Ah, Egg and Cheese Pinwheels! 🥚🧀 These are soft, cheesy, and perfect for breakfast, brunch, or snacks. Here’s a complete recipe for making them from scratch.
Ingredients (makes ~12 pinwheels):
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1 sheet puff pastry (thawed if frozen) or 1 can refrigerated crescent dough
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4 large eggs
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1/4 cup milk or cream
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Salt & pepper to taste
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1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
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Optional add-ins: cooked bacon, ham, spinach, or herbs
Instructions:
1. Preheat & prep:
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
2. Make the egg filling:
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Whisk eggs, milk, salt, and pepper together.
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Cook scrambled eggs in a non-stick skillet over medium heat, slightly undercooked since they’ll bake again. Let cool slightly.
3. Assemble the pinwheels:
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Roll out the puff pastry or crescent dough into a rectangle (~9×12 inches).
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Spread the scrambled eggs evenly over the dough.
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Sprinkle shredded cheese and any optional add-ins on top.
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Roll the dough tightly from the long side, like a jelly roll.
4. Slice & bake:
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Slice the roll into 1-inch thick pinwheels.
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Place cut-side up on the prepared baking sheet, leaving space between them.
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Bake for 15–20 minutes, or until golden brown and puffed.
5. Serve:
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Serve warm or at room temperature. Perfect with ketchup, hot sauce, or a simple breakfast spread.
Tips:
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Brush the tops with an egg wash (1 egg beaten with 1 tsp water) for extra golden color.
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Pinwheels can be made ahead and frozen; bake from frozen, adding a few extra minutes.
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Swap in different cheeses or add veggies for variety—spinach + feta is a tasty combo!
If you want, I can also give a super quick 3-ingredient version using just crescent dough, eggs, and cheese that’s ready in under 20 minutes. It’s perfect for busy mornings.