparingly if needed to prevent sticking. Spread the cooked hash browns evenly over the sausage gravy layer.
- In a small bowl, beat the egg. Drizzle approximately half of the beaten egg over the hash browns. Brush the exposed edges of the bottom puff pastry with a small amount of the remaining egg wash.
- Evenly distribute the cooked bacon over the layered filling. Arrange the cheese slices evenly on top of the bacon.
- Carefully place the second puff pastry sheet over the filling. Press the edges together to seal, then crimp all sides with a fork. Brush the top of the pastry with the remaining egg wash.
- Bake for 18 to 23 minutes, or until the pastry is golden brown and fully cooked. Allow the pastry to cool for 5 to 10 minutes before slicing into 9 bars. Serve warm.
Notes
