Ingredients

• All-purpose flour
• 2 sheets puff pastry from 1 (17-ounce) box, thawed but still cold
• 1 1/2 cups scrambled eggs, cold or at room temperature
• 3 slices cooked bacon
• 1/2 cup shredded cheddar cheese

1. Line a baking sheet with parchment paper. Lightly flour a work surface, place 2 thawed sheets puff pastry on it, and unfold the sheets. Cut each sheet into 6 rectangles for a total of 12. Place 6 of the rectangles in a single layer on the baking sheet.
2. Leaving a 1/2-inch border, divide 1/2 cup shredded cheddar cheese among the rectangles on the baking sheet (about 1 heaping tablespoon each). Divide 1 1/2 cups scrambled eggs over the cheese (1/4 cup each). Top each with 1/2 strip cooked bacon.
3. Brush water around the borders of each piece. Top with the remaining 6 puff pastry pieces. Crimp the edges with a fork to completely seal. Cut a 1/2-inch slit in the top of each. Refrigerate while the oven heats.
4. Arrange a rack in the middle of the oven and heat the oven to 400°F. Bake until puffed and golden-brown, 20 to 25 minutes.