The idea for these breakfast pinwheels came when I picked up a package of pizza pinwheels from the deli section of my local Target store. I thought it would be fun to make a version for breakfast, using scrambled eggs and bacon. If you don't want bacon, you could always substitute ham or sausage. You can even omit the meat altogether and just go with the eggs for a vegetarian version of this recipe.
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🍴 Equipment
This recipe uses just a couple of basic cooking items. A non-stick skillet is your best friend when it comes to cooking eggs. Even so, I recommend that you spray your skillet with cooking spray or melt a couple of teaspoons of butter to keep your eggs from sticking. The links below are affiliate links to products we recommend.
🧾 Ingredients
I discovered my love for pesto with eggs since I shared my breakfast panini recipe. Ever since, it's the first thing that comes to mind when I am deciding on a sauce to go with an egg dish. However, if pesto isn't your thing, these tasty variations could work just as well.
As far as the "crust" goes, I love the light and flaky texture of the puff pastry. It's perfect for breakfast because it's not too heavy. Plus, puff pastry makes life so much easier, doesn't it? You can buy it ready to go in the freezer section of your local grocery store. This recipe uses only ½ of a package, so you can either double the recipe and make 12 breakfast pinwheels or you can save the other sheet for something else.
- 1 sheet puff pastry, thawed (½ of a 17.3 oz. package)
- 6 strips bacon
- 4 large eggs
- ¾ cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
- ½ cup pesto
- salt and pepper
📋 Instructions
These breakfast pinwheels come together easily in three simple steps. Don't forget to remove your pastry from the freezer about 30 minutes before getting started. It needs to thaw to be pliable enough to roll.
Step 1. Thaw one pastry sheet at room temperature for about 30 minutes or until pliable. Preheat oven to 400°F (204°C).
Preheat a large skillet over medium heat for about 2 minutes. Add bacon and cook for about 1-2 minutes on each side. Cook just until some of the fat is rendered and bacon is still pliable. Remove bacon strips to a paper towel-lined plate. Drain the fat and wipe out the skillet. Turn off heat and allow skillet to cool.
Step 2. Meanwhile, crack eggs into a medium bowl and whisk vigorously for 1-2 minutes. The longer you whisk, the fluffier the eggs will be. Turn heat under skillet back on to low and add eggs to skillet. Cook and drag spatula through eggs until they begin to break up and solidify. Cook until they are mostly solid, but still slightly runny. Remove from heat and season eggs with salt and pepper to taste.
Step 3. Spread pastry sheet out on a lightly floured surface. Spread pesto evenly over the top. Lay bacon strips side-by-side vertically on top. Spread egg evenly on top of bacon. Sprinkle cheese on top.
Starting at the side closest to you, roll up like a jelly roll. Cut into 6 (1") slices. Lay slices flat on baking sheet. Bake in oven for 18-20 minutes until edges of puff pastry begin to brown. Serve warm.
💡 Variations
As I mentioned above, to make a vegetarian version, you can omit the bacon and just go with the eggs and cheese. You can also switch up the meat and use sausage, ham or thinly-sliced beef instead of the bacon. If you want something completely different, you could even try pepperoni, salami or pastrami.
🥚 Related Recipes
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📖 Recipe
Breakfast Pinwheels
Equipment
Ingredients
- ½ package puff pastry (one sheet of a 17.3 oz. package. One package contains two sheets)
- 6 strips bacon
- 4 large eggs
- ¾ cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
- ½ cup pesto
- salt and pepper
Instructions
- Thaw one pastry sheet at room temperature for about 30 minutes or until pliable. Preheat oven to 400°F (204°C).Preheat a large skillet over medium heat for about 2 minutes. Add bacon and cook for about 1-2 minutes on each side. Cook just until some of the fat is rendered and bacon is still pliable. Remove bacon strips to a paper towel-lined plate. Drain the fat and wipe out the skillet. Turn off heat and allow skillet to cool.
- Meanwhile, crack eggs into a medium bowl and whisk vigorously for 1-2 minutes. The longer you whisk, the fluffier the eggs will be. Spray the skillet with cooking spray or add a couple of teaspoons of butter. Preheat the skillet on low then add eggs. Cook and drag spatula through eggs until they begin to break up and solidify. Cook until they are mostly solid, but still slightly runny. Remove from heat and season eggs with salt and pepper to taste.
- Spread pastry sheet out on a lightly floured surface or on a parchment sheet. Spread pesto evenly over the top of the pastry. Lay bacon strips side-by-side vertically on top. Spread egg evenly on top of bacon. Sprinkle cheese on top.Starting at the side closest to you, roll up like a jelly roll. Cut into 6 (1") slices. Lay slices flat on baking sheet. Bake in oven for 18-20 minutes until edges of puff pastry begin to brown. Serve warm.
Notes
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Preston says
Ok so here is another amazing recipe. These little gems taste really good! Light & flaky.
So glad I tried these pinwheels out.
Sandra says
I'm glad you did too!