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 roll it out into a large rectangle. Cut this rectangle in half lengthwise to create two strips. Repeat with the second sheet of puff pastry for a total of four strips.

Divide the sausage mixture into four equal portions. Shape each into a long log the length of the pastry strips. Lay each log down the center of a pastry strip. Brush one side with Dijon mustard and the other side with the egg wash.

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. Make small slits on top for ventilation and cut into approximately 1½-inch individual sausage rolls.

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

Bake for 18 to 20 minutes or until the puff pastry is golden brown and the sausage is fully cooked.

Allow the rolls to cool slightly, transfer to a serving platter, drizzle with hot honey, sprinkle with extra fresh thyme leaves, and serve warm.