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, sharply grated 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 slightly to stretch it into a large rectangle. Cut it in half lengthwise to create two long 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 puff pastry strip. Brush one side with Dijon mustard, then brush the other with the egg wash.

Roll the puff pastry over the sausage logs, sealing the seam with the egg wash. Flip the rolls so the seam is on the bottom. Cut 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 with the remaining egg wash and sprinkle with Everything but the Bagel seasoning.

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

Allow to cool slightly, drizzle with hot honey, sprinkle with extra thyme leaves, and serve warm.