– Pre-heat the oven to 350°F. Remove the pinwheels from the pan keeping them connected and intact. Cut the pinwheels in half through the equator and set aside, noting alignment of the individual rolls. Place bottom half of the rolls back into the pan.
– In a large non-stick pan over medium heat, add the bacon and cook, stirring frequently, until done, approximately 5-7 minutes. Set aside on a plate lined with a paper towel.
– Remove half of the bacon fat remaining in the pan, save for another use or dispose of properly.
– In a bowl, whip the eggs and season to taste. Heat the pan with the bacon fat over high heat and cook the eggs as you would a frittata, drawing the eggs into the center of the pan with a high temperature spatula, while tilting the pan to allow the uncooked eggs to reach the hot pan surface. Continue until the eggs aren’t runny and set and carefully flip the eggs over.
– Place half of the cheese and half of the bacon onto the egg and fold the edges over so as to fit the eggs completely onto the bottom half of the pinwheels. Place over the bottom half of the pinwheels and place the top half over the eggs, taking care to align the pinwheels. Bake for 10 minutes.
– Remove the pinwheels from the oven, top with the remaining bacon and cheese and bake in the oven for 5 more minutes, rotating the pan 180 degrees from the previous step. Carefully remove from pan and serve immediately.
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