These breakfast pinwheels are a light, flaky and delicious way to start the day. They have all of your breakfast favorites rolled up tightly inside: hash browns, bacon, eggs, and cheese. Let’s get started!
Tips for Using Puff Pastry to Make Breakfast Pinwheels:
I prefer to use puff pastry dough to make these pinwheels vs crescent dough. I think the crescent dough can sometimes be a bit mushy, whereas the puff pastry is light, crispy, and flaky. Sometimes people are intimidated by the puff pastry though but it’s seriously not super hard to use. Here are some tips and tricks:
Tip #1: Use Parchment Paper
It’s extremely important that you use a cookie sheet lined with parchment paper otherwise, I don’t give a damn how non-stick your baking sheet is, they’ll stick like a mother. You. Must. Use. Parchment. Paper. Don’t say I didn’t warn you. If you are out of parchment paper or just never use it, I really like the Reynold’s brand found here.
Tip #2: Use a Rolling Pin
When using frozen puff pastry for these breakfast pinwheels, I used a rolling pin to get more bang for my buck. The frozen puff pastry dough sheets typically come in a little square. I like to roll this out until it’s rectangular so that I can get more pinwheels out of it. I do this right on top of the parchment paper lined baking sheet.
Tip #3: Rolling Up The Breakfast Pinwheels
This step is probably what most people are concerned about, but I promise you, tightly rolling the dough into a neat spiral is not that hard. Just go slowly. You want the pinwheels tight enough that they aren’t going to fall apart when you cut them. If you look at the pictures below, it seriously looks like you’re rolling… well… something else… Hahaha!
Tip #4: Freeze It Before Cutting
The next tip is HUGELY important. After you roll up the pastry, you’ll want to freeze the whole thing for about 15 minutes. This will help keep everything together and make the dough easier to cut. Do. Not. Skip. This. Step. Also, feel free to discard the weird end pieces. I did and still had enough for 12 pinwheels.
Pictures of the Breakfast Pinwheel Process
Alrighty, now that I’ve given you my most important tips and a visual of what the heck I’m talking about, here’s the recipe you’ve all been waiting for. Well, maybe not all of you. Some of you voted for the other recipe on this week’s “this or that” poll. So, here’s the recipe that SOME of you have been waiting for.
Loaded Breakfast Pinwheels
Equipment
- Parchment paper
- Rolling Pin
- Cookie sheet
- Basting Brush
Ingredients
- 5 eggs, divided
- 1 tbsp heavy cream
- 1/2 tbsp butter
- salt and pepper to taste
- 1 puff pastry sheet, thawed I use Pepperidge farms puff pastry
- 4 strips bacon, cooked and crumbled
- 4 hashbrown patties, cooked
- 1 cup shredded cheddar jack cheese
- 2 green onions, sliced
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper
- In a non-stick pan over medium heat, melt butter. While the butter melts, whisk 4 eggs together with the cream.
- Add eggs to the pan and scramble for 3-4 minutes. Season with salt and pepper after they are soft scrambled. You don't want to overcook the eggs since they will also be baking inside of the pinwheels in the oven. Remove to a bowl.
- Lay puff pastry out on the prepared cookie sheet with the creases on top facing you. Smooth out into an even rectangle with a rolling pin.
- Place the hashbrown patties in the center of the puff pastry, smashing them to create an even layer. Leave a 1/2 inch border around the edges of the pastry dough. Put eggs on top, then cheese, bacon, and green onion leaving the 1/2 inch border in tact all the way around the pastry.
- Whisk the last egg with 1 tbsp water. Brush this egg wash over the longest edge of the pastry dough that is farthest away from you.
- Tightly roll up the dough like a jelly roll, working the dough closest to you inward. Make sure the dough is tightly rolled or the pinwheels will fall apart when you cut them.
- Press the edge with the egg wash down against the pastry roll to seal the pinwheels. You can add more egg wash to the seam as needed to ensure it stays together.
- Freeze for 15 minutes.
- Take out of the freezer and with a sharp knife, slice the dough into 12 equal sized pinwheels. Place 2 inches apart from one another on the parchment paper.
- Lightly brush the sides and tops of each pinwheel with egg wash using a basting brush.
- Bake 25-30 minutes or until the dough is fully cooked and golden brown.
Alrighty, there you are! I hope you enjoy these breakfast pinwheels as much as we did! We’re big fans of breakfast around here so these were a hit. But if you prefer other fillings, the steps are the same!
If you like this recipe, please let me know what you think in the comments. I would love to hear your feedback! Also, if you want more recipes like this, feel free to check my recipes link here, or check out some of the similar dishes I’ve posted for you guys down below. Want updates on our weekly recipes? Subscribe and get an email each time I post something new. Thanks for your support!
Breakfast Crescent Braid with Bacon and Eggs
Make Ahead Country Benedict Bread Pudding
Sausage Gravy and Biscuit Breakfast Casserole
