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.
