Sausage Egg and Cheese Pinwheels
These Sausage Egg and Cheese Pinwheels are a quick, hearty breakfast idea with flaky pastry, savory sausage, and melted cheese in every bite.
Sausage Egg and Cheese Pinwheels
Start your morning right with these Sausage Egg and Cheese Pinwheels. They’re golden, flaky, and filled with all your favorite breakfast flavors, crumbled sausage, fluffy eggs, and gooey cheese. Perfect for weekend brunch, busy mornings, or make-ahead meal prep, these pinwheels are sure to disappear fast! Find delicious Wholesome Egg Recipes.
FAQ’s and Tips
Can I make these pinwheels ahead of time?
Yes! Assemble them the night before, cover, and refrigerate. In the morning, just bake and serve warm.
Can I freeze breakfast pinwheels?
Absolutely. Once baked and cooled, freeze in an airtight container for up to 2 months. Reheat in the oven or air fryer until crispy again.
Can I use crescent dough instead of puff pastry?
Yes, crescent dough gives a softer, breadier texture, while puff pastry gives a flakier result.
How do I prevent them from getting soggy?
Let the scrambled eggs, and sausage cool slightly before rolling, and avoid overfilling. Baking on parchment also helps keep the bottoms crisp.
Ingredients for Sausage Egg and Cheese Pinwheels
- ground sausage (beef, chicken pork)
- crescent dough, (or puff pastry) sheet
- olive oil (plus extra for brushing)
- cream cheese, softened
- shredded cheddar cheese 🧀
- eggs 🥚
- bell pepper, chopped 🫑
- baby spinach
- milk
- Pinch of salt and pepper🧂
- Green onion, for garnish
For all the amounts needed and the full instructions for this easy sausage egg and cheese pinwheels, see the attachment. Download or print it and even use online with the cook mode. EASY ! 😉
How To make Sausage Egg and Cheese Pinwheels
- Heat a large skillet over medium heat. Add sausage and cook until browned and fully cooked, about 15 minutes. Drain and set aside. (use leftover sausage as well)
- In a mixing bowl, beat cream cheese until smooth, then stir in the cooked sausage until evenly coated.
- In another bowl, whisk together eggs, milk, salt, and pepper. Add the bell pepper and spinach.
- Using the same skillet you cooked the sausage in, heat oil and cook the egg mixture, scrambling until light and fluffy, about 5 minutes. Remove from heat and let cool slightly.
- Roll out one sheet of crescent dough on a clean surface. Evenly spread half of the sausage mixture, top with half of the scrambled eggs, and sprinkle with half of the cheddar cheese.
- Roll up tightly into a log, then repeat with the second sheet of dough and remaining fillings.
- Place both rolls in the freezer for 20 minutes to firm up for easier slicing.
- Preheat the oven to 200 deg. C (400 deg. F) and line 1 large or 2 medium baking sheets with parchment paper. (or use muffin pan)
- Slice each roll into ½–1-inch pinwheels, cleaning the knife between cuts. Arrange on the baking sheets about 3 inches apart.
- Lightly brush the sides of each pinwheel with oil and bake for 15–18 minutes, or until golden brown and crisp.
- Let cool for 5 minutes before serving. Garnish with chopped green onion.
- Use crescent dough sheets for best results, they don’t have perforated lines and are easier to roll.
- Keep the dough refrigerated until ready to use to prevent it from becoming too soft or sticky.
- Enjoyed these Sausage Egg and Cheese Pinwheels? Explore more easy breakfast recipes to start your day right.
- Try my Wholesome Egg Recipes, Easy Homemade Pancake Recipes for Breakfast, or Cheesy Ham Egg muffins next. Also get more snacks from, Puff Pastry and Oven Baked Bites.. Each one is simple to make, family-friendly, and perfect for busy mornings or weekend brunch.
Sausage Egg and Cheese Pinwheels
These Sausage Egg and Cheese Pinwheels are a quick, hearty breakfast idea with flaky pastry, savory sausage, and melted cheese in every bite.
- Prep Time: 25 min
- Cook Time: 18 min
- Total Time: 43 min
- Yield: 12 1x
- Category: Breakfast
- Method: Oven cook and baking
Ingredients
- 1 lb ground sausage
- 2 (8 oz) cans crescent dough sheet
- 1 tbsp olive oil (plus extra for brushing)
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 5 large eggs
- 1 red bell pepper, chopped
- 1 cup baby spinach
- 1/4 cup milk
- Pinch of salt and pepper
- Green onion, for garnish
Instructions
- Heat a large skillet over medium heat. Add sausage and cook until browned and fully cooked, about 15 minutes. Drain and set aside. (use leftover sausage as well)
- In a mixing bowl, beat cream cheese until smooth, then stir in the cooked sausage until evenly coated.
- In another bowl, whisk together eggs, milk, salt, and pepper. Add the bell pepper and spinach.
- Using the same skillet you cooked the sausage in, heat oil and cook the egg mixture, scrambling until light and fluffy, about 5 minutes. Remove from heat and let cool slightly.
- Roll out one sheet of crescent dough on a clean surface. Evenly spread half of the sausage mixture, top with half of the scrambled eggs, and sprinkle with half of the cheddar cheese.
- Roll up tightly into a log, then repeat with the second sheet of dough and remaining fillings.
- Place both rolls in the freezer for 20 minutes to firm up for easier slicing.
- Preheat the oven to 200 deg. C (400 deg. F) and line 1 large or 2 medium baking sheets with parchment paper. (or use muffin pan)
- Slice each roll into ½–1-inch pinwheels, cleaning the knife between cuts. Arrange on the baking sheets about 3 inches apart.
- Lightly brush the sides of each pinwheel with oil and bake for 15–18 minutes, or until golden brown and crisp.
- Let cool for 5 minutes before serving. Garnish with chopped green onion.
Notes
- Use crescent dough sheets for best results, they don’t have perforated lines and are easier to roll.
- Keep the dough refrigerated until ready to use to prevent it from becoming too soft or sticky.
