In a large bowl, combine the cooked crumbled bacon, raw breakfast sausage, minced onion, parsley, breadcrumbs, and 1 egg.

Mix well until combined.

Next, open up your puff pastry and lay it out on a lightly floured piece of parchment paper.

Cut your puff pastry into 4 pieces.

Divided the sausage mixture into 4 equal parts.

Shape each quarter of the sausage mixture into a log roughly the length of a piece of puff pastry.

Place the sausage onto the puff pastry and stretch it to the ends if need be.

Pull the sides of the puff pastry over the sausage to seal.

Repeat with the other 3.

Place the sausage rolls seam-side down on a parchment-lined sheet and place in the freezer for 30 minutes.

Meanwhile, preheat your oven to 400 degrees and make your egg wash.

Whisk together the remaining egg with 1 tablespoon of water.

Once thoroughly chilled removed the sausage rolls from the freezer and cut each of the 4 rolls into 6 pieces.

Place the sausage rolls about 1 inch apart on a parchment-lined baking sheet (might have to do in 2 batches).

Brush each one with the egg wash.

Bake the rolls at 400 for 20-22 minutes until golden brown.

Serve!