Follow these steps for perfectly puffed and deliciously filled breakfast tacos:

1. Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Cut Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. Using a 3 to 4-inch round cookie cutter (or the rim of a glass), cut out as many circles as you can. You should get about 9-12 circles depending on the size of your cutter and pastry sheet. Re-roll scraps once if necessary, but try to handle the pastry as little as possible to maintain its flakiness.
3. Shape the “Taco Shells”: Place the puff pastry circles on the prepared baking sheet. Now, to create the “taco” shape, you have a couple of options:
   • Option A (Post-Bake Fold): Bake the circles flat. As soon as they come out of the oven and are still very hot and pliable, carefully fold them in half to resemble a taco shell. You might need to use an oven mitt or a clean tea towel. They will hold their shape as they cool. This method often results in a higher puff.
   • Option B (Pre-Bake Drape): Lightly grease the outside of a muffin tin’s cups or use a specialized taco shell baking rack if you have one. Drape the pastry circles over the edges between muffin cups or onto the rack to encourage a taco shape as they bake. This requires a bit more finesse.
   • Option C (Scoring for Folding Line – Recommended for this recipe): Lightly score a line down the middle of each circle with a knife, being careful not to cut all the way through. This will encourage them to fold more easily after baking. If using, brush the pastry circles with the beaten egg wash for a golden finish.
4. Bake the Pastry: Bake for 12-15 minutes, or until the pastry is puffed up and golden brown. If you chose Option C, watch them closely.
5. Prepare the Filling While Pastry Bakes: While the puff pastry is baking, prepare the scrambled egg filling. In a medium bowl, whisk together the 6 large eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
6. Cook the Eggs: Melt the butter or heat olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture. Cook, stirring gently and frequently with a spatula, until the eggs are just set but still moist. Avoid overcooking, as they will continue to cook slightly from residual heat.
7. Add Sausage and Cheese: Once the eggs are nearly done, stir in the pre-cooked crumbled sausage and half of the shredded cheese. Continue to cook for another 30 seconds to a minute, just until the cheese is melted and everything is heated through. Remove from heat.
8. Assemble the Tacos:
   • If you used Option A or C for the pastry: Once the puff pastry shells are baked and slightly cooled (but still warm if you need to fold them for Option C), gently pry them open along the score line or fold if you baked them flat.
   • If you used Option B: Carefully remove the shaped pastry shells from the muffin tin or rack.
9. Fill the Tacos: Carefully spoon the warm scrambled egg, sausage, and cheese mixture into each puff pastry “taco shell.”
10. Garnish and Serve: Sprinkle the remaining shredded cheese over the filling (the residual heat will help it melt slightly). Garnish with your favorite optional toppings like chopped cilantro, a dollop of salsa, sour cream, or a few slices of avocado. Serve immediately while warm.