Description
Sausage, Egg, and Cheese Breakfast Pinwheels are a delicious and savory breakfast treat featuring a flaky crescent dough filled with seasoned ground sausage, fluffy scrambled eggs, creamy cream cheese, cheddar cheese, bell pepper, and spinach. Baked to golden perfection and garnished with fresh green onions, these pinwheels make a perfect grab-and-go breakfast or brunch option for any occasion.
Ingredients
Scale
Sausage Mixture
- 1 pound Ground Sausage
- 8 ounces Cream Cheese, softened
- 1 tablespoon Olive Oil (plus extra for brushing)
Egg Mixture
- 5 large Eggs
- ¼ cup Milk
- 1 Red Bell Pepper, chopped
- 1 cup Baby Spinach
- Salt and pepper, a pinch
Other Ingredients
- 16 ounces Crescent Dough Sheet (2 sheets)
- 1 ½ cups Cheddar Cheese, shredded
- Green Onion, for garnish
Instructions
- Cook Sausage: Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 15 minutes. Drain excess fat and set the cooked sausage aside.
- Prepare Sausage Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the cooked sausage until well combined and evenly coated.
- Mix Eggs and Veggies: In another bowl, whisk together the eggs, milk, salt, and pepper. Add the chopped red bell pepper and baby spinach, mixing gently to combine.
- Cook Scrambled Eggs: Using the same skillet used for the sausage, heat the olive oil over medium heat. Pour in the egg mixture and scramble until light and fluffy, about 5 minutes. Remove from heat and allow to cool slightly.
- Assemble Pinwheels – First Layer: Roll out one sheet of crescent dough on a clean surface. Evenly spread half of the sausage and cream cheese mixture over the dough. Top with half of the scrambled eggs, then sprinkle half of the shredded cheddar cheese over the eggs.
- Roll Up Dough: Carefully roll the dough tightly into a log shape, ensuring the filling stays inside.
- Repeat Assembly: Repeat the assembly and rolling process with the second sheet of crescent dough and the remaining sausage mixture, scrambled eggs, and cheddar cheese.
- Chill the Rolls: Place both rolled logs in the freezer for 20 minutes to firm up, which makes slicing easier.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line one large baking sheet or two medium baking sheets with parchment paper.
- Slice and Arrange: Remove the logs from the freezer and slice each into ½–1-inch pinwheels. Use a clean knife for each cut to prevent sticking. Arrange the pinwheels on the prepared baking sheets about 3 inches apart.
- Brush and Bake: Lightly brush the sides of each pinwheel with olive oil. Bake in the preheated oven for 15–18 minutes, or until the pinwheels are golden brown and crisp.
- Cool and Garnish: Remove the pinwheels from the oven and allow them to cool for 5 minutes. Garnish with chopped green onions before serving.
Notes
- For easier slicing, be sure to chill the rolled logs thoroughly before cutting.
- You can swap cheddar cheese for your favorite cheese such as mozzarella or pepper jack for a different flavor profile.
- This recipe can be prepared a day ahead; just reheat the pinwheels briefly in the oven before serving.
- Use turkey sausage for a leaner option.
- Adjust the amount of bell pepper and spinach based on your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast pinwheels, sausage egg cheese pinwheels, savory breakfast recipe, crescent roll breakfast, brunch recipe
