Cheesy Sausage Breakfast Pinwheels are a simple recipe made with soft and tender bread filled with your favorite breakfast fixins. It’s like a little piece of heaven, rolled up with smoky bacon, pork sausage, scrambled eggs and ooey gooey cheese!
The best part is you can make them ahead, so they are perfect for back to school. Have fun making them with the kids on the weekend. Then heat them up and grab one as they are heading out the door!
This scrumptious breakfast or brunch recipe is perfect for the holidays with family and friends, and it’s a fantastic breakfast to go!!
Munchkin is growing up so fast, I can’t believe that she is 7! We started this site 6 years ago when she was 1 1/2 and she has been cooking right beside me ever since. With Chad and I so involved in the food world, she follows in our footsteps with a serious interest in cooking and planning out our meals.
Well, actually at this point she wants to make the recipes not just watch. While we were working on our cookbook (The Simple Kitchen – available for preorder) we came up with the idea for pizza pinwheels. She absolutely loves pizza and I thought that would be a fun way to switch it up. Needless to say, they were a huge hit!
So, when we were talking about fun breakfast/brinner ideas, we thought a breakfast pinwheel would totally rock our worlds and oh my gosh, we were so right!
This has to be the most fun that I have ever had working on a recipe. Like I said, Munchkin has been working with me in the kitchen and Chad in photo shoots since she was little, but to get her involved in the process was absolutely so much fun!
I put together a sweet and tender milk and honey bread dough. Then I rolled it out and Munchkin topped with 2 kinds of cheese, sausage, bacon and eggs and we rolled it up! Then we sliced and baked it. In a snap it was ready to eat, start to finish in an hour!
Soft and tender milk and honey bread filled with scrambled eggs, bacon, sausage and 2 scrumptious kinds of cheese to add just enough flavor to make this a new favorite!
Chad has literally been eating these every day for 2 weeks. He swears they remind him of his favorite stuffing in a fabulous breakfast. He can’t get enough and I am sure your crew is going to go crazy over them too. Just follow the make-ahead freezing directions and you can make these with the kids on the weekend and enjoy them all week long.
This bread is super simple, great for a party, and can be prepped ahead of time if you’re in a pinch when party planning. It’s a great touch on a holiday table as an alternative to traditional rolls.
Make Ahead Breakfast Instructions
This recipe can be made ahead of time, then baked and frozen until ready to enjoy. Just store the baked pinwheels in a freezer bag – be sure to let them cool first.
To reheat, just thaw and bake on a sheet pan for 10 minutes at 350°F.
What You Will Need for Making Breakfast Pinwheels:
- Stand Mixer
- Rimmed Baking Sheet – I use these pans for everything from cookies to roasting, and they’re great quality. A good baking pan will last for years.
With love, from our simple kitchen to yours.
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Cheesy Sausage Breakfast Pinwheels
For the Dough
- 4 1/2 teaspoons active dry yeast, 2 packets
- 1 1/4 cups warm milk, 110° to 115°
- 1/4 cup honey
- 8 tablespoons unsalted butter, melted (divided)
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
For the Filling
- 1/4 cup chopped scallions
- 4 ounces pepper jack cheese, shredded
- 6 large eggs, scrambled
- 1/2 cup Jones Dairy Farm Dry Aged Bacon, cooked and chopped
- 7 ounce package Jones Dairy Farm Fully Cooked Sausage links, sliced
- 4 ounces cheddar cheese, shredded
- Preheat oven 350°F.
- In the bowl of a stand mixer fitted with a dough hook; add yeast, milk and honey. Swirl with a spoon to dissolve the yeast. Allow the mixture to rest until the yeast becomes foamy and aromatic, about 3 minutes.
- Add 3 tablespoons of butter and 3 1/2 cups flour, mix on low until smooth. Add remaining flour to form a soft dough. Add salt. Allow to knead for about 3 minutes. Ball of dough should be slightly sticky.
- Meanwhile, grease 9″x13″ baking pan with 2 tablespoons remaining melted butter. Set aside.
- Turn the dough out onto a lightly floured countertop and form into a ball. Roll the dough out into a 12″x18″ wide rectangle. Sprinkle the scallions and pepperjack cheese evenly over the dough leaving a 1″ border on the top edge. Lightly press the scallions and cheese into the dough with fingertips or rolling pin.
- Add eggs, bacon and sausage in alternating rows over the top. Sprinkle the cheddar cheese evenly over top.
- Starting at the long edge, fold the edge of the dough on top of itself and begin tightly rolling the dough away, pinching the ingredients into the roll. Use the last 1” to seal the roll. Cut dough roll in quarters. Cut each of those pieces into 3 pieces for 12 pieces.
- Arrange the pinwheels cut side up on the buttered baking sheet, spread them out so they are not touching. Bake 20-25 minutes or until golden brown and cooked through. Brush with remaining 3 tablespoons melted butter.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2017. Updated and republished April 2019.
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