Breakfast Pinwheels

These easy Breakfast Pinwheels are anything but boring! With just 4 simple ingredients and 20 minutes of bake time, they’re the kind of recipe that makes you feel like a kitchen rockstar—even on your busiest mornings.

Prep Time15

Cook Time20

Total Time35

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

1 tube of crescent rolls
4 large eggs
¾ cup shredded cheddar cheese
¾ cup salsa
Salt and pepper to taste

Instructions

Preheat oven to 375°F.
Scramble 4 large eggs in a skillet over low heat with Salt and pepper to taste. Remove from heat and cool slightly.
Unroll 1 tube of crescent rolls and press seams to seal.
Spread eggs evenly, sprinkle ¾ cup shredded cheddar cheese and spoon ¾ cup salsa on top.
Roll up from the short end and pinch to seal.
Slice into 8 rounds and place cut-side down on a parchment-lined baking sheet.
Bake for 15–18 minutes until golden. Cool 5 minutes before serving.

Farm Girl Tips

Refrigerate: Store in an airtight container up to 4 days.

Freeze: Cool completely, then place pinwheels on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months.

Reheat: Microwave for 30–60 seconds or bake at 350°F for 10 minutes.

Variations:

Add cooked sausage, bacon, or ham for protein.
Use mozzarella, pepper jack, or Monterey Jack instead of cheddar.
Cool eggs before layering to prevent soggy dough.
Store up to 4 days in fridge or 3 months in freezer.

Nutrition