Breakfast Stuffed Puff Pastry

In a large skillet over medium-high heat, cook the breakfast sausage until browned and cooked through, breaking it up with a spatula.

Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes.

Gradually stir in the milk and black pepper. Bring to a simmer and cook, stirring, until the gravy has thickened. Remove from heat and set aside.

In a small bowl, whisk together the egg and heavy cream to create an egg wash.

Preheat your oven to 350°F (175°C).

On a parchment-lined baking sheet, lay out one sheet of puff pastry.

Spread the sausage gravy evenly over the puff pastry, leaving a 1-inch border around the edges.

Top the gravy with the cooked shredded hash browns.

Pour about half of the egg wash mixture over the hash browns.

Arrange the cheddar cheese slices on top.

Brush the 1-inch border of the puff pastry with some of the remaining egg wash.

Place the second sheet of puff pastry on top. Press down the edges to seal, then use a fork to crimp the edges all the way around.

Brush the top of the pastry with the rest of the egg wash.

Bake for about 20 minutes, or until the pastry is golden brown and puffed.

Let cool slightly on the baking sheet before slicing and serving.