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Brunch Puff with Sausage Gravy

When company stays overnight, I make this puff with sausage gravy as a hearty breakfast treat. It’s meaty, cheesy and delightful with a fresh fruit salad. —Danielle Cochran, Grayling, Michigan
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    9 servings

Ingredients

  • 7 large eggs, divided use
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 8 ounces sliced deli ham (1/4 inch thick)
  • 1 cup shredded cheddar cheese
  • SAUSAGE GRAVY:
  • 3/4 pound bulk pork sausage
  • 1 envelope country gravy mix

Directions

  • Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended.
  • In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.
  • In a small bowl, whisk remaining egg with water. On a lightly floured surface, unfold one sheet of puff pastry and roll to a 10-in. square. Transfer to a parchment-lined baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese.
  • Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry to a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush top with additional egg mixture; sprinkle with remaining pepper. Bake until golden brown, 20-25 minutes.
  • Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean if necessary.
  • In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.
Nutrition Facts
1 piece with 1/4 cup gravy: 546 calories, 35g fat (10g saturated fat), 193mg cholesterol, 1138mg sodium, 36g carbohydrate (1g sugars, 4g fiber), 21g protein.
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