Description
These delicious Breakfast Pastry Pinwheels are a perfect savory start to your day. Featuring flaky puff pastry filled with fluffy scrambled eggs, seasoned breakfast sausage, and melted cheddar cheese, they are easy to prepare and bake to golden perfection. Ideal for brunches or busy mornings, they combine rich flavors with a crisp, buttery exterior.
Ingredients
Scale
Pastry & Filling
- 1 sheet puff pastry (store-bought, thawed)
- 1/2 lb breakfast sausage (pork or turkey), crumbled
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp butter (for cooking eggs)
- 1 tbsp olive oil (for cooking sausage)
Optional Garnish and Egg Wash
- 1 tbsp fresh parsley (optional, for garnish)
- 1 egg (for egg wash, optional)
- 1 tbsp water (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Cook the Sausage: Heat olive oil in a skillet over medium heat. Add the crumbled breakfast sausage and cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Scramble the Eggs: In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat butter in a skillet over medium-low heat. Pour in the egg mixture, stirring occasionally, and cook until the eggs are softly scrambled and creamy. Remove from heat.
- Assemble the Pinwheels: Roll out the thawed puff pastry sheet on a lightly floured surface. Spread scrambled eggs evenly over the pastry, leaving about a 1-inch border around the edges. Evenly sprinkle cooked sausage over the eggs, then top with shredded cheddar cheese.
- Roll the Pastry: Starting from one edge, carefully roll the puff pastry tightly into a log or cylinder. Slice the rolled pastry into 1-inch-wide pinwheels using a sharp knife.
- Prepare for Baking: Arrange pinwheels on the prepared baking sheet spaced about 2 inches apart. If using, whisk together 1 egg and 1 tablespoon of water to make an egg wash, and brush it over the tops of the pinwheels to achieve a golden, glossy finish.
- Bake: Bake pinwheels in the preheated oven for 20-25 minutes until puffed and golden brown.
- Serve: Allow pinwheels to cool slightly before serving. Garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- Use either pork or turkey sausage based on preference or dietary needs.
- Ensure puff pastry is fully thawed for easier rolling and a better bake.
- Pinwheels can be made ahead and refrigerated before baking; add a few extra baking minutes if baking from chilled.
- For a vegetarian version, substitute sausage with sautéed mushrooms or vegetables and omit sausage.
- Egg wash is optional but helps achieve a beautiful golden and shiny crust.
- Store leftovers in an airtight container and reheat in the oven or toaster oven for best texture.
