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Preheat the oven to 400°F (200°C). Grease a mini muffin tin with nonstick spray.
On a lightly floured surface, roll out the sheets of puff pastry and cut into 24 2-inch squares. Place each pastry square in a muffin cup, pressing down so the pastry is flush with the bottom.
Fill each pastry cup with ½ teaspoon fig jam, 1 square of Brie, and ½ teaspoon bacon.
Brush the edges of the pastry cups with the egg wash.
Bake the pastry cups until golden brown and cheese is melted, 10–12 minutes.
Garnish the bites with thyme, then let cool slightly before serving.