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

In a frying pan, cook ground sausage until brown throughout, then mix in the ? cup flour to create a roux.

Add the 1/4 cup of milk and pepper, and remove from heat. Adjust consistency with additional milk if needed.

Cook the bacon using your preferred method, crumble it, and set aside.

In a frying pan, cook the shredded hash browns until golden crispy on both sides.

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

Assemble the bars by placing one pastry sheet onto the prepared cookie sheet. Spread the sausage gravy on the pastry, leaving an inch of bare pastry around the perimeter.

Add the hash browns on top.

Pour about ? of the egg mixture on top of the hash browns, being careful not to spill onto the bare pastry.

Brush the bare pastry perimeter with some of the egg mixture.

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

Carefully place the second puff pastry sheet on top and press the edges together.

Press them with a fork all around. 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 and serve warm.