Start your morning with these irresistible breakfast puff pastry pinwheels, filled with fluffy scrambled eggs, crispy bacon, and melty cheddar cheese. Wrapped inside buttery, golden puff pastry, each swirl delivers the perfect balance of savory flavor and flaky texture. Whether you’re hosting brunch, need an easy weekend breakfast, or want a convenient grab-and-go option, these pinwheels are guaranteed to become a new favorite.
Who Is This Recipe For?
This recipe is ideal for:
- Busy families who want a portable breakfast option
- Brunch hosts looking for crowd-pleasing finger food
- Cheese and bacon lovers craving a savory morning treat
- Meal preppers needing a simple breakfast that reheats well
- Anyone who loves quick, flaky pastry creations
Why It’s Great
⭐ Uses simple, easy-to-find ingredients
⭐ Bakes quickly for stress-free mornings
⭐ Perfectly flaky pastry filled with creamy eggs
⭐ Customizable with veggies, spices, or different cheeses
⭐ Works for breakfast, snacks, brunch tables, and parties
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Skillet or frying pan
- Mixing bowls
- Knife and cutting board
- Pastry brush (optional)
- Rolling pin (optional)
Ingredients
- 1 box puff pastry (2 sheets), thawed
- 6 oz bacon, diced
- 8 eggs, beaten
- 2 cups shredded cheddar cheese
- 4 tbsp butter, softened
- 3 garlic cloves, minced
- 2 tsp sriracha or ketchup
- Salt & pepper, to taste
- Jalapeño pepper jelly (optional, for serving)
Instructions
- Cook the bacon:
In a skillet over medium heat, cook the diced bacon until crispy. Drain on paper towels. - Scramble the eggs:
In the same skillet, melt 1 tbsp butter and pour in the beaten eggs. Season with salt and pepper. Cook gently until soft and fluffy (avoid overcooking). Set aside. - Prepare the pastry:
Lay out the puff pastry sheets on a lightly floured surface. Spread softened butter evenly over both sheets. - Layer the filling:
Sprinkle garlic across the pastry, then spread the scrambled eggs in an even layer. Add the bacon and cheddar cheese. Drizzle with sriracha or ketchup. - Roll & slice:
Roll each sheet tightly into a log. Use a sharp knife to cut each log into 1-inch pinwheels. - Bake:
Preheat oven to 400°F (200°C). Arrange pinwheels on a parchment-lined baking sheet. Bake 15–18 minutes, or until golden, flaky, and the cheese is bubbly. - Serve:
Enjoy warm! Add jalapeño pepper jelly for a spicy-sweet twist.
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in an oven or air fryer to restore crispness.
- Freeze: Freeze baked pinwheels for up to 2 months. Reheat from frozen at 375°F until hot.
❓ FAQ
Can I make these ahead of time?
Yes! Assemble the rolls, refrigerate overnight, then slice and bake fresh in the morning.
Can I add veggies?
Absolutely—try diced bell peppers, spinach, or green onions.
Can I use a different cheese?
Cheddar melts beautifully, but mozzarella, Monterey Jack, or pepper jack also work great.
How do I keep the pastry flaky?
Make sure the puff pastry stays cold until baking for the best rise.
Conclusion
These breakfast puff pastry pinwheels deliver everything you love about a classic bacon-and-egg breakfast—wrapped in irresistibly flaky pastry. Easy to prepare, endlessly customizable, and perfect for any morning occasion, they’re a guaranteed hit. Make a double batch—you’ll wish you had more!
