Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Lightly flour a work surface and roll the puff pastry into a square if needed.

Cut the pastry into three equal rectangles.

In a medium bowl, whisk together the eggs, dried basil, salt, and black pepper.

Stir in half of the shredded cheddar cheese.

Heat a nonstick skillet over medium heat. Pour in the egg mixture and gently stir until the eggs are softly scrambled and just cooked through.

Remove the eggs from the heat.

Spoon the scrambled eggs onto one half of each pastry rectangle, leaving a small border around the edges.

Sprinkle each with the remaining cheddar cheese and top with crumbled turkey bacon.

Fold the empty half of each pastry over the filling.

Press the edges together with a fork to seal completely.

Brush each pie with melted butter.

Sprinkle a little extra cheddar cheese over the tops if desired.

Bake for 15–18 minutes, or until the pastry is puffed, crisp, and golden brown.

Let the Breakfast Hand Pies cool for 5 minutes before serving.