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savory bacon egg pinwheel

Bacon Egg Breakfast Pinwheels

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 pinwheels

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 Medium Skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Rolling Pin
  • 1 pastry brush
  • 1 Knife
  • 1 Cutting board
  • 1 Cooling rack

Ingredients
  

  • 8 slice bacon cooked and crumbled
  • 6 large eggs lightly beaten
  • 2 tablespoon milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 sheet puff pastry thawed
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped chives optional
  • 1 large egg beaten for egg wash

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Cook the bacon in a skillet until crisp, drain on paper towels, and crumble once cooled.
  • In a bowl whisk together the eggs, milk, salt, and pepper until well combined.
  • Melt the butter in the skillet over medium heat and softly scramble the egg mixture until just set, then remove from heat.
  • Lightly flour a surface and roll the thawed puff pastry sheet to roughly 10x12 inches.
  • Evenly spread the scrambled eggs over the pastry, leaving a 1/2-inch border on all sides.
  • Sprinkle the crumbled bacon, shredded cheddar, and chives over the eggs.
  • Starting from the long side, tightly roll the pastry into a log and pinch the seam to seal.
  • Place the log seam-side down and slice into 12 equal pieces with a sharp knife.
  • Arrange slices cut-side up on the prepared baking sheet with slight space between each.
  • Brush the tops with the beaten egg to create a glossy finish.
  • Bake for 18–22 minutes until puffed and deep golden brown.
  • Transfer pinwheels to a cooling rack and rest for 5 minutes before serving.

Notes

For best results, cook the eggs softly so they remain moist; overcooked eggs can dry out during baking. Make sure the puff pastry is cold but pliable to ensure clean slicing and maximum puff. If your kitchen is warm, chill the filled log for 10–15 minutes before slicing to help maintain shape. Swap cheddar for pepper jack or add a spoonful of salsa inside for a spicier version, and feel free to use pre-cooked bacon or breakfast sausage. Leftovers reheat well in a 325°F oven for 8–10 minutes or can be frozen and baked from frozen, adding a few extra minutes to the bake time.
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