Breakfast Pinwheel Muffins
These Breakfast Pinwheel Muffins are a quick, hearty breakfast made with flaky croissant dough, eggs, cheese, and simple fillings. Baked individually in a muffin pan, they’re low prep, customizable, and perfect for busy mornings or weekend breakfasts.
Equipment
- Muffin pan
- Mixing Bowl
- Whisk or fork
- Measuring cup
- Pizza cutter or sharp knife
- Spoon
- Flat work surface
- Nonstick spray or oil
Ingredients
- 1 can Pillsbury Croissant Sheet NOT the Pillsbury Original Crescent Rolls, Dough, 8 Rolls. They have an individual sheet, use that!
- Bacon Bits amount to your liking
- 4 Eggs
- 1 cup Shredded Cheese
- Salt and Pepper to taste
Instructions
- First, preheat the oven to 375 degrees Fahrenheit. Roll out the Pillsbury Croissant Sheet on a flat surface, close up any holes from unrolling, and gently stretch it slightly without tearing.
- Next, scramble 4 eggs with 1 cup of cheese and add salt and pepper to taste. The mixture will feel thick, but you’ll use some now and save the rest for later.
- Then, spread about ½ to ¾ of the egg and cheese mixture over the dough almost to the edges so it is fully covered, sprinkle bacon bits or other toppings to your liking, and set the remaining mixture aside.
- After that, grease a muffin pan, use a pizza cutter to cut the dough into 12 strips, roll them up cinnamon-roll style into pinwheels, and place each one into the muffin pan.
- Finally, top each pinwheel with the remaining egg and cheese mixture and bake for 13 to 15 minutes until golden brown and thoroughly cooked. Allow to cool slightly, serve with salsa or hot sauce, and enjoy.
