Ingredients
7 large eggs, divided use1/4 cup 2% milk1/4 teaspoon salt1/4 teaspoon plus 1/8 teaspoon pepper, divided1 tablespoon butter1 tablespoon water1 package (17.3 ounces) frozen puff pastry, thawed8 ounces sliced deli ham (1/4 inch thick)1 cup shredded cheddar cheeseSAUSAGE GRAVY:3/4 pound bulk pork sausage1 envelope country gravy mix
Preparation
Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended.
In a large nonstick skillet, 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.
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 baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese.
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.
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.
In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.
