Preheat your oven to 375°F (190°C).

Roll out your thawed puff pastry until it's about ¼ inch thick, and cut circles slightly larger than the muffin tin cups.

Place each pastry circle into the muffin tin, pressing down to fit snugly.

In a mixing bowl, combine crumbled, pre-cooked sausage meat, beaten eggs (reserve a tablespoon), cheddar cheese, salt, and pepper. Stir until well combined.

Spoon the sausage and egg mixture into each pastry cup, filling them to about three-quarters full.

Brush the edges with reserved beaten egg for a shiny glaze.

Bake for 25-30 minutes or until the pastry is golden brown and filling is set.

Let cool for 5 minutes in the tin before serving.