Sausage and Egg Pinwheels
A warm, protein-packed breakfast that’s perfect for busy mornings or relaxed brunches. Flaky pastry wraps around savory sausage and fluffy scrambled eggs for a delicious, grab-and-go option. Easy to make, customizable with cheese or veggies, and great for meal prep—these pinwheels are a family favorite any time of day.
Ingredients
4 Eggland's Best eggs, large
2 tablespoons red bell pepper
1 tablespoon milk
2 crescent dough sheets
1/4 cup cream cheese
8 ounces cooked ground breakfast sausage
1 1/2 cups shredded pepper jack cheese
Chives for garnish
Preparation
- Preheat oven to 350°F.
- Combine the eggs, bell pepper, milk and a pinch of black pepper.
- Scramble the eggs and set aside to cool.
- Open the cans of crescent dough and unroll, pinch the sheets together to form one large sheet.
- Spread the cream cheese over the dough.
- Layer with the scrambled eggs, cooked ground sausage, and cheese and roll up the dough.
- Using a knife cut the rolled up dough into 12 equal slices and place the rolls onto a baking pan
- Bake for 26 minutes and garnish with chives.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 296 |
| Fat | 16.3g |
| Saturated Fat | 7.5g |
| Cholesterol | 103.3mg |
| Sodium | 714.6mg |
| Carbohydrates | 25.6g |
| Dietary Fiber | 0g |
| Protein | 11.4g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!