Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Spray a large skillet with cooking spray; warm over medium-high heat. Whisk 4 eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Dust a work surface with flour and gently roll out 1 puff pastry sheet until smooth with a rolling pin. Cut pastry puff in half with a knife and place on the prepared baking sheet.

Stir together remaining egg with 1 tablespoon water in a small bowl for an egg wash.

Add 1 hashbrown, 1/4 of the scrambled eggs, 2 slices of bacon, and 1 slice of cheese to one side of each of the pastry puff slices.

Brush edges with a little egg wash and fold the other side of the pastry puff on top. Seal edges using a fork.

Brush the tops with more egg wash and pierce a few times with a fork or skewer.

Repeat steps 2 through 6 with the remaining sheet of pastry puff.