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In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it into smaller pieces as it cooks. Once cooked, remove it from heat and let it cool slightly.
In a mixing bowl, crack the eggs and whisk them together with salt and pepper. Pour the eggs into the same pan used for the sausage, and scramble until just set. Combine the sausage back into the egg mixture and stir in the shredded cheddar cheese until melted and incorporated.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets to about ⅛ inch thickness. Cut into squares of your desired size, generally around 4×4 inches works well.
Place a generous spoonful of the sausage, egg, and cheese filling in the center of each pastry square. Be careful not to overfill, as this can lead to messy edges.
Fold the pastry over to create a triangle or rectangle, depending on your cut shape. Press the edges together and seal with a fork for a decorative touch. Brush the tops with an egg wash for a nice golden finish, then place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes or until the pastries are puffed up and golden brown. Allow them to cool slightly before enjoying.