Introduction:
Baked Bacon, Egg, and Cheese Pinwheels are a delicious and easy-to-make breakfast or brunch dish. With crispy bacon, fluffy scrambled eggs, and melted cheese, all wrapped up in a flaky puff pastry, these pinwheels are the perfect combination of savory flavors. They’re fun to make, portable, and always a crowd-pleaser. Perfect for meal prep, parties, or a weekend breakfast!
Ingredients:
1 sheet of puff pastry (thawed if frozen)
4 large eggs
4 slices of cooked bacon, crumbled
1/2 cup shredded cheddar cheese (or your preferred cheese)
1/4 cup milk or cream
1 tbsp butter
Salt and pepper, to taste
1 tbsp fresh chives or green onions (optional)
1 egg (for egg wash)
1 tbsp water (for egg wash)
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the eggs: In a bowl, whisk the eggs with the milk or cream, salt, and pepper. In a skillet, melt the butter over medium heat. Pour in the eggs and scramble them until they’re just set (they should still be a little soft). Remove from heat and set aside to cool slightly.
Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Use a rolling pin to smooth it out to about a 12×12-inch square.
Assemble the pinwheels: Evenly spread the scrambled eggs over the puff pastry, leaving about 1-inch border on all sides. Sprinkle crumbled bacon, shredded cheese, and fresh chives or green onions over the eggs.
Roll the pastry: Carefully roll the pastry sheet into a log, starting from one edge. Once rolled up, cut the log into 1-inch pinwheels.
Egg wash: Whisk the remaining egg with 1 tbsp of water. Brush this egg wash over the tops of each pinwheel to give them a golden color when baked.
Bake: Place the pinwheels on the prepared baking sheet, leaving space between each one. Bake for 15-20 minutes or until they’re golden brown and puffed up.
Serve: Let the pinwheels cool slightly before serving. Enjoy them warm!
Description:
Baked Bacon, Egg, and Cheese Pinwheels are the ultimate savory breakfast treat. The crispy bacon and melty cheese combine perfectly with the soft, fluffy scrambled eggs, all wrapped in buttery, flaky puff pastry. These pinwheels are versatile and can be served as a quick snack, breakfast, or part of a brunch spread. The puff pastry adds a satisfying crunch and makes them feel indulgent, while the filling keeps them light and flavorful.
Tips:
Chill the dough: If you’re working with puff pastry, make sure it’s chilled before unrolling it. This will help maintain its flakiness while baking.
Make ahead: You can assemble the pinwheels ahead of time and store them in the fridge for up to 24 hours. Simply bake them when you’re ready to serve.
Add veggies: Feel free to add sautéed spinach, bell peppers, or mushrooms to the filling for extra flavor.
Cheese options: Try different cheeses like mozzarella, Swiss, or pepper jack for a unique twist.
Crispy bacon: For the best texture, make sure your bacon is extra crispy before crumbling it into the filling.
Variations:
Vegetarian Pinwheels: Skip the bacon and add more veggies like sautéed onions, spinach, or tomatoes for a vegetarian version.
Spicy Pinwheels: Add some chopped jalapeños or a pinch of cayenne pepper to the eggs for a spicy kick.
Sausage Version: Swap the bacon for cooked breakfast sausage for a different flavor profile.
Herb Flavored: Add fresh herbs like basil, oregano, or parsley to the egg mixture for a fresh taste.
Corrections:
If your pinwheels are not puffing up as expected, make sure your puff pastry is cold when you bake them. If the pastry is too warm, it won’t puff properly.
If the filling is too runny, ensure the scrambled eggs are cooked just until set and not too watery before adding them to the pastry.
Enjoy:
Serve these warm, freshly baked Bacon, Egg, and Cheese Pinwheels for breakfast, brunch, or as an appetizer for your next gathering. They’re sure to be a hit, with a perfect balance of flavor and texture in every bite!