Pull puff pastry out of freezer and let come to room temperature for about 50 minutes.
Unroll puff pastry sheet and cut in half once vertically and horizontally, to make 4 squares.
Using a knife, cut a shallow border along all four edges of the squares, without cutting all the way through the pastry dough.
Bake the puff pastry for about 5 minutes at 350° until puffed up, but pale in color. Pull the puff pastry out and push the middle section down with a spoon, keeping the edges puffed up.
Fill the inside of the puff pastry with chicken sausage crumbles, shredded cheese, and an egg. Bake for an additional 10-15 minutes, until egg is fully cooked and sausage is heated through.
Top with chives and serve.
