7 large eggs, divided use
1/4 cup 2% milk
1 tsp. salt
1/4 tsp. plus 1/8 tsp. pepper, divided
1 Tbsp. butter
1 Tbsp. water
1 pkg. (17.3 oz.) frozen puff pastry, thawed
8 oz. sliced deli ham (1/4 in. thick)
1 cup shredded cheddar cheese
3/4 lb. bulk pork sausage
1 envelope country gravy mix
Preheat oven to 400°. In a small bowl, whisk six eggs, milk, salt and 1/4 tsp. pepper until blended.
In a large nonstick skillet, heat the 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 into a 10-in. square. Transfer to a parchment paper-lined baking sheet. Arrange the the ham over the pastry to within 1 in. of edges; top with the scrambled eggs. Sprinkle with the shredded cheddar cheese.
Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry into a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush the top with additional egg mixture; sprinkle with remaining pepper. Bake pastry until golden brown, 20-25 minutes.
Meanwhile, in a skillet, cook the sausage over medium heat until it is no longer pink, breaking into crumbles, 6-8 minutes. Remove the sausage with a slotted spoon; drain on paper towels. Discard the drippings, wiping the skillet clean if necessary.
In same pan, prepare gravy mix according to package directions. Stir in the sausage. Serve with the pastry.