Breakfast Pinwheels

12 pinwheels
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Breakfast Pinwheels: Have you ever noticed that a skillet and a tortilla are the same size? Makes these egg and cheese breakfast pinwheels really easy to make! Check out the post for my sizing tricks!
Print Recipe

Helpful Equipment:

Fry Pan

Breakfast Pinwheels rolled with a thin scrambled egg layer, cheese, and chopped spinach! Two easy variations are included!


2 12-inch flour tortillas
4 large eggs
2 teaspoons unsalted butter
1 cup chopped spinach
Salt and pepper
2 oz. feta cheese (per tortilla)
2 oz. cheddar cheese (per tortilla)
Hot sauce (optional)


1) Chop spinach finely and whisk eggs (2 per bowl). Grate or crumble cheeses.

2) In a 12 inch nonstick skillet, add 1 teaspoon butter over medium heat. Once melted, add scrambled eggs and swirl to spread eggs over surface. Cook for about a minute until eggs are mostly set.

3) Sprinkle thin eggs with desired cheese and cover for 30 seconds.

4) Using a spatula, slide cooked eggs onto flour tortilla. Sprinkle with salt, pepper, and spinach. Roll tortilla tightly and cut into six even pinwheel pieces.

Repeat with second tortilla (or as many as you need).

Serve while warm.

Nutrition Info