Flaky, savory pinwheels filled with crispy bacon, fluffy scrambled eggs, and melted cheese. Perfect for breakfast, brunch, or a quick snack!
Ingredients:
- 1 package (about 14.1 ounces) refrigerated pie crusts (2 crusts)
- 6 slices bacon, cooked crispy and crumbled
- 4 large eggs, scrambled and cooled
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 2 tablespoons milk or cream (for egg wash)
- Optional: 1 tablespoon chopped chives or green onions for garnish
- Optional: salt and pepper to taste
Instructions:
- Prepare the Ingredients:
- Cook the bacon until crispy. Crumble it into small pieces.
- Scramble the eggs in a skillet until cooked through. Allow them to cool slightly.
- Shred the cheese if you’re using a block.
- Assemble the Pinwheels:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll one pie crust onto a lightly floured surface.
- Evenly distribute half of the crumbled bacon, half of the scrambled eggs, and half of the shredded cheese over the pie crust, leaving a small border around the edges.
- Carefully roll the pie crust tightly into a log, starting from one long edge.
- Repeat the process with the second pie crust and the remaining bacon, eggs, and cheese.
- Slice and Prepare for Baking:
- Using a sharp knife, slice each log into approximately 1-inch thick pinwheels.
- Place the pinwheels on the prepared baking sheet, leaving some space between them.
- In a small bowl, whisk the milk or cream. Brush the egg wash over the tops of the pinwheels.
- Bake:
- Bake for 15-20 minutes, or until the pinwheels are golden brown and the cheese is melted.
- Cool and Serve:
- Remove the baking sheet from the oven and let the pinwheels cool slightly.
- Garnish with chopped chives or green onions, if desired.
- Serve warm.