Making Breakfast Bombs is surprisingly easy, even for beginner bakers. Follow these step-by-step instructions to create your own batch of morning deliciousness:

1. Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Prepare the Puff Pastry: Gently unfold your thawed puff pastry sheets on a lightly floured surface. If your puff pastry comes in one large sheet, you’ll need to cut it into squares. Aim for squares that are roughly 4-5 inches in size. You should get about 6-8 squares from a standard box of puff pastry, depending on the brand and size of your squares. If using pre-cut squares, simply separate them.
3. Scramble the Eggs: In a medium bowl, whisk together the eggs and milk or cream until well combined. Season with salt and pepper to taste. Heat a non-stick skillet over medium heat. Add the egg mixture to the skillet and cook, stirring occasionally, until the eggs are just set but still slightly moist. Don’t overcook them, as they will continue to cook in the oven. Remove from heat and set aside to cool slightly.
4. Assemble the Filling: In a separate bowl, combine the cooked scrambled eggs, shredded cheese, cooked breakfast protein (if using), and sliced green onions. Gently mix everything together until well combined.
5. Fill the Puff Pastry Squares: Place a spoonful of the egg mixture (about 1/4 cup) in the center of each puff pastry square. Don’t overfill, or it will be difficult to seal the bombs.
6. Seal the Breakfast Bombs: To seal the bombs, bring the corners of each puff pastry square up and over the filling, pinching them together to create a sealed pouch or bomb shape. You can also gather the edges and twist them to create a more rustic, knotted top. Ensure the seams are well sealed to prevent filling from leaking out during baking. If you are having trouble sealing, lightly brush the edges of the pastry with a little water before pinching them together.
7. Optional Egg Wash and Toppings: In a small bowl, whisk together the egg yolk and milk or water to create an egg wash. Brush the tops of each sealed Breakfast Bomb with the egg wash. If desired, sprinkle the tops with sesame seeds or everything bagel seasoning for added flavor and visual appeal.
8. Bake the Breakfast Bombs: Arrange the assembled Breakfast Bombs on the prepared baking sheet, leaving some space between each bomb. Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up. The baking time may vary slightly depending on your oven, so keep an eye on them and adjust as needed.
9. Cool and Serve: Once baked, carefully remove the Breakfast Bombs from the oven and let them cool on the baking sheet for a few minutes before serving. They are best enjoyed warm!