Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheet to smooth any creases.
In a bowl, whisk together the scrambled eggs, milk, salt, and pepper.
Egg mixture being whisked in a mixing bowl
Spread the scrambled eggs evenly over the puff pastry, leaving a small border around the edges.
Sprinkle the crumbled bacon and shredded cheddar cheese over the eggs.
Roll the pastry tightly into a log, starting from one of the longer sides.
Filled puff pastry being rolled into a log
Slice the log into 1-inch thick pinwheels and place them on the prepared baking sheet.
Brush the tops of the pinwheels with the beaten egg to ensure a golden finish.
Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
Unbaked pinwheels on a parchment-lined baking sheet
Allow to cool slightly before serving, garnished with chopped chives if desired.
Variations & Tips
For a vegetarian version, omit the bacon and add sautéed spinach or mushrooms.
Vegetarian pinwheel variation with spinach and mushrooms
You can also experiment with different cheeses like mozzarella or pepper jack for a different flavor profile. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the scrambled eggs. For a more indulgent option, consider adding a layer of cream cheese before rolling the pastry.
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