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
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1 sheet puff pastry (store-bought, thawed)
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1/2 lb breakfast sausage (pork or turkey), crumbled
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4 large eggs
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1/2 cup shredded cheddar cheese
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1/4 cup milk
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Salt and pepper to taste
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2 tbsp butter (for cooking eggs)
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1 tbsp olive oil (for cooking sausage)
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1 tbsp fresh parsley (optional, for garnish)
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1 egg (for egg wash, optional)
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1 tbsp water (for egg wash)
Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
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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.
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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.
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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.
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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.
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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.
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Bake: Bake the pinwheels in the preheated oven for 20-25 minutes, or until golden brown and puffed up.
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Serve: Let the pinwheels cool for a few minutes before serving. Garnish with fresh parsley if desire
Notes
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You can customize the filling by adding other ingredients like sautéed spinach, bell peppers, or bacon.
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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.
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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