Breakfast Pastry Pinwheels
Crispy bacon and cheesy eggs all dressed up with some spicy chili sauce in a puff pastry shell.
When I think about breakfast foods, there’s not a lot that competes with good old eggs and bacon. That is unless, of course, you are a miniature food. They’re just so cute! Mini quiches, mini muffins, mini cinnamon rolls, mini egg tarts; I just want to jump in a pool full of these cute little bites. I hope this recipe adds to the roster of cute little miniatures inspired by my favorite: eggs and bacon. It’s all wrapped up in a pretty little puff pastry package, then baked in a buttery flaky crust. Say THAT three times in a row!
Making these for a party or brunch at a friend’s will be an absolute hit. What other breakfast foods do you know that come in a cute little appetizer-like bite?
You can start with all the run-of-the-mill ingredients you probably have in the fridge. Frozen puff pastry thaws in twenty minutes sitting directly on your countertop, which gives you just enough time to cook your eggs and crisp up your bacon.
Take a third of your grated cheddar cheese and fold it into your eggs to create creamy scrambled eggs as the base for your pinwheel. Each pinwheel contains just about half an egg each.
Use a serrated knife to cut the ends of each rolled-up breakfast pastry, then cut into three even little pinwheels. How CUTE do these babies look?
Arrange your puff pastry on a sheet tray before brushing it with garlic butter, then topping it with a sprinkle-dinkle of cheddar cheese for good measure. Watch these cuties crisp up and expand the oven. Puff pastry is layered with butter, so they will puff up and develop those buttery-flaky layers.
I like to serve these as an appetizer with some sort of dipping sauce, especially jalapeno pepper jelly. I’m sure ketchup, sriracha, or even a spicy mayo would be delicious too.
I made these pinwheels for a friends brunch and we were snacking on these for hours. Let me know if you have as much fun with these as I had creating them. I did test these with crescent rolls as well, but we voted at brunch that puff pastry was king.
Breakfast Pastry Pinwheels
Watch How It's Made
Ingredients
- 1 package frozen puff pastry
- 6 oz. bacon, diced
- 8 eggs, beaten
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, softened
- 3 garlic cloves, pasted
- 2 teaspoons sriracha or ketchup
- Kosher salt and freshly cracked black pepper, to taste
- *optional* Jalapeno pepper jelly, for serving
Directions:
- Preheat the oven to 400° F and prepare a parchment-lined sheet tray.
- Remove puff pastry from the package and let thaw directly on the countertop for 10 minutes, 5 minutes on each side.
- In a small bowl, mash butter and garlic with the back of a fork until combined. Set aside.
- Add diced bacon to the pan in a saute pan over medium heat and cook until crispy. Remove crispy bacon to a paper towel-lined plate and chop bacon into small pieces. Remove all but 1 tablespoon of bacon fat from the pan.
- Cook the eggs over medium-low heat in the bacon fat and add 1/2 cup shredded cheese to the eggs. Once the eggs are barely set, remove them from the heat and let cool for 5 minutes.
- Unfold the puff pastry on a cutting board and cut each sheet into four even pieces.
- Place cut pastry onto a prepared sheet tray and sprinkle two big spoonfuls of scrambled eggs in the middle, then sprinkle with bacon, drizzle with sriracha, and finish with two teaspoons of shredded cheese.
- Roll each pastry around the line of filling to seal the pastry roll. Using a knife, cut each end off the log and slice into 3 even pieces. Place each piece cut-side down on the sheet tray and repeat.
- Brush each roll with a dollop of garlic butter and sprinkle with the remaining cheese.
- Bake for 15 - 18 minutes or until golden and flakey.
- Enjoy with pepper jelly, ketchup or more sriracha.
