Brunch Puff With Sausage Gravy

• 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
• 3/4 pound bulk pork sausage
• 1 envelope country gravy mix

1. Preheat oven to 400u0b0. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended.
2. In a
3. , 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.
4. 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
5. . Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese.
6. 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.
7. 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.
8. In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.

eggs, milk, salt, pepper, butter, water, pastry, deli ham, cheddar cheese, pork sausage, country gravy mix

Taken from www.tasteofhome.com/recipes/brunch-puff-with-sausage-gravy/ (may not work)