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Breakfast Pastry Pinwheels


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  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

These flaky, buttery Breakfast Pastry Pinwheels are filled with savory breakfast ingredients like scrambled eggs, sausage, and cheese, then rolled up in a puff pastry for a delicious, portable breakfast treat. Perfect for a brunch, meal prep, or holiday mornings!


Ingredients

Scale
  • 1 sheet puff pastry (store-bought, thawed)

  • 1/2 lb breakfast sausage (pork or turkey), crumbled

  • 4 large eggs

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup milk

  • Salt and pepper to taste

  • 2 tbsp butter (for cooking eggs)

  • 1 tbsp olive oil (for cooking sausage)

  • 1 tbsp fresh parsley (optional, for garnish)

  • 1 egg (for egg wash, optional)

  • 1 tbsp water (for egg wash)


Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Cook the Sausage: Heat olive oil in a skillet over medium heat. Add the crumbled breakfast sausage and cook until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.

  3. Scramble the Eggs: In a medium bowl, whisk the eggs, milk, salt, and pepper together. Heat butter in a skillet over medium-low heat, then pour in the egg mixture. Stir occasionally and cook until the eggs are scrambled and cooked through but still soft and creamy. Remove from heat.

  4. Assemble the Pinwheels: Roll out the puff pastry sheet on a lightly floured surface. Spread the scrambled eggs evenly over the pastry, leaving about a 1-inch border around the edges. Sprinkle the cooked sausage evenly over the eggs. Finally, sprinkle the shredded cheddar cheese on top.

  5. Roll the Pastry: Starting from one edge, carefully roll the puff pastry up tightly into a log or cylinder shape. Once rolled, slice the log into 1-inch-wide pinwheels.

  6. Prepare for Baking: Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart. If desired, make an egg wash by whisking together 1 egg with 1 tablespoon of water, then brush it over the tops of the pinwheels for a golden finish.

  7. Bake: Bake the pinwheels in the preheated oven for 20-25 minutes, or until golden brown and puffed up.

  8. Serve: Let the pinwheels cool for a few minutes before serving. Garnish with fresh parsley if desire

Notes

  • You can customize the filling by adding other ingredients like sautéed spinach, bell peppers, or bacon.

  • These pinwheels can be made ahead and stored in the refrigerator for up to 2 days. Reheat in the oven for a few minutes before serving.

 

  • For a vegetarian version, omit the sausage and add sautéed vegetables or tofu.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 1 pinwheel (assuming 12 pinwheels)
  • Calories: 180
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 45mg