Description
Delicious and easy-to-make Breakfast Pastry Pinwheels featuring flaky puff pastry filled with savory breakfast sausage, creamy scrambled eggs, and melted cheddar cheese. Perfect for a satisfying morning treat or brunch gathering, these golden pinwheels combine simple ingredients with a wonderful flaky texture and rich flavors.
Ingredients
Scale
Pastry and 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). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cook the Sausage: Heat olive oil in a skillet over medium heat. Add the crumbled breakfast sausage and cook it until browned and fully cooked through, which takes about 5-7 minutes. Remove from heat and set aside.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat butter in a skillet over medium-low heat, then pour in the egg mixture. Stir occasionally as the eggs cook, keeping them soft and creamy until fully scrambled. Remove from heat.
- Assemble the Pinwheels: Roll out the thawed puff pastry sheet on a lightly floured surface. Evenly spread the scrambled eggs over the pastry, leaving about a 1-inch border around the edges. Sprinkle the cooked sausage evenly on top of the eggs, then add the shredded cheddar cheese as the final layer.
- Roll the Pastry: Starting from one edge, carefully roll the puff pastry tightly into a log or cylinder shape. Using a sharp knife, slice the log into 1-inch-wide pinwheels to create individual portions.
- Prepare for Baking: Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart to allow room for puffing. If desired, prepare an egg wash by whisking together the egg with water, then brush it over the tops of the pinwheels to achieve a golden, glossy finish.
- Bake: Bake the pinwheels in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown on top.
- Serve: Let the pinwheels cool for a few minutes before serving. Optionally, garnish with fresh parsley for a touch of color and freshness.
Notes
- For a healthier alternative, use turkey sausage instead of pork sausage.
- Ensure the puff pastry is fully thawed before rolling to prevent cracking.
- These pinwheels can be prepared ahead of time and baked just before serving for convenience.
- Substitute cheddar cheese with any melty cheese like mozzarella or Monterey Jack if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven for best texture.
