Preheat Oven: Position rack in the center of the oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.

Thaw Puff Pastry: Remove frozen puff pastry from the freezer and let it thaw on the countertop for 10 minutes, flipping sheets halfway through.

Prepare Garlic Butter: In a small bowl, mash together the softened butter and minced garlic until well combined. Set aside.

Cook Bacon: Heat a medium skillet over moderate heat. Add diced bacon and cook until crispy (5-7 minutes). Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.

Scramble Eggs: Reduce heat to medium-low. Pour beaten eggs into the same skillet with the reserved bacon fat. Season with salt and pepper. Once the eggs begin to set at the edges, stir in ½ cup of shredded cheese. Cook until barely set but still slightly creamy. Remove from heat and let cool for 5 minutes.

Prepare Puff Pastry: On a clean work surface, unfold thawed pastry sheets and cut each into 4 equal rectangles, creating 8 pieces total. Arrange the pastry rectangles on the prepared baking sheet.

Fill Pastries: Spoon the egg mixture in a line down the center of each rectangle, leaving a ½-inch border at the ends. Sprinkle crispy bacon on top, drizzle with sriracha or ketchup, and add 2 teaspoons of cheese.

Roll & Cut: Carefully roll each rectangle around the filling, ending with the seam side down. Trim uneven ends, then cut each log into 3 equal pieces (about 1.5 inches each).

Bake: Place pinwheels cut-side down on the baking sheet, spacing them 2 inches apart. Brush the tops and sides with the garlic butter mixture, then sprinkle with the remaining cheese.

Bake for 15-18 minutes, or until the pastry is puffed and deep golden brown.

Cool & Serve: Let cool for 3-5 minutes before transferring to a serving platter. Serve warm with jalapeño pepper jelly or your preferred condiment