There is something truly special about starting your day with a warm, savory treat that feels both indulgent and comforting. This Breakfast Sausage and Cheddar Pastry Pinwheels Recipe brings all of that magic to your breakfast table with flaky, golden puff pastry spirals filled with hearty breakfast sausage, creamy scrambled eggs, and sharp cheddar cheese. Each bite is a delightful combination of textures and flavors that come together effortlessly to brighten up any morning, whether it’s a weekend brunch or a grab-and-go on a busy weekday.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this recipe—each ingredient plays an essential role in creating those mouthwatering pinwheels. From the buttery puff pastry that adds a crisp, flaky texture to the savory sausage and melted cheddar that bring richness and depth, these components work in perfect harmony for a truly memorable breakfast treat.
- 1 sheet puff pastry (store-bought, thawed): Provides the flaky, buttery base that wraps all the fillings beautifully.
- 1/2 lb breakfast sausage (pork or turkey), crumbled: Adds a savory, juicy element that’s the star protein in this recipe.
- 4 large eggs: Scrambled eggs add creaminess, moisture, and a luxurious texture.
- 1/2 cup shredded cheddar cheese: Gives a sharp, melty finish that complements the sausage perfectly.
- 1/4 cup milk: Keeps the scrambled eggs tender and soft.
- Salt and pepper to taste: Enhances and balances the natural flavors in the dish.
- 2 tbsp butter (for cooking eggs): Adds richness and prevents sticking while scrambling.
- 1 tbsp olive oil (for cooking sausage): Provides a subtle fruitiness and ensures the sausage browns evenly.
- 1 tbsp fresh parsley (optional, for garnish): Brings a fresh pop of color and flavor when serving.
- 1 egg (for egg wash, optional): Helps achieve a shiny, golden-brown crust on the pinwheels.
- 1 tbsp water (for egg wash): Lightens the egg wash for a smooth finish.
How to Make Breakfast Sausage and Cheddar Pastry Pinwheels Recipe
Step 1: Preheat Your Oven
First things first, get your oven warmed up to 375°F (190°C). It’s important to have it ready so the pinwheels bake evenly and come out perfectly puffed and golden. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
Step 2: Cook the Sausage
Heat a tablespoon of olive oil in a skillet over medium heat. Then add the crumbled breakfast sausage and cook until it’s beautifully browned and cooked through—this usually takes about 5 to 7 minutes. Set it aside once it’s ready, and let that delicious aroma linger in the kitchen.
Step 3: Scramble the Eggs
In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Melt two tablespoons of butter in another skillet over medium-low heat, then pour in your egg mixture. Cook gently, stirring occasionally, until the eggs reach a creamy, softly set consistency. This softness is key to juicy pinwheels, so don’t overcook them! Remove from heat and let them cool slightly.
Step 4: Assemble the Pinwheels
Roll out your thawed puff pastry sheet on a lightly floured surface. Spread the scrambled eggs evenly over the pastry, but be sure to leave about a 1-inch border free around the edges to make rolling easier. Next, sprinkle the browned sausage evenly over the eggs, followed by a generous layer of shredded cheddar cheese. It’s the cheesy goodness that will bind everything together once baked.
Step 5: Roll and Slice
Starting at one long edge, carefully roll the puff pastry up tightly into a log or cylinder shape. A tight roll helps the pinwheels hold their shape and keeps the filling from falling out. Then, using a sharp knife, slice your log into 1-inch-wide pinwheels. Each slice is like a little parcel bursting with flavor.
Step 6: Prepare for Baking
Arrange your pinwheels on the prepared baking sheet, leaving about 2 inches of space between each one to allow for puffing. If you want a beautiful golden sheen, make a quick egg wash by whisking one egg with one tablespoon of water, and brush it over the tops of the pinwheels. This step is optional but highly recommended for that bakery-quality finish.
Step 7: Bake
Bake your pinwheels in the preheated oven for 20 to 25 minutes. Keep an eye on them—once they’re puffed up and a rich golden brown, they’re ready to come out. Your kitchen will smell absolutely irresistible at this point!
Step 8: Serve and Enjoy
Let the pinwheels rest for a few minutes after baking to firm up, then garnish with fresh parsley if you like a touch of green. These pastries are best enjoyed warm, making every bite melty, crispy, and flavorful.
How to Serve Breakfast Sausage and Cheddar Pastry Pinwheels Recipe
Garnishes
A sprinkle of fresh parsley adds a bright note and a vibrant pop of color that makes the dish look as good as it tastes. You could also try chopped chives or a dollop of sour cream for a little something extra if you want to jazz things up.
Side Dishes
These pinwheels shine on their own but also pair beautifully with fresh fruit preserves, a simple mixed green salad, or crispy breakfast potatoes. For a heartier brunch spread, serve alongside fresh orange juice and a steaming hot cup of coffee or tea.
