Preheat oven to 425 degrees and grease a baking sheet.
In a large skillet over medium-high heat saute peppers, onion and sausage with the butter for about 5 minutes until peppers are softened and sausage is heated through.
Beat 6 of the eggs in a bowl then pour into the skillet. Scatter the cheddar cheese on top and scramble into the chicken sausage mixture using a spatula. Once eggs are cooked (about 1-2 minutes) remove from heat, transfer the eggs to a plate and refrigerate to cool.
Unfold one sheet of the puff pastry and cut into 3 even sections lengthwise. Then cut across in the center to create 6 even rectangles. Place the rectangles of puff pastry onto a parchment lined baking sheet and transfer to the refrigerator.
Lightly flour your countertop or work surface. Unfold the other sheet of puff pastry and roll it out until it's about 4" wider and longer than its original size. Cut into 6 rectangles in the same way you did with the first sheet of puff pastry.
Remove the baking sheet of puff pastry rectangles from the fridge. Beat the remaining egg then brush these refrigerated puff pastry rectangles lightly with the egg wash.
Divide the egg mixture evenly on top of the puff pastry rectangles with the egg wash. Sprinkle the chopped green onions on top.
Lay one of the larger puff pastry rectangles on top of the base rectangle with the filling and crimp the edges using the tines of a fork to seal around the enter perimeter of each hot pocket. Repeat for each rectangle.
Brush the tops of each breakfast hot pocket with the remaining egg wash, make 2 or 3 slashes through the top of the puff pastry then transfer to the oven and bake for 25-30 minutes until golden brown.
Remove the pan from the oven and let the pastries cool for at least 10 minutes before eating.
Notes
To freeze the hot pockets: Let them cool completely to room temperature then wrap individually with plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, let thaw overnight and pop in the toaster oven, air fryer or oven to crisp back up.