Breakfast Pastry Pinwheels

 

Breakfast Pastry Pinwheels (Bacon, Egg & Cheese)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8–10 pinwheels

Flaky puff pastry rolled up with soft scrambled eggs, crispy bacon, and melted cheddar – these bite-sized pinwheels are perfect for breakfast, brunch, or on-the-go mornings.

Ingredients

• 1 sheet puff pastry, thawed

• 4 slices bacon, cooked and crumbled

• 3 large eggs

• 1 cup cheddar cheese, shredded

• 1 tablespoon milk

• Salt and pepper, to taste

• 1 tablespoon chopped chives (optional)

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cook the eggs

In a small bowl, whisk together the 3 eggs, milk, salt, and pepper. Scramble them in a nonstick skillet over medium-low heat until just set but still soft. Remove from heat and let cool slightly.

3. Prepare the puff pastry

On a lightly floured surface, gently roll out the thawed puff pastry to smooth any creases (keep it roughly the same size – about 10×12 inches).

4. Assemble the pinwheels

• Spread the cooled scrambled eggs evenly over the pastry, leaving a ½-inch border around the edges.

• Sprinkle crumbled bacon and shredded cheddar over the eggs.

• If using chives, sprinkle them on as well.

5. Roll and slice

Starting from one long edge, roll the pastry tightly into a log. Using a sharp knife, slice the log into 1-inch thick rounds. Place each pinwheel, cut-side up, on the prepared baking sheet.

6. Add egg wash

Brush the tops and sides of each pinwheel with the beaten egg. This gives them a golden, shiny finish.

7. Bake

Bake for 15–20 minutes, until the pastry is puffed and deep golden brown. Remove from oven and let cool for 5 minutes before serving.

Tips

• Keep pastry cold: If the puff pastry becomes too warm while you work, chill it in the fridge for 10 minutes before slicing – this helps the pinwheels hold their shape.

• Don't overfill: Too much egg or cheese will make the pinwheels difficult to roll and slice.

• Make ahead: Assemble and slice the log, then refrigerate overnight. Bake fresh in the morning (add 2–3 minutes to baking time).

• Freeze well: Freeze unbaked pinwheels on a tray, then transfer to a bag. Bake from frozen at 400°F for 20–25 minutes.

Variations

• Meatless: Omit bacon, add sautéed mushrooms and spinach.

• Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to the eggs.

• Different cheese: Swap cheddar for Monterey Jack, pepper jack, or Gruyère.

Storage

Refrigerator: Store baked pinwheels in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 minutes.
Freezer: Freeze baked or unbaked pinwheels for up to 2 months.