Breakfast/Brunch PinWheels

I've been on a frenzy making a variety of the nostalgic pinwheels. This breakfast/brunch pinwheel was such a hit I had to share with you how easy it is to make and how great they are to present. It's a spin off a breakfast burrito made in the pinwheel style. These delicious reels of goodness are easy to transport and to share at any event. You can keep them in a casual tupperware or set on a beautiful platter to elevate them, Some optional toppings to serve on the side are salsa, hot sauce, sour cream or whatever your taste buds crave. Enjoy!

Published June 2025 in "Greet HWY 68 Loop Magazine

Ingredients: 10-12 per log if using a 14 inch tortillas

• 4- Extra Large Flour Tortillas, amount of pieces depends on the size of tortillas and thickness of each cut, I prefer no less than 1 inch when I slice using a serrated knife, Brown tortillas slightly before assembling

• Tub of cream cheese, room temperature easier to spread, always nice to have extra for later use

• 2-3 cups Shredded Cheddar Cheese, have extra if more is needed

• Scrambled Eggs, Using at least 10 eggs to make 4 large logs

• Real Bacon Bits, enough to scatter entire round

• 2-3 cups Fresh Spinach, chopped

• 2 -3 cups approx. Breakfast Potatoes, cut small and Pre cooked

• Optional, salsa, pico de gallo or a touch of hot sauce to add a bit of zing!

  
  

Directions:

• Get all your ingredients together and set up a assembly line, Starting with the slightly browned tortillas, stacking on top of eachother so they stay moist and pliable, soften cream cheese, then bowl of shredded cheddar cheese, chopped spinach, bowl of bacon bits, bowl of scrambled eggs, bowl of cooked breakfast potatoes and any zing you want to add if desired

• Line your counter with parchment paper, lay one large tortilla on top and smear with spatula a light amount of cream cheese covering the entire tortilla (do not do a thick amount) keeping all of the rest of the ingredients away approx. 2 inches from the top of the tortilla, this helps to keep

  tortillas closed when wrapping

• Scatter the shredded cheddar cheese, scrambled eggs, bacon bits, chopped spinach, breakfast potatoes and finally any zing of choice

• Roll bottom of the tortilla up towards the top, folding ends in to keep ingredients from falling out, wrap tightly up to the top end where cream cheese was smeared, this will seal and hold your wrap

• Wrap each log in paper towel and then plastic wrap, place in fridge

• Cut each piece 1- 1 1/2 inch thick with a serrated knife, keep in fridge in sealed container until platting

* You can make logs a day ahead and cut a couple of hours prior to serving, Eat cold or heat in oven or microwave before serving, Enjoy!