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Sausage, Egg, and Cheese Breakfast Pinwheels Recipe

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3.9 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 3 minutes
  • Yield: 12 servings

Description

These Sausage, Egg, and Cheese Breakfast Pinwheels are a delicious and convenient breakfast option featuring flavorful cooked sausage, fluffy scrambled eggs with spinach and red bell pepper, creamy cream cheese, and shredded cheddar cheese all rolled into flaky crescent dough. Perfectly baked until golden and crisp, they make a great grab-and-go meal or a crowd-pleasing brunch dish.

Ingredients

Meat & Dairy

  • 1 pound Ground Sausage
  • 8 ounces Cream Cheese (softened)
  • 1 ½ cups Cheddar Cheese (shredded)
  • 5 large Eggs
  • ¼ cup Milk
  • 1 tablespoon Olive Oil (plus extra for brushing)

Produce

  • 1 Red Bell Pepper (chopped)
  • 1 cup Baby Spinach
  • Green Onion (for garnish)

Baked Goods

  • 16 ounces Crescent Dough Sheet (2 sheets)
  • Salt and pepper (pinch)

Instructions

  1. Cook the sausage: Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it up, until browned and fully cooked, about 15 minutes. Drain excess fat and set sausage aside.
  2. Prepare cream cheese and sausage mixture: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the cooked sausage until evenly combined and coated with cream cheese.
  3. Mix eggs and vegetables: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped red bell pepper and baby spinach.
  4. Scramble the eggs: Using the same skillet, heat 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and cook, stirring frequently, until eggs are light and fluffy, about 5 minutes. Remove from heat and let cool slightly.
  5. Assemble the pinwheels: Roll out one sheet of crescent dough on a clean surface. Evenly spread half the sausage and cream cheese mixture over the dough, then top with half the scrambled eggs and half the shredded cheddar cheese.
  6. Roll the dough: Carefully roll up the dough tightly into a log, sealing the edges. Repeat this process with the second sheet of dough and remaining fillings to create a second log.
  7. Chill the rolls: Place both stuffed dough rolls in the freezer for 20 minutes to firm up, which makes slicing easier.
  8. Preheat the oven: When ready to bake, preheat your oven to 400°F (200°C) and line one large or two medium baking sheets with parchment paper.
  9. Slice into pinwheels: Remove the logs from the freezer and slice each into ½ to 1-inch thick pinwheels, wiping the knife clean between cuts for neat slices. Arrange the pinwheels spaced about 3 inches apart on the prepared baking sheets.
  10. Brush and bake: Lightly brush the sides of each pinwheel with extra olive oil. Bake in the preheated oven for 15 to 18 minutes, or until golden brown and crisp on the edges.
  11. Serve: Allow the pinwheels to cool for 5 minutes before serving. Garnish with chopped green onions for a fresh finish.

Notes

  • Freezing the rolls before slicing helps keep their shape and makes cutting easier.
  • Use a sharp knife and clean it between cuts to prevent pinwheels from squishing.
  • For a spicier version, add red pepper flakes to the egg mixture or use spicy sausage.
  • These pinwheels can be prepared ahead and frozen; bake directly from the freezer, adding a few extra minutes to baking time.
  • Substitute cheddar with your favorite cheese like Monterey Jack or mozzarella for variation.
  • Prep Time: 25 minutes
  • Cook Time: 38 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sausage-egg-and-cheese-breakfast-pinwheels-recipe/