Preheat oven to 350F and line a small/medium cookie sheet with parchment paper. Set aside.

In a frying pan, cook ground sausage until browned throughout. Do not drain. Set heat to medium-low and mix in the ¼ cup flour to the sausage. Add the 1/4 cup of milk and pepper, adjusting milk for desired gravy consistency. Set aside.

Cook bacon using preferred method, crumble, and set aside.

In a frying pan, cook the shredded hash browns until golden crispy on both sides. Use oil as needed to prevent sogginess.

In a small bowl, mix 1 egg and 2 tbsp heavy cream. Set aside.

Assemble the bars: Place one pastry sheet on the prepared cookie sheet. Spread sausage gravy within the pastry sheet, leaving about an inch border. Layer hash browns on top.

Pour about ½ of the egg mixture over the hash browns without spilling onto the pastry border. Brush the bare pastry perimeter with some of the egg mixture.

Place 4 slices of cheese on top of the layered breakfast. Sprinkle bacon crumbles and add shredded cheese.

Place the second puff pastry sheet on top, pressing the edges together and sealing with a fork. Brush egg wash over the top.

Bake for 18-23 minutes or until golden brown. Let cool for 5-10 minutes before cutting into 9 pieces or smaller. Serve while hot or warm.