Breakfast Pinwheels

Breakfast PinwheelsI love breakfast and I’m always looking for new and creative ways to enjoy it, so whether it’s using a bacon weave as a bun for a breakfast burger or making a Seven Layer Breakfast Sandwich I’m always trying to switch it up a little.

When I was a kid my grandma would use crescent roll dough to make pinwheels with ham, turkey and cheese and it recently got me thinking about how great a breakfast version would taste. So, I decided to make some!

I found a recipe on the Pillsbury website that was close to what I was looking for, but it didn’t include scrambled eggs, and in my opinion didn’t really call for enough bacon or cheese either, so I modified it a little bit and here’s what I came up with!

Overall I loved how these turned out.I used a maple flavored bacon when I made mine, but if you’re just using regular bacon then spreading a little bit of maple syrup, cream cheese or even the ranch dressing that the Pillsbury recipe calls for over your dough before you add all the toppings might not be a bad idea. I also packed my pinwheels a little too full, and they didn’t exactly all end up shaped like perfect circles, but man were they good!

Breakfast Pinwheels Recipe
Prep time

Cook time

Total time


Yield: 12 pinwheels

  • 1 can crescent roll dough
  • 4 eggs, scrambled
  • 6 slices bacon, cooked and crumbled
  • 1 cup Cheddar cheese, shredded
  • ¼ cup onions and peppers, chopped

  1. Preheat oven to 350°. Unroll crescent roll dough and split it up into two rectangles that are each 12″ x 4″.
  2. Spread your toppings evenly over the dough and roll up each rectangle. Slice each roll of dough into six pinwheels. If the dough is a little too hard to cut at this point put the rolls in your freezer for about 15 minutes and try again.
  3. Place the pinwheels on a cookie sheet and cook for 15 minutes or until the crescent roll dough is a golden brown.

1 Comment on Breakfast Pinwheels

  1. Dave
    December 27, 2013 at 2:15 am (6 years ago)

    Hi Nick – Glad I found your site and I really like this recipe. No shame in overpacking the pinwheels!


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