Flaky puff pastry filled with savory sausage, hash browns and melty cheese — a perfect way to start the day with a warm, satisfying breakfast that’s easy to make and share.
Why You’ll Love This Recipe
I love this recipe because it transforms simple breakfast staples into a hearty, comforting meal with minimal effort. The puff pastry gives a crisp, golden outer layer while the inside stays rich and cheesy. It’s quick to assemble, easy to customize — and works great for a busy morning, a cozy weekend brunch, or when I want a filling grab-and-go breakfast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 puff pastry sheets
8 oz ground breakfast sausage
1/4 cup flour
1/4 cup milk
1 tsp ground black pepper
1 1/2 cups frozen shredded hash browns
1 egg
2 tbsp heavy cream
4 slices of cheese (for example cheddar or Havarti)
1/2 cup shredded cheddar cheese
Directions
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground sausage until fully browned and cooked through. Remove from heat.
Stir in the flour, then add the milk and pepper — this will help bind the filling into a creamy mixture.
On a lightly floured surface (or parchment paper), roll out the puff pastry sheets if needed. Place one sheet on the prepared baking sheet.
Spread the sausage mixture evenly over the bottom pastry sheet.
Evenly distribute the frozen hash browns on top of the sausage layer.
Lay the cheese slices over the hash browns, then sprinkle the shredded cheddar cheese on top.
Place the second puff pastry sheet over the filling. Press and seal the edges together using a fork. Cut a few small slits on top to allow steam to escape.
In a small bowl, whisk together the egg and heavy cream; brush this over the top of the pastry — this gives a nice golden finish.
Bake in the preheated oven for about 25–30 minutes, or until the pastry is puffed and golden brown.
Remove from oven and let rest a few minutes before slicing into bars. Serve warm.
Servings and timing
Yields about 6–8 bars.
Preparation time: ~15 minutes.
Bake time: ~25–30 minutes.
Total time: ~40–45 minutes.
Storage/Reheating
I keep leftover bars in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a preheated oven until heated through — this helps restore crispiness to the pastry.
FAQs
Can I make these bars with a different kind of cheese?
Yes — I often swap cheddar for Havarti, Swiss, or mozzarella. As long as the cheese melts well, the bars turn out great.
Can I use a different type of potato instead of frozen hash browns?
Yes — you can use freshly shredded potatoes (just make sure to dry them well) or even diced cooked potatoes. The texture will vary slightly, but the flavor stays comforting.
What if I want to make smaller, individual-sized bars?
I can divide the pastry into more sections before assembly. Cutting into smaller portions before baking works well and creates handy, grab-and-go pieces.
Can I prepare the filling ahead of time?
Yes — I often cook the sausage mixture a few hours in advance and store it in the fridge. When I’m ready to bake, I assemble the bars and bake them for fresh results.
How do I prevent the pastry from becoming soggy?
Make sure the filling isn’t too wet, drain any excess moisture if needed, and brush the top with the egg-cream wash so the pastry bakes crisp and golden.
Conclusion
I find these Breakfast Stuffed Puff Pastry Bars to be a convenient, delicious way to enjoy a hearty morning meal without spending hours in the kitchen. Flaky pastry, savory sausage, potatoes, and melted cheese come together into a satisfying dish that works beautifully for breakfast, brunch or a snack. Once I discovered how easy they are to make — and how crowd-pleasing they are — they quickly became one of my go-to breakfast recipes.
Flaky puff pastry bars filled with savory sausage, hash browns, and melty cheese — a quick and hearty breakfast perfect for sharing, meal prep, or a cozy brunch.
Ingredients
2 puff pastry sheets
8 oz ground breakfast sausage
1/4 cup flour
1/4 cup milk
1 tsp ground black pepper
1 1/2 cups frozen shredded hash browns
1 egg
2 tbsp heavy cream
4 slices of cheese (cheddar or Havarti)
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the sausage until browned and cooked through. Remove from heat.
Stir in flour, then add milk and pepper to create a creamy, thickened mixture.
On a lightly floured surface, roll out puff pastry sheets if needed. Place one sheet on the baking sheet.
Spread the sausage mixture evenly over the first pastry sheet.
Layer frozen hash browns evenly over the sausage.
Top with cheese slices and sprinkle shredded cheddar over them.
Place the second puff pastry sheet on top. Seal the edges with a fork and cut slits on top to vent steam.
Whisk the egg with heavy cream and brush over the top of the pastry.
Bake for 25–30 minutes or until the top is puffed and golden.
Let rest for a few minutes, then slice into bars and serve warm.
Notes
Ensure the hash browns and sausage are not too moist to avoid soggy pastry.
Chilling the filling before assembly can help make neater bars.
Bars can be frozen and reheated in the oven for convenience.
Swap sausage for cooked bacon or plant-based alternatives for variety.
