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Sage Sausage and Brie Egg Dish

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1 package of puff pastry (I use Pepperidge farm)
1 roll of sage sausage cooked, drain grease
1 large apple cooked
1 large onion cooked
2 1/2 to 31/2 cups of Half and Half cream
12 eggs
4 oz of Brie cheese

Cook sausage, apples and onions, let cool and set aside. Defrost puff pastry; roll out 2 sheets on floured surface. Place in a greased Pyrex 8 x 14 dish. Piece together the 2 sheets of puff pastry to form a crust, sprinkle cooked sausage, apple and onion mixture to bottom of pan. Pour beaten eggs and Half and Half into pan. Cook in oven for 45 to 60 minutes at 350 degree until it puffs. Cut into rectangle serve. This will serve between 10 to 20 guests depending on portions.