Breakfast pinwheel roll ups are a great recipe to change up breakfast, but they also work for other meals and even in a school lunch. These are filling pinwheels and kids love them!
WHAT IS A TORTILLA PINWHEEL?
Tortilla pinwheels are a very popular snack or appetizer. They can be made so many different ways and they all start with a tortilla.
The tortilla is filled with any number of ingredients and then is rolled up and sliced so that it resembles a pinwheel.
People love pinwheels because they are easy to make and a simple finger food.
Pinwheels have come a long way and now you can even make a breakfast pinwheel!
BREAKFAST PINWHEEL INGREDIENTS
This is a recipe for breakfast pinwheels and it only requires a handful of ingredients. I like keeping recipes as simple as possible.
- Eggs
- Tortillas
- Cream Cheese
- Shredded Cheese
- Bacon Jam
- Nonstick Cooking Spray or Vegetable Oil
HOW TO MAKE BREAKFAST PINWHEELS
Once you get the hang of making these pinwheels it will be a breeze. It may take a little bit to get it down, but remember…they don’t have to look perfect because they will be rolled up!
STEP ONE: COOK EGGS
Start off by cracking the eggs into a bowl or 2 cup glass measuring cup and beat with a whisk or fork.
Heat a small nonstick pan to medium-high heat. If your pan is not non-stick you might want to add a little vegetable oil so the eggs don’t stick.
Pour in some of the beaten eggs so that there is a very thin layer of egg in the pan.
Cook the egg until it is firm enough to flip over. We are cooking this kind of how you would cook an omelet.
Flip the entire egg circle over and continue cooking until it is cooked. It won’t take long!!
When the egg is cooked then slide it out of the pan onto a plate and continue cooking the rest of the eggs so that you have 6 of these cooked egg circles.
STEP TWO: FILL TORTILLA
Grab the tortillas and if they are cold and not very flexible then heat them up briefly in the microwave or in the skillet for a few seconds so they can be easily rolled without breaking.
Spread each tortilla with about 2 teaspoons of the bacon jam.
Then put an egg circle on top of the bacon jam.
Next spread 2 teaspoons of cream cheese on top of the egg and sprinkle 2 tablespoons of the shredded cheese on top.
STEP THREE: ROLL UP
Now roll each filled tortilla up tightly. Wrap the rolls in plastic wrap so they stay rolled up well.
Place the rolls in the refrigerator for a minimum of 10 minutes but they can actually stay in there for 24 hours if needed.
When you are ready take the rolls out of the refrigerator and unwrap from the plastic wrap.
Slice the rolls into about 1/2 inch slices and serve! This should make about 40 slices from the six roll ups.
BREAKFAST PINWHEEL ROLL UPS RECIPE
You can print off the complete ingredients and instructions for the breakfast pinwheel roll ups via the recipe card below.
These breakfast pinwheel roll ups are great for any meal and also in school lunches!
- 6 Eggs
- 6 Tortillas
- 1/4 Cup Cream Cheese per tortilla divided
- 1/4 Cup Bacon Jam divided
- 3/4 Cup Shredded Cheese divided - Mexican blend, Cheddar, and Colby Jack all would work well
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Crack the eggs into a 2 cup glass measuring cup or bowl and stir well with a fork.
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Heat a small nonstick skillet over medium high heat. (You can add 1/2 tsp of oil if you think your pan isn't slippery enough)
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Pour in just enough egg to cover the bottom of the pan. You want a pretty thin layer. Let it cook until it's firm enough to flip it.
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Flip the whole circle of egg and let it cook briefly (about 10 seconds), then slide it out onto a plate or cutting board. Repeat with remaining eggs so that you have 6 egg circles.
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If your tortillas are cold, put one in the still-hot pan so that it becomes more flexible for rolling or microwave for 20 seconds.
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Lay 1 tortilla out on a cutting board and spread it with about 2 tsp of bacon jam.
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Lay the egg circle on top of the bacon jam. Then spread the egg with about 2 tsp of cream cheese, and sprinkle about 2 Tbs of grated cheese on top. Repeat with the rest of the tortillas and ingredients so you end with 6 roll ups.
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Roll the tortillas tightly as shown. Then, wrap the rolls snugly with plastic wrap. Refrigerate for at least 10 minutes and up to 24 hours or more.
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Before serving, unwrap the rolls and slice as shown. Discard (or snack on!) the rounded ends.
If you liked this breakfast recipe be sure to check out these other great ideas too:
- Southwestern Quiche with Low Carb Crust
- Cajun Breakfast Cups
- Easy Breakfast Casserole
- Baked Breakfast Taquitos
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