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BREAKFAST STUFFED PUFF PASTRY BARS

Sana Umer
These breakfast stuffed puff pastry bars are flaky, golden, and filled with eggs, cheese, and savory breakfast meat. Perfect for a quick morning meal or brunch, they’re easy to make and great for feeding a crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 bars
Calories 280 kcal

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 4 large eggs
  • ½ cup shredded cheddar cheese
  • 4 cooked breakfast sausage links chopped
  • 2 tablespoons milk
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh chives optional

Instructions
 

Preheat Oven:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare Filling:

  • In a bowl, whisk eggs, milk, salt, and pepper. Cook in butter over medium heat, stirring, until scrambled and just set. Remove from heat and stir in cheese, sausage, and chives.

Roll Out Pastry:

  • Unfold puff pastry sheet on the baking sheet. Cut into 6 equal rectangles.

Fill Pastry:

  • Divide the egg mixture evenly onto the center of each rectangle, leaving edges free. Fold the pastry over the filling and press edges to seal.

Bake:

  • Bake for 18–20 minutes or until pastry is puffed and golden brown.

Cool & Serve:

  • Let cool slightly before serving.

Notes

Make Ahead:
Prepare filling and assemble bars, then refrigerate up to 24 hours before baking.
Customizing the Flavor:
Swap sausage for bacon, ham, or sautéed vegetables.
Serving Suggestions:
Serve warm with fresh fruit or a side salad.
Allergy-Friendly Options:
Use dairy-free cheese and egg substitutes if needed.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.
Keyword breakfast puff pastry, brunch recipe, easy breakfast, stuffed puff pastry bars