Baked Bacon, Egg, and Cheese Pinwheels
Flaky puff pastry pinwheels stuffed with bacon, eggs, and cheese—perfect for a quick & easy breakfast!
Equipment
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Mixing bowl & whisk
- Nonstick skillet
- Sharp knife
Ingredients
- 1 sheet puff pastry thawed
- 4 slices bacon cooked & crumbled
- 3 large eggs scrambled
- 1 cup shredded cheddar cheese
- 1 tbsp milk
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out puff pastry on a floured surface into a 12×10 inch rectangle.
- Scramble eggs with milk, then cook over medium heat until just set.
- Cook bacon until crispy, then crumble.
- Spread scrambled eggs over pastry, followed by bacon and cheese.
- Roll the pastry tightly into a log and slice into 1-inch thick rounds.
- Bake for 15–20 minutes until golden brown & puffed.
- Let cool slightly before serving.
Notes
- Store in the fridge for 3 days or freeze before baking.
- Try different meats or cheeses for variety!