Baked Bacon Egg Cheese Pinwheels

These baked bacon egg and cheese pinwheels with spinach and feta are the secret weapon for weekend brunches or grab-and-go breakfasts during a busy week. With flaky pastry around a creamy cheesy filling and pops of salty bacon, each bite feels both cozy and special.

I started making these after realizing my family needed a breakfast option that tasted as good at room temperature as it did hot from the oven. Sometimes I double the batch for brunch and stash leftovers for quick weekday bites.

Ingredients

• Puff pastry sheet: This golden pastry forms the crispy buttery base. Look for brands with real butter in the ingredients for best flavor.
• Large eggs: Eggs add that rich custardy texture and help bind all the delicious fillings together. Choose free range or organic for vibrant color and better taste.
• Milk: This helps fluff up the eggs and makes the mixture creamy. Whole or two-percent milk both work well.
• Salt and pepper: Simple seasoning that pulls the whole filling together. Adjust to taste.
• Bacon: Smoky cooked bacon adds crunch and saltiness. Opt for thick cut bacon or high-quality local bacon for more flavor.
• Shredded cheddar cheese: Cheddar provides a gooey classic melt. I love a sharp aged cheddar for extra punch.
• Crumbled feta cheese: Feta gives tang and a creamy twist. Buy block feta in brine if you can because it has more moisture and flavor than pre-crumbled types.
• Fresh spinach: Sautéed spinach brightens and balances the richness. Choose baby spinach for tender leaves or any robust greens you prefer.
• Egg for egg wash: Beaten egg makes the pastry turn golden and shiny.

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Place parchment paper on a baking sheet so nothing sticks.

Roll Out Pastry:

Spread the thawed puff pastry on a lightly floured work surface. Use a rolling pin to gently smooth and stretch the dough erasing any creases but avoid overworking so it stays flaky.

Mix the Eggs:

Crack four eggs into a bowl. Add milk, salt, and pepper. Whisk this mixture vigorously until it is fully blended and slightly frothy, which gives your filling extra lift and tenderness.

Layer on Egg Mixture:

Pour the egg mixture evenly over the pastry. Use the back of a spoon to push it almost to the edges for full coverage.

Add Fillings:

Scatter the crumbled bacon followed by the cheddar, feta, and lastly the sautéed spinach. Make sure every area of the dough gets a little bit of each filling so the pinwheels bake up full and flavorful.

Roll Up:

Starting at the longer edge, roll the pastry up firmly but not too tight into a log. The filling should stay mostly inside but a little bit escaping is fine.

Slice and Arrange:

Cut the log into twelve equal slices with a sharp knife. Place each spiral cut side up onto your prepared baking sheet, giving them a little space to puff.

Egg Wash:

Brush the tops and sides of the pinwheels lightly with the beaten egg. This step gives you that bakery-style sheen and crunch.

Bake:

Slide the tray into your preheated oven. Bake for about fifteen to twenty minutes until the pastries look puffed and deeply golden. The cheese may bubble and the scent will be incredible.

Cool and Serve:

Once they are baked, let the pinwheels rest a few minutes on the tray. They hold together better slightly cooled and the flavors meld together nicely.

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There is something about crispy bacon layered with tangy feta that always transports me to lazy Sunday mornings at home. My kids love helping roll the pastry and there is plenty of room to improvise with fillings.

Storage Tips

Let any leftovers cool completely before storing them. Layer pinwheels in an airtight container with parchment between layers. Store in the fridge for up to three days. They hold up great for packed lunches or quick reheats. For longer storage, you can freeze them tightly wrapped, then warm in a moderate oven straight from frozen.

Ingredient Substitutions

If you are out of bacon, swap it for cooked sausage or diced ham. You can make these vegetarian by omitting the meat and throwing in extra spinach or sautéed mushrooms. Switch up the cheese too. Try gruyere, mozzarella, or even spicy pepper jack for a different twist. If you do not have feta, goat cheese is a good swap.

Serving Suggestions

Serve these pinwheels at brunch with fruit salad or a bright tomato salad. I sometimes cut them smaller as party appetizers. You can offer dips on the side, such as herby yogurt sauce or simple sriracha mayo. For a full breakfast plate, add roasted potatoes and fresh orange juice.

Cultural and Seasonal Context

Pinwheel pastries like these borrow from both Mediterranean spanakopita and flaky breakfast rolls popular in European bakeries. Throughout spring and summer, I use farmers market greens or herbs in place of spinach. Around the holidays, these are crowd pleasers for any breakfast gathering with friends or family.

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The golden flaky pastry paired with the creamy filling will make breakfast or brunch unforgettable!

Frequently Asked Questions

→ Can I use a different cheese instead of feta?

Yes, goat cheese or ricotta are tasty alternatives. Adjust seasonings if needed to balance flavors.

→ How can I store leftover pinwheels?

Let them cool, then store in an airtight container in the fridge for up to three days. Reheat in a low oven for best texture.

→ Do the pinwheels freeze well?

Yes. Freeze after baking and cooling. Reheat from frozen at 350°F until hot and crisp, about 10 minutes.

→ Can the bacon be substituted?

Turkey bacon or sautéed mushrooms make excellent alternatives for different tastes or dietary needs.

→ Is it possible to prepare ahead?

Assemble, slice, and refrigerate the pinwheels on a tray. Bake fresh when ready to serve for best results.