Wait, did you think I meant I didn’t eat it? No sirree…I eat breakfast every day. Woe to the person who ever has to know me without breakfast. It’s bad. BAD I TELL YOU!
Sorry, I haven’t had breakfast yet. See what I mean?
Anyway, what I mean by neglected is that rarely put as much thought and effort into breakfast as I do any other meal of the day. I blame it on the fact that I’ve come up with an intoxicating blend of oatmeal that I actually like and the fact that I am breastfeeding heretofore leading me to eat oatmeal until it comes out of my ears to keep my milk supply up. As much oatmeal as I am consuming, though, will never compete with my love of savory breakfasts. It’s all about the eggs, sausage, bacon, potatoes, veggies and maybe a side of pancakes. If I’m hungry.
But the weekends? Oh yes, the weekends are a time of redemption on the breakfast front. I still eat my oatmeal nowadays, but that doesn’t mean I can’t make a little something for Nate to enjoy. Or even skip the oatmeal just this once and indulge in yummy savory goodness. And by yummy savory goodness I mean bacon. And cream cheese. And chives. And BREAD.
Has anyone else noticed that when you make bacon it’s impossible to not eat a piece or 5 before actually going ahead with the recipe you were making in the first place? I think that must be some sort of natural law or something. I’m convinced bacon will one day rule the world.
Anyway. These pinwheels are so good, so simple, and so fast you’ll probably want to make a double batch. Especially a double batch of the bacon.
- 1 tube refrigerated croissant dough
- 4 oz. chive and onion cream cheese, softened to room temperature
- 6 slices thick-cut bacon, cooked until crispy and chopped
- 1/2 tsp pepper
- 1/4 tsp salt
Preheat your oven to 375. Line a muffin tin with muffin cups and set aside (you can bake these on a normal sheet pan too, but I like how the muffin pan helps the dough keep its shape). Take the dough out of the can and pinch together all of the seams, then roll out lightly with a rolling pin. The rolling part isn’t to make the dough thinner, but rather to seal the seams together. Gently spread the cream cheese evenly across the dough, leaving a 1/2-inch at the top. Sprinkle the cream cheese with the salt and pepper, then evenly sprinkle the chopped bacon. Starting at the bottom, roll it tightly into a log and seal the dough together at the top. Using a sharp knife, cut the log into 12 even slices and place each slice cut side up in the muffin cups. Bake at 375 for 13-17 minutes until golden brown. Let cool slightly before digging in.