Preheat the oven to 400°F (200°C).

Line two baking sheets with parchment paper.

Cook the beef sausage links in a skillet until fully cooked. Set aside.

In the same skillet, scramble the 7 eggs until just set.

Allow the eggs to cool slightly.

Unfold both puff pastry sheets.

Cut each sheet into 9 equal squares for a total of 18 squares.

Place a spoonful of scrambled eggs diagonally across the center of each pastry square.

Add one cooked sausage link on top of the eggs.

Sprinkle shredded cheddar cheese over each sausage.

Fold two opposite corners of the pastry over the filling.

Press the edges gently to seal.

Transfer the breakfast puffs to the prepared baking sheets.

In a small bowl, whisk together the beaten egg and water.

Brush the tops of each pastry with the egg wash.

Sprinkle with parsley if desired.

Bake for 15–18 minutes or until puffed and golden brown.

Allow to cool slightly before serving.

Enjoy warm or at room temperature.