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

In a frying pan, cook ground sausage until brown throughout. Mix in the ¼ cup flour to the sausage sitting in grease, then add the 1/4 cup of milk and pepper. Remove from heat and add additional milk until desired consistency.

Prepare bacon by your preferred method, crumble, and set aside.

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

In a small bowl, mix an egg and 2 tbsp heavy cream, then set aside.

Place one pastry sheet onto the prepared cookie sheet. Spread the sausage gravy over a small square of the pastry sheet, leaving about an inch of bare pastry around the edges. Add the hash browns on top.

Carefully pour about ½ of the egg mixture on top of the hash browns, brushing the bare pastry perimeter with some of the egg mixture.

Place 4 slices of cheese on top of the layered breakfast, then sprinkle bacon crumbles over the cheese and top with shredded cheese.

Place the second puff pastry sheet on top, pressing the edges to connect both pastry sheets. Press edges with a fork all around. Brush egg wash over the top and 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/warm.