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–+ servings

Breakfast Pastry Pinwheels

5 from 1 vote
These golden puff pastry bites are filled with savory breakfast favorites! Perfect for brunch gatherings or a special weekend breakfast that combines all the best morning flavors in one delicious package.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 18 pinwheels
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 package frozen puff pastry 2 sheets
  • 6 oz. bacon small diced
  • 8 large eggs beaten
  • 2 cups shredded sharp cheddar cheese divided
  • 4 tablespoons unsalted butter room temperature
  • 3 garlic cloves minced or pressed
  • 2 teaspoons sriracha or ketchup
  • Kosher salt and freshly ground black pepper
  • Jalapeno pepper jelly for serving (optional)

Method
 

  1. Position rack in center of oven and preheat to 400°F. Line a large baking sheet with parchment paper.
  2. Remove puff pastry from freezer and allow to thaw on countertop for exactly 10 minutes, flipping sheets halfway through.
  3. While pastry thaws, combine softened butter and minced garlic in small bowl, mashing together with fork until well incorporated. Set aside.
  4. Heat medium skillet over moderate heat. Add diced bacon and cook until crispy, 5-7 minutes. Transfer to paper towel-lined plate, reserving 1 tablespoon of bacon fat in pan.
  5. Reduce heat to medium-low. Pour beaten eggs into same skillet with bacon fat. Season with salt and pepper. When eggs begin to set at edges, gently stir in 1/2 cup of shredded cheese. Cook until barely set but still slightly creamy. Remove from heat and let cool 5 minutes.
  6. On clean work surface, unfold thawed pastry sheets and cut each into 4 equal rectangles, creating 8 pieces total.
  7. Arrange pastry rectangles on prepared baking sheet. Spoon egg mixture in a line down center of each rectangle, leaving 1/2 inch border at ends. Sprinkle with crispy bacon, drizzle with sriracha or ketchup, and add 2 teaspoons more cheese on top.
  8. Carefully roll each rectangle around filling, ending with seam side down. Using serrated knife, trim uneven ends, then cut each log into 3 equal pieces (approximately 1.5 inches each).
  9. Position pinwheels cut-side down on baking sheet, spacing 2 inches apart.
  10. Brush tops and sides with garlic butter mixture. Sprinkle remaining cheese over pinwheels.
  11. Bake 15-18 minutes until pastry is puffed and deep golden brown.
  12. Allow to cool 3-5 minutes before transferring to serving platter. Serve warm with jalapeno pepper jelly or condiment of choice.

Notes

  • For maximum flakiness, ensure all components of filling are room temperature or cooler before assembly - hot filling can melt the layers of butter in the pastry.
  • If preparing for a crowd, the recipe doubles easily - just use two baking sheets to avoid overcrowding.
  • For a flavor variation, try substituting smoked gouda or pepper jack for some or all of the cheddar cheese.
  • These reheat surprisingly well in a 350°F oven for 5-7 minutes if you have leftovers.
  • The pinwheels can be assembled up to the point of baking, then refrigerated for up to 8 hours before baking - perfect for preparing ahead for morning brunches.

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