Creative Ways to Present
Try threading the pinwheels onto skewers for an easy-to-handle party appetizer or drizzle a bit of warm honey or maple syrup on the side for subtle sweetness contrast. You could even transform them into mini sandwiches by adding a slice of tomato or avocado between pinwheel halves for an eye-catching twist.
Make Ahead and Storage
Storing Leftovers
These pinwheels keep well in an airtight container in the refrigerator for up to three days, perfect for quick breakfasts or snacks on busy mornings. To maintain their crispness, reheat them in the oven instead of the microwave.
Freezing
You can freeze the unbaked rolled log wrapped tightly in plastic wrap and foil for up to one month. When ready to enjoy, slice and bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat leftover pinwheels in a preheated oven at 350°F (175°C) for 8-10 minutes to restore their flaky texture and melty cheese. Avoid microwaving if you want to keep that crispy, flaky exterior intact.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage works great in this Breakfast Sausage and Cheddar Pastry Pinwheels Recipe and offers a leaner alternative while keeping the flavor deliciously savory.
Is it okay to make these pinwheels ahead of time?
Yes, assembling them the night before and baking fresh in the morning is a fantastic way to save time and still enjoy fresh-tasting pinwheels.
Can I substitute cheddar cheese with another type of cheese?
Feel free to experiment! Monterey Jack, mozzarella, or even pepper jack can add different flavor profiles while melting beautifully.
What if I don’t have puff pastry—can I use another dough?
Puff pastry is ideal for that light, flaky texture, but you can try crescent roll dough or biscuit dough for a slightly different, yet still tasty, texture.
How do I prevent the sausage from making the puff pastry soggy?
Cooking the sausage until well-browned and slightly crispy helps reduce excess moisture, and layering the scrambled eggs first creates a barrier that keeps the pastry crispier.
Final Thoughts
This Breakfast Sausage and Cheddar Pastry Pinwheels Recipe has quickly become one of my absolute favorites to whip up when I want something savory, satisfying, and utterly delicious. It’s simple, fun to make, and perfect for impressing friends or treating yourself on any morning. Give it a try—you just might find yourself coming back to these pinwheels time and time again!
Print
Breakfast Sausage and Cheddar Pastry Pinwheels Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 pinwheels (serves 12)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and easy-to-make Breakfast Pastry Pinwheels featuring flaky puff pastry filled with savory scrambled eggs, seasoned breakfast sausage, and melted cheddar cheese. Perfect for a hearty breakfast or brunch, these golden pinwheels bake to perfection and can be garnished with fresh parsley for a pop of color and flavor.
Ingredients
Pastry:
- 1 sheet puff pastry (store-bought, thawed)
Sausage:
- 1/2 lb breakfast sausage (pork or turkey), crumbled
- 1 tbsp olive oil (for cooking sausage)
Egg Mixture:
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp butter (for cooking eggs)
Cheese:
- 1/2 cup shredded cheddar cheese
Egg Wash (Optional):
- 1 egg
- 1 tbsp water
Garnish (Optional):
- 1 tbsp fresh parsley
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 easy cleanup.
- Cook the Sausage: Heat olive oil in a skillet over medium heat. Add the crumbled breakfast sausage and cook until browned and fully cooked, about 5-7 minutes. Stir occasionally to break it up evenly. 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. Cook gently, stirring occasionally, until the eggs are softly scrambled and creamy but fully cooked. Remove from heat.
- Assemble the Pinwheels: On a lightly floured surface, roll out the puff pastry sheet to smooth it out. Spread the scrambled eggs evenly over the pastry, leaving about a 1-inch border around the edges. Evenly sprinkle the cooked sausage over the eggs, then scatter the shredded cheddar cheese on top.
- Roll the Pastry: Starting from one edge, carefully roll the puff pastry up tightly into a log or cylinder shape. Use a sharp knife to slice the log into 1-inch-wide pinwheels, making sure to keep the layers intact.
- Prepare for Baking: Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart to allow for puffing. If using, whisk the egg with water to create an egg wash, then brush it over the tops of the pinwheels to give them a golden, glossy finish when baked.
- Bake: Bake the pinwheels in the preheated oven for 20-25 minutes, or until they are golden brown, puffed up, and cooked through.
- Serve: Let the pinwheels cool for a few minutes on the baking sheet. Garnish with fresh parsley if desired before serving warm.
Notes
- You can substitute turkey sausage for a leaner option or choose your preferred breakfast sausage type.
- Make sure to thaw the puff pastry completely but keep it chilled before rolling out to prevent it from sticking.
- The egg wash is optional but gives the pinwheels a beautiful golden color and shine.
- For added flavor, consider mixing in chopped onions or bell peppers with the sausage.
- Serve with your favorite breakfast sides like fresh fruit or a simple green salad for a complete meal.
