Bacon Egg and Cheese Breakfast Pastries

Cook the bacon according to package directions until almost crisp. Set aside on paper towels to drain. Combine the eggs and water in a bowl and season with salt and pepper. Beat the eggs with a fork until combined. Mist a skillet with cooking spray and bring over medium heat. Add the spinach and cook, stirring, for a minute or two until wilted. Add the beaten eggs and stir to combine with the spinach. Push the eggs around with a spatula as they cook until the eggs are scrambled and cooked. Remove from heat. On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 13”x13” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3). Fill a small dish with water and set near your surface. Take each pastry square and turn it to be a diamond with one corner pointing at you. Lay a slice of the cooked bacon on each pastry square from top corner to bottom corner. Divide the eggs among the pastries and spread over top of the bacon. Sprinkle the cheddar cheese over the top of the eggs on each pastry. Wet your finger in the water dish and use it to wet the right side corner of a pastry square. Fold the left corner over the ingredients in the center and then fold the (lightly wet) right corner over and press it down to seal. Repeat with the remaining pastry squares. Cover a baking sheet with parchment paper and transfer the pastries to the sheet. Preheat the oven to 400. Place the baking sheet into the freezer or refrigerator for 15-20 minutes to ensure the pastry is chilled (this makes it puff better). Transfer the sheet to the oven and bake for 16-18 minutes until pastry is golden.