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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.
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These Sausage Egg and Cheese Pinwheels are a quick, hearty breakfast idea with flaky pastry, savory sausage, and melted cheese in every bite.

  • Author: FillMyRecipeBook
  • Prep Time: 25 min
  • Cook Time: 18 min
  • Total Time: 43 min
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven cook and baking

Ingredients

Units Scale
  1. 1 lb ground sausage
  2. 2 (8 oz) cans crescent dough sheet
  3. 1 tbsp olive oil (plus extra for brushing)
  4. 8 oz cream cheese, softened
  5. 1 1/2 cups shredded cheddar cheese
  6. 5 large eggs
  7. 1 red bell pepper, chopped
  8. 1 cup baby spinach
  9. 1/4 cup milk
  10. Pinch of salt and pepper
  11. Green onion, for garnish

Instructions

  1. 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)
  2. In a mixing bowl, beat cream cheese until smooth, then stir in the cooked sausage until evenly coated.
  3. In another bowl, whisk together eggs, milk, salt, and pepper. Add the bell pepper and spinach.
  4. 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.
  5. 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.
  6. Roll up tightly into a log, then repeat with the second sheet of dough and remaining fillings.
  7. Place both rolls in the freezer for 20 minutes to firm up for easier slicing.
  8. 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)
  9. Slice each roll into ½–1-inch pinwheels, cleaning the knife between cuts. Arrange on the baking sheets about 3 inches apart.
  10. Lightly brush the sides of each pinwheel with oil and bake for 15–18 minutes, or until golden brown and crisp.
  11. 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.

Find it online: https://www.fillmyrecipebook.com/sausage-egg-and-cheese-pinwheels/