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.
Servings: 2 servings
Calories: 376kcal
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 eggs in a skillet over low heat with salt and pepper. Remove from heat and cool slightly.
- Unroll crescent dough and press seams to seal.
- Spread eggs evenly, sprinkle cheese, and spoon 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.
Notes
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
Serving: 1serving | Calories: 376kcal | Carbohydrates: 14g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 370mg | Sodium: 1152mg | Potassium: 406mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1368IU | Vitamin C: 2mg | Calcium: 376mg | Iron: 2mg
