These Baked Bacon, Egg, and Cheese Pinwheels with Spinach and Feta are a delightful twist on the classic breakfast trio. Growing up in the Midwest, weekend breakfasts were always a special time in my family.
This recipe combines those comforting flavors with a bit of extra flair from the spinach and feta. It’s perfect for a weekend brunch or a quick breakfast on the go. The flaky pastry encases all the savory goodness, making each bite a little piece of heaven. Plus, they’re easy to make ahead, which is a lifesaver for busy weekday mornings.
These pinwheels are versatile and can be served with a simple side salad for a light lunch or alongside a bowl of fresh fruit for breakfast. If you’re hosting a brunch, consider pairing them with a mimosa or a cup of freshly brewed coffee.
They also go well with a dollop of sour cream or a drizzle of hot sauce for those who like a bit of kick.
Baked Bacon, Egg, and Cheese Pinwheels with Spinach and Feta
Servings: 12 pinwheels
Ingredients
1 sheet of puff pastry, thawed
4 large eggs
1/4 cup milk
Salt and pepper to taste
4 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup crumbled feta cheese
1 cup fresh spinach, sautéed
1 egg, beaten (for egg wash)
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