Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine the breakfast pork and sage sausage, freshly grated sharp cheddar cheese, panko breadcrumbs, 1 egg, and 1 tablespoon of fresh thyme leaves. Mix thoroughly until evenly combined.

In a small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.

On a floured surface, unroll one sheet of puff pastry and use a rolling pin to slightly soften and stretch it into a large rectangle. Cut this rectangle in half lengthwise to create two long strips. Repeat with the second sheet of puff pastry.

Divide the sausage mixture into four equal portions and shape each portion into a long, thin log the length of the pastry strips. Lay each sausage log down the center of a puff pastry strip. Brush one side of the pastry with Dijon mustard, then brush the other side with the prepared egg wash to help seal the roll.

Carefully roll the puff pastry over the sausage logs, using the egg wash to seal the seam. Flip the rolls so the seam is on the bottom. Use a paring knife to make small slits on top for ventilation and then cut into approximately 1½-inch individual sausage rolls.

Place the individual rolls seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with Everything but the Bagel seasoning.

Bake the sausage rolls in the preheated oven for 18 to 20 minutes or until golden brown and the sausage inside is fully cooked.

Allow the sausage rolls to cool slightly on the baking sheet. Transfer them to a serving platter, drizzle with hot honey, sprinkle with extra fresh thyme leaves, and serve warm